This quick and easy vegan Broccoli Fried Rice recipe is packed with fresh vegetables, leftover rice, and bold Asian-inspired flavors! A wholesome, plant-based stir-fry that comes together in just 30 minutes. It's perfect for busy weeknights. It also works well for healthy meal prep or satisfying your takeout cravings at home.
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🥦 What Is Broccoli Fried Rice
If you're craving takeout but want something quick and wholesome, try this Easy Vegan Broccoli Fried Rice. It's 100% plant-based and your perfect go-to! Made with fresh broccoli, leftover Basmati rice, and simple pantry staples, this stir-fry is healthy and vegan. It is packed with bold Asian flavors. The dish also has a satisfying texture. Ready in just 30 minutes. It’s an ideal meal for busy weeknights or for meatless Mondays. Use it as a delicious way to use up leftover rice and veggies from your fridge.
This recipe transforms basic ingredients into a restaurant-style fried rice dish that’s comforting, wholesome, and full of vibrant veggies. It's perfect for when you're clearing out the fridge and looking for a nutritious, satisfying meal. Veggie-packed fried rice is truly one of the easiest weeknight dinners. It is flavorful, fast, and perfect for using up leftovers.
Growing up, fried rice was my mom’s quick-fix dinner recipe for leftover rice or chawal. She’d toss in seasonal veggies and spices, creating a cozy, aromatic meal in minutes. This vegan version is my take on those nostalgic flavors—with a fresh, modern, and plant-forward twist!
If you’re a fan of broccoli, don’t miss these delicious vegan broccoli recipes: Broccoli Cheddar Soup, and Creamy Broccoli Pasta. Looking for more easy fried rice recipe ideas? Try my Kimchi Flavored, Thai-Style, and Mushroom Flavored. Love Indian flavors? Then you’ll enjoy these flavorful dishes: Fodnicha Bhat, Bell Pepper Bhat, Tomato Sadam, Coconut Bhat, and Mint Pistachio Pulao.
Why Make It
- ⏱️ Ready in under 30 minutes – Perfect for busy weeknights
- 🍚 Great way to use leftover rice and any veggies on hand
- 🧄 No sauces required – Flavored with simple aromatics and spices
- 🥦 Made without eggs or meat – 100% plant-based
- 🌱 Vegan, gluten-free, soy-free, and nut-free – Allergen-friendly
- 🥡 Tastes better than takeout – Bold, fresh flavors
- 🔥 Excellent starter recipe for rice-based stir-fries
Ingredients needed 🧾
Cooked Rice – Cold, day-old Basmati works best to achieve that classic, slightly crispy restaurant-style fried rice texture.
Fresh Broccoli Florets – Finely chopped for even cooking. This recipe is a great way to use up leftover broccoli. You can also use store-bought riced broccoli to save time. Frozen broccoli works too—just thaw and squeeze out any excess water before using.
Mixed Veggies – Carrots and peas add vibrant color and a satisfying crunch. Feel free to toss in any vegetables you have on hand.
Aromatics – A flavorful base made with garlic, green chilies (Indian, Thai peppers, jalapenos, or Serrano peppers), and cumin seeds brings an Indian-inspired twist. For extra heat, add chili flakes or a splash of Sriracha.
Fried Onions – The game-changing ingredient! They add deep flavor and a delightful crunch. No fried onions? Use thinly sliced regular onions and saute until golden. Scallions are also a great alternative.
Toasted Sesame Oil – Adds nutty depth and that signature stir-fry flavor. You can substitute with olive oil or avocado oil if needed.
How to make it 🔪
- Cook the chawal a day in advance if possible, for best results. Let it cool completely before using. I like to cook Basmati in the rice cooker for ease and consistency.
- Finely mince the broccoli florets into small, tiny pieces. This helps them cook quickly and evenly, blending perfectly into the stir-fry.
- In a hot wok or large skillet, heat toasted sesame oil. Once the oil is shimmering, add cumin seeds and let them splutter. This process adds an earthy, aromatic base typical of Indian-style stir-fries. Add minced garlic and chopped green chilies to the wok. Saute until the garlic turns crisp and golden. This step is essential to building bold, deep flavor in any good vegan fried rice recipe.
- Stir in the fried onions and continue to saute for another minute. The fried onions give the dish a savory crunch and depth of flavor that sets it apart.
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- Add frozen green peas and carrots to the wok. Saute for 2–3 minutes until they begin to soften. These colorful vegetables bring a vibrant look and slight sweetness to the dish.
- Next, stir in the minced broccoli, along with salt and freshly ground black pepper. Mix well and saute over medium heat for 8–10 minutes, or until the broccoli is cooked through and tender. This step ensures your vegan broccoli fried rice is loaded with flavor and texture.
- Now, add the cooked Basmati to the wok. Gently toss everything together until well combined. Chef Tip - Spread the mixture evenly in the pan. Let it cook undisturbed for 3–5 minutes on low to medium heat. This helps form a slightly crispy bottom layer, giving the dish that irresistible crispy fried rice texture. If the grains start sticking to the pan, add a little more oil. Lower the heat slightly to avoid burning.
- Taste and adjust the seasoning—you can add more salt, pepper, or even a splash of soy sauce (optional) if desired. Once done, remove the wok from heat.
Serving suggestions 🍽
Top your vegan broccoli stir-fry rice with a couple of spoonfuls of chili crisp. Add crispy fried onions right before serving. This creates an extra layer of crunch and bold flavor. For a fresh, tangy twist, squeeze a little lime juice over the top—this brightens the dish beautifully.
This simple yet flavorful broccoli and rice recipe is perfect for lunch, dinner, or even packed in your lunchbox. Serve it as a satisfying light main course or as a hearty side dish. This easy broccoli fried rice will quickly become a favorite, making you forget about takeout!
Complement this wholesome and easy broccoli rice stir fry with fresh, crisp salads like Cucumber Salad, or Tomato Salad. For a warm, comforting addition, serve alongside soups such as Tomato Soup, or Lentil Soup. Finish your meal with refreshing treats like Buttermilk Popsicles, or Mango Rose Lassi.
For a comforting twist on your vegan broccoli stir-fry rice, transfer it to a casserole dish. Top generously with your favorite vegan cheese. Bake it in the oven for a few minutes until the cheese melts. Watch for bubbles to form.
This easy baked broccoli and rice casserole transforms simple ingredients into a warm, cheesy, and satisfying meal. It's perfect for cozy dinners. It's also great for meal prep. It’s a delicious way to enjoy this dish with a creamy, melty finish!
Top recipe tips 💭
Roast the broccoli florets and chopped carrots at 400°F for about 20 minutes. Then chop them and add them to the dish. Roasting creates a charred, crispy texture that adds a rich, caramelized flavor. Toss in some cashews or peanuts along with crispy fried onions for a satisfying crunch and a rich, nutty flavor.
FAQs 📖
Cold, day-old chawal is ideal for achieving that classic fried rice texture without becoming mushy. You can use basmati, jasmine, or any other long or short grain variety. For a healthier twist, swap in brown, black, or wild rice. Frozen brown rice, like the kind from Trader Joe’s, also works well.
Avoid using freshly cooked hot rice, as it can make the dish soggy. To prepare rice for fried rice, spread cooked grains on a baking sheet to cool. Then chill in the freezer before using. Cooking the grains in vegetable stock or diluted coconut milk adds extra flavor. Alternatively, you can substitute it with noodles to create a different stir-fry base.
To boost plant-based protein, try adding tofu, chickpeas, soy nuggets, meatless crumbles, TVP, or edamame. You can swap broccoli with broccolini or riced cauliflower for variety. Feel free to include a wide range of veggies like mushrooms, baby corn, sweet corn, cabbage, bell peppers, celery, zucchini, asparagus, or bean sprouts. Leafy greens such as kale, bok choy, or spinach can also be added. Fresh additions like scallions or snap peas also enhance flavor and texture.
Add a quarter cup of tangy kimchi or a tablespoon of soy sauce or coconut aminos to give your broccoli fried rice a delicious umami boost and a hint of spice or savoriness. Adding a teaspoon of Ajinomoto (MSG) at the end enhances the umami and gives the dish a more takeout-style flavor boost.
Allow it to cool completely before transferring it to an airtight container. Store it in the refrigerator for up to 4 days. For longer storage, freeze it for up to 2 months. To prevent clumping, spread the grains evenly on a baking sheet to cool. Then transfer it to freezer-safe containers or bags. When ready to eat, reheat it on the stovetop or in the microwave for best results.
The best way to reheat it is on the stovetop. Add a small splash of water to a non-stick skillet and heat it over medium heat, stirring occasionally until it’s warmed through. You can also reheat it in the microwave or oven. Just be sure to add little water and cover the container to trap steam. This method keeps the grains moist and prevents it from drying out.
Yes! You can follow a method similar to my Jeera Pulao recipe. There's no need to pre-cook the grains, and soaking is optional. Start by sauteing all the aromatics and veggies in the Instant Pot. Then, add rinsed chawal (uncooked) along with water. Pressure cook on Manual or Pressure Cook mode for 4 minutes. Let the pressure release naturally for 5 minutes, then do a quick release.
Open the lid, gently fluff with a fork, garnish, and serve warm.
More Rice Recipes
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Recipe 📖
Vegan Broccoli Fried Rice Recipe
Equipment
Ingredients
- 1 cup rice
- 12 oz broccoli
- 1 tablespoon sesame oil
- 1 teaspoon cumin seeds
- 7-8 cloves garlic
- 2-3 green chillies
- ½ cup fried onions
- 1 cup frozen green peas and carrots
- salt
- pepper
Instructions
- Cook the grains a day in advance if possible, for best results. Let them cool completely before using. I like to cook mine in a rice cooker for ease and consistency.
- Finely mince the broccoli florets into small, tiny pieces. This helps them cook quickly and evenly, blending perfectly into the stir-fry.
- In a hot wok or large skillet, heat toasted sesame oil. Once the oil is shimmering, add cumin seeds and let them splutter—this adds an earthy, aromatic base typical of Indian-style stir-fries. Add minced garlic and chopped green chilies to the wok. Sauté until the garlic turns crisp and golden—this step builds bold, deep flavor essential to any good vegan fried rice recipe.
- Stir in the fried onions and continue to sauté for another minute. The fried onions give the dish a savory crunch and depth of flavor that sets it apart.
- Add frozen green peas and carrots to the wok. Sauté for 2–3 minutes until they begin to soften. These colorful vegetables bring a vibrant look and slight sweetness to the stir-fry.
- Next, stir in the minced broccoli, along with salt and freshly ground black pepper. Mix well and cook over medium heat for 8–10 minutes, or until the broccoli is tender and flavorful. This step adds depth and texture to your vegan dish.
- Now, add the cooled grains to the wok. Gently toss everything together until well combined. Chef Tip – Spread the mixture evenly in the pan and let it cook undisturbed for 3–5 minutes on low to medium heat. This helps create a deliciously crispy bottom layer, giving it that irresistible texture you crave from takeout-style fried recipes. If it starts sticking to the pan, add a little more oil and reduce the heat slightly to avoid burning.
- Taste and adjust the seasoning—you can add more salt, pepper, or even a splash of soy sauce (optional) if desired. Once everything is well combined and heated through, remove the wok from the heat.
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We'll email this recipe to you, so that you can look at it later!
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