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.