Vegan Fried Rice


Tuesdays are the days I have my Mom over for dinner.  This week, her brother is here visiting, so I’m already thinking about what I will be cooking for them and my family.  My mother has Celiac  Disease and can not in any way tolerate gluten in her diet.  She was diagnosed later in life, about 12 years ago.  At first, it was difficult to find recipes. Now we have a nice repertoire of menu items that both of us enjoy! It helps that I know what she likes.  One of her favorites is my Vegan Fried Rice Recipe!  I’ll make a big batch so she can take some of the leftovers home with her.  Vegan Fried Rice won’t be the only item I serve on Tuesday, but I know it will be the hit of the night!

Vegan Fried Rice


1 1/2 tablespoons of grape seed oil

2 cups of cooked white or brown rice

1 medium diced red onion

2 tsp minced garlic

2-3 diced carrots

2-3 stalks of celery

6 oz chopped green beans

1 chopped red bell pepper

1/2 cup frozen peas

1/2 block of firm tofu (optional)

2 tsp sesame oil

2 tbsp rice vinegar

4 tbsp low sodium soy sauce

salt and pepper to taste


In a large wok-type pan, saute red onion, garlic, carrots, celery for 3 minutes in the grape seed oil.  Add to the pan the red bell pepper, green beans and cook for 5 minutes.  Lastly, add the rice, tofu, sesame oil vinegar, soy sauce, salt and pepper.  Mix thoroughly in the wok for about 3 minutes. Serve immediately.


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Ruth Lynn

Hello! I'm Ruth Lynn. Welcome to Little Rhody Vegan.

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