Vegan Mexican Fried Rice
I LOVE this dish for a few reasons that I’ll let you in on in a sec. First, I have to tell you that this is the absolute winning game changer when it comes to making the ultimate burrito, quesadilla, taco, or Mexican style salad. It’s an absolute must have side dish for your version of Taco Tuesday!
Why Make My VEGAN Mexican Fried Rice?
There are 4 main reasons why I love this recipe-and I hope you will too?
- It’s incredibly frugal
- It reduces waste by re-purposing leftovers
- It takes less than 10 minutes to make
- It is the perfect side dish, or add in to any and all Mexican inspired meals
You probably know by now if you’ve been following me that I am a pretty frugal person. I do my best to save money and resources where I can, and to me that means not throwing away food that we’ve worked hard to purchase.
I also LOVE simplicity. I am a super busy wife and mom of three (soon to be 4) kids under 6 . So, I really can’t spend a lot of time in the kitchen on a daily basis to meet our basic needs of food on the table. I, like many of you, need simple and fast food that tastes great.
If you love Mexican flavours and tend to do a Mexican themed night on the regular like we do, then this vegan recipe is for you my friend!
So, lets get to it shall we?
How to Make My VEGAN Mexican Fried Rice:
Vegan Mexican Fried Rice
VEGAN Mexican Fried Rice is the perfect addition to your Taco Tuesday! Warm, savory, slightly spicy-it has all the authentic Mexican flavours to accompany your next dish! From Tacos and burritos, to quesadillas and salads-this is the MUST HAVE Mexican rice to add in or top off!
- 4-6 cups leftover rice I always use brown rice
- 3-4 tbsp canola oil
- 1 medium yellow onion
- 2-3 cloves garlic
- sriracha sauce to taste or any other hot sauce you prefer
- 1 tbsp cumin
- 1/2-1 tsp dried oregano
- 1 tsp garlic powder
- 1 tsp onion powder
- salt to taste
- fresh cilantro
- diced green onions
- lime wedge, squeezed
How to Make VEGAN Mexican Fried Rice
Place your pan over medium heat and add in your canola oil
While your pan is heating up, dice your onion and mince your garlic
Add the onion and garlic to your pan. Allow it to cook for 5 minutes or so-until the onion starts to brown. I like mine to get pretty brown before I add my rice because it really deepens the flavour of the dish.
Add your rice to the pan and mix-distributing the oil, garlic and onion throughout the mixture. Add your dry spices in and stir again. Now let it sit and do it's thing for 5 minutes or so.
The last step is to add in your hot sauce and mix. I always use sriracha sauce for mine because I like the flavour, but feel free to use whatever hot sauce you like best.
Go ahead and garnish with what you have on hand, and what you prefer. For me that means cilantro, lime, green onion and LOTS of dairy free sour cream, like my Cashew Sour Cream, or Tofutti brand.
This vegan recipe is super easy to throw together. We almost always use this inside our black bean burritos or inside our re-fried bean quesadillas.
My Avocado mango salsa is the perfect match for this rice!
This easy vegan recipe is one of my family favourites, and I really hope it soon becomes one of your go-to’s!
Feel Free to customize this to suit YOUR needs and tastes. It’s totally fine to omit the spicy hot sauce if it’s not your thing. You could replace it with some leftover pasta sauce or a bit of tomato paste ? It’s all good!
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Until next time guys, XO