Go Back
Print
Shown plated beside and avocado half and a red tomato

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!


Course Side Dish
Cuisine Mexican
Keyword Mexican fried rice
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4
Author Megan Kerry

Ingredients

  • 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

To Garnish:

  • fresh cilantro
  • diced green onions
  • lime wedge, squeezed

Instructions

How to Make VEGAN Mexican Fried Rice

The Nitty-Gritty:

  1. Place your pan over medium heat and add in your canola oil

  2. While your pan is heating up, dice your onion and mince your garlic 

  3. 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.

  4. 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.

  5. 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. 

Recipe Notes

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.

a side view of the easy re-fried bean quesadillas, plated and topped with cashew sour cream, chopped onion and diced tomatoes

 

My Avocado mango salsa is the perfect match for this rice!

mango cut into a grid pattern