The best vegan fried rice recipe in my opinion. Easy to make and full of flavours, this quick fried rice might become your family’s favourite. I first shared this cumin potato fried rice in my Vegan Chinese Cookbook.
In my hometown, Beijing, Uighur cuisine from China’s western Xinjiang Province is extremely popular. Uighur cooks use a lot of cumin in a variety of dishes to add a kick and smokiness, and this fried rice is inspired by that style of cooking. Potato fried rice is my favourite kind of fried rice, as I love the heartiness of this combination. If you like spicy foods, add a little Sichuan Chili Oil (page 110).
Vegan Fried Rice Ingredients
- Potato
- Canola oil (or a neutral cooking oil of your choice)
- Onion
- Carrot
- Ground cumin
- Five-spice powder
- Light soy sauce
- Cooked rice
- Sea salt
- Toasted white sesame seeds
- Sichuan chili oil (optional; to serve with)
How to Cut Vegetables
I recommend dicing the vegetables small, about 1/4-inch size. This will ensure the vegetables can be cooked through, in this quick fried rice.
Freezing Cooked Rice to Make Fried Rice
I portion leftover cooked rice into individual servings and keep them the freezer so they’re convenient for making fried rice later. I prefer to use thawed cooked rice because it makes wonderful fried rice that is less sticky, but you can also make this dish with freshly made rice.
What If I Don’t Have Toasted Sesame Seeds?
Toasted sesame seeds adds amazing flavours. If only raw sesame seeds are available, toast them in a dry skillet over medium-low heat for 5 to 7 minutes, stirring constantly, until they are fragrant and slightly golden.
More Plant-Based Favourites from Vegan Chinese Cookbook:
- Vegan Mapo Tofu
- Chinese Eggplant Recipe: Red-Braised Eggplants
- Chinese Scallion Pancakes (葱油饼)
- Mung Bean Cakes (Gluten-Free, Vegan, 3 Ingredients)
Cumin Potato Fried Rice
Equipment
Ingredients
- 2 medium potatoes approx. 10 1/2 oz or 300g per 2 medium potatoes
- 3 tablespoons canola oil
- 1/2 large onion cut into 1/4-inch cubes
- 4 teaspoons ground cumin
- 1/2 teaspoon five-spice powder
- 2 tablespoons Chinese light soy sauce
- 3 cups cooked rice
- 3/4 teaspoon sea salt
- 1 tablespoon toasted white sesame seeds
Instructions
- Peel the potatoes and cut into 1/4-inch cubes. Immediately soak the potato in a bowl of water to wash off the starch, then drain them in a colander.
- In a wok or nonstick skillet, heat the oil over medium-high heat. Add the onion and carrot and stir for 2 minutes, or until fragrant.
- Add the potato and stir for 3 minutes. Reduce the heat to medium and add the cumin, five-spice powder, and soy sauce. Stir for another 2 minutes, or until the potato is cooked through.
- Break up any lumps in the rice and add the rice to the pan. Increase the heat to medium-high, then flip the rice and other ingredients for 1 minute to combine.
- Season the mixture with the salt, then flip and stir everything for another minute. Remove the dish from the heat and sprinkle with the sesame seeds. Serve hot.
Notes
- Cooking Oil: Chinese cooking typically uses peanut oil, soybean oil, sunflower oil, corn oil, or rapeseed (canola) oil. For a healthier alternative, I use avocado oil. For the recipes in Vegan Chinese Cookbook, I chose canola oil as it’s the most available in North America, but you can use any of these cooking oil interchangeably unless otherwise specified. I usually avoid oils with distinct flavors that may interfere with the flavors of Chinese cooking, such as olive oil and coconut oil.
- Cooked Rice: I portion leftover cooked rice into individual servings and keep them in the freezer so they're convenient for making fried rice later. I prefer to use thawed cooked rice because it makes wonderful fried rice that is less sticky, but can also make this dish with freshly made rice.
- Sesame Seeds: Toasted sesame seeds adds amazing flavours. If only raw sesame seeds are available, toast them in a dry skillet over medium-low heat for 5 to 7 minutes, stirring constantly, until they are fragrant and slightly golden.
- Sichuan Chili Oil: If you like spicy foods, add a little Sichuan Chili Oil (page 110) to the fried rice, at the time of eating.
Nutrition
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