Vegan Fried Rice with Cumin and Potato

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)

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Cumin Potato Fried Rice

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.

Print Pin Rate

Course: Dinner, Lunch, Main Course, Side Dish

Cuisine: Asian, Chinese

Prep Time: 5 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 15 minutes minutes

Servings: 4 people

Calories: 338kcal

Author: Yang

Cost: $5

Equipment

• Wok

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
• 1 small carrot peeled and 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

Calories: 338kcal | Carbohydrates: 50g | Protein: 6g | Fat: 12g | Saturated Fat: 1g | Sugar: 3g | Calcium: 47mg

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