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Teriyaki fried rice bowl

Vegetarian Teriyaki Fried Rice

This vegetarian teriyaki fried rice is a delicious meal that you likely have everything in your pantry to throw it together. Vegan friendly with a tofu scramble, and it's a family favorite.
5 from 2 votes
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Course Main Course, Side Dish
Cuisine American, Chinese
Servings 4 bowls
Calories 603 kcal


  • 2 cup white rice
  • 16 oz frozen peas and carrots
  • ½ onion, chopped
  • 4 eggs (*replace with scrambled tofu for vegan)
  • ¼ cup teriyaki sauce (Kikkoman Teriyaki is our favorite)
  • 3 tbsp soy sauce
  • ½ tsp ginger paste
  • ½ tbsp minced garlic
  • splash of lime juice
  • 2 tbsp vegetable broth
  • 3 tbsp olive oil (or more if your rice is too sticky)
  • 2 tbsp hoisin sauce (optional)


  • Cook the rice. In a rice cooker or instant pot, add the 4 cups of water and 2 cups of rice. On the stove, bring 4 cups of water to a boil with the rice. Cover and reduce heat to medium-low. Cook for 20 minutes.
  • In a pan, heat oil. Add onion and brown (about 5 minutes).
  • Add the frozen vegetables and allow them to heat up. Allow them to cook until they're tender.
  • Next crack the eggs into the pan and continue to mix it as the egg cooks.
  • Once they are all done, mix the garlic, ginger, soy sauce, hoisin, and teriyaki sauce in.
  • Once the rice is done, mix it in to the pan with the egg vegetable mixture. Once it's all mixed, add the vegetable broth a bit at a time to help moisten the rice and prevent it from being too sticky.


For a vegan version, ensure your teriyaki sauce is also vegan. You can also opt to make your own at home. For this recipe I've used store-bought to save time.


Serving: 1bowlCalories: 603kcalCarbohydrates: 96gProtein: 19gFat: 16gSaturated Fat: 3gCholesterol: 164mgSodium: 1761mgPotassium: 486mgFiber: 6gSugar: 6gVitamin A: 11023IUVitamin C: 14mgCalcium: 94mgIron: 4mg
Keyword fried rice, teriyaki fried rice, vegan fried rice, vegetarian fried rice
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