15-Minute Vegan Recipes Using Leftover Rice!

Today’s recipe video is all about one of my favourite ingredients – rice! Put your leftover rice to good use by watching my recipe video below and scrolling down below for the ingredients!

If you have leftover rice in your fridge, my friend, then you’re in luck! Today’s recipe video shows THREE different ways you can easily repurpose your leftover rice and turn it into something delicious and filling! Since I have a rice cooker, I usually make rice in large batches, keep it in the fridge (or in the “keep warm” setting in my rice cooker) and eat it throughout the week whenever I want. 

This is the rice cooker I use (affiliate link) and it’s awesome! It has multiple settings so you can make other things but I use it mostly for rice – it also keeps my rice warm for a few days without drying it out. If you want a much cheaper option, here’s another alternative (affiliate link)!

I don’t know if you guys know this about me, but I very much love rice and eat it at least once a day. When I go an entire day without eating rice, it feels very strange; probably because I’m Asian and grew up eating it almost every meal – LOL!

These recipes work better with leftover rice, but you can also use just cooked rice if you like (especially the first recipe – this works totally fine with freshly cooked rice!). Don’t forget to watch the video above for the recipes and to check below for the ingredients!

Let’s get cooking!

Vegan Tuna (Chickpea) Mayo Rice


  • 1 tsp oil
  • 1/4 onion, sliced thinly
  • 1/2 tbsp soy sauce
  • 1/2 tbsp mirin
  • Around 1 serving of cooked rice (I used around 200g)
  • 1-2 green onions, chopped
  • Drizzle of mayo or mix it into the rice 

For the tofu:

  • 150g medium or firm tofu
  • 1 tbsp scrambled tofu seasoning  (OR use some or all the seasonings below:)
    • 1 tsp garlic powder
    • 1 tsp onion powder
    • 1/2 tsp turmeric
    • 1/2 tsp cumin
    • 1/2 tsp black pepper
    • 1/4 tsp salt
    • 1-2 tbsp nutritional yeast
    • 1 tbsp dijon mustard (optional)

For the chickpea (vegan “tuna”) salad:

  • 1/2 cup chickpeas
  • 1/2 tbsp Dijon mustard
  • 1 tbsp vegan mayo
  • 1/4 tsp garlic powder, pepper
  • Pinch of salt


  1. Chop onions and saute until nicely softened.
  2. Add in soy sauce and mirin and mix well. You can add a splash of water to prevent the onions from sticking to the pan. Set aside.
  3. In the same pan, crumble up some tofu and cook for a little bit before adding in tofu scramble seasoning (if you don’t have the scrambled tofu seasoning, spices listed above!). Mix well. Once tofu is cooked, turn the heat off. 
  4. Mash some chickpeas in a small bowl and add in dijon mustard, pepper, garlic powder, a pinch of salt, and vegan mayo. Mix well until all ingredients are well combined. 
  5. Transfer scrambled tofu onto a plate (leave a little hole in the middle like the one I made in the video). Add in the rice in the middle and top with the onions and vegan chickpea salad. 
  6. Finish with a simple vegan mayo drizzle (vegan mayo mixed with a little bit of water) and top with green onions. Enjoy!

Lazy Man’s Paella Fried Rice


  • 1 tsp oil
  • 1/4 onion, diced
  • 1-3 cloves garlic, minced
  • 1/2 red pepper, sliced
  • 1 cup sliced mushrooms
  • 1/4 cup vegetable broth
  • 1 serving (around 200g) leftover cooked rice
  • 1/2 cup chickpeas
  • 1/2 cup hearts of palm (optional)
  • 1/2 tsp turmeric
  • 1/2 tsp cumin
  • 1/2 tsp smoked Paprika
  • 1/2 tsp garlic powder
  • salt & pepper to taste


  1. Dice onions, mince garlic, and slice bell peppers, mushrooms, and hearts of palm. 
  2. Heat up a pan and add in the onions, garlic, bell peppers, and mushrooms. Mix and cook for a few minutes, adding in a splash of water to prevent sticking.
  3. Once mushrooms are cooked, add in the rice, chickpeas, hearts of palm, and vegetable broth. Mix well and cover it up and let it cook for a little bit. Make sure to mix every once in a while. 
  4. Add in frozen green peas, spices, and salt & pepper to taste. Mix well until everything is well-coated.
  5. Transfer to a plate and enjoy!

Vegan Egg Fried Rice


  • 1 tbsp oil or vegan butter
  • 150g medium firm tofu
  • 1/2 cup mixed frozen vegetables
  • 1 tbsp nutritional yeast
  • 1 pinch of kala namak (black salt) or regular salt
  • 1 serving cooked leftover rice
  • 2 tbsp soy sauce
  • 1 tbsp sesame oil
  • salt & pepper to taste if needed
  • season with sriracha or ketchup or whatever you’d like


  1. Heat up a pan on medium high heat and melt some vegan butter (you can use regular vegetable oil if you’d like). 
  2. Crumble up some tofu onto the pan. Add in the mixed frozen vegetables and season with nutritional yeast and a bit of kala namak for the “eggy” flavour (if you don’t have this, you can just use regular salt or add in some of the Scrambled Tofu Seasoning!). Mix well and let tofu cook for a bit.
  3. Add in leftover rice and mix well. Season with soy sauce and mix well. 
  4. Once the fried rice is cooked, add in some sesame oil (optional) and green onions. 
  5. Transfer onto a plate and feel free to top with either ketchup or sriracha. Enjoy!

Loved these rice recipes? You might also enjoy these!

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