From the Wok · Vegan · Gluten-Free
Wok-fried rice with vegetables. The only main-course vegan and gluten-free option in the From the Wok section — $12, genuinely filling, and better than it has any right to be given how simple the ingredient list is.
The Vegetable Fried Rice is the clearest demonstration that what makes fried rice good isn't the protein — it's the wok. A high-BTU wok burner creates temperatures that a home stove simply can't reach. The rice gets actual char and smoke, the vegetables blister at the edges, and the result tastes like something that can only come from a professional kitchen.
Without egg (which the animal-protein versions include), this dish relies entirely on the caramelization of rice and vegetables in the wok for its depth of flavor. The soy sauce used is GF-friendly tamari-style, which brings umami without wheat. The vegetables — scallion, carrot, peas, corn — contribute sweetness and color that make the plate visually appealing and nutritionally honest.
At 480 calories, it's the lightest option in the fried rice section. It's also the only dish in From the Wok that is simultaneously vegan, gluten-free, egg-free, dairy-free, and nut-free — which makes it the default recommendation whenever someone at the table has dietary restrictions that overlap. Don't order it only by default, though: it's worth ordering on its own merits.
Per full order. Figures are estimates; actual values may vary.
| Nutrient | Amount |
|---|---|
| Calories | 480 |
| Protein | 10 g |
| Carbohydrates | 86 g |
| Fat | 10 g |
| Sodium | 760 mg |
Contains Soy. Vegan, gluten-free, egg-free, dairy-free, and nut-free. The most allergen-friendly dish in the From the Wok section. Always confirm preparation with staff to ensure no cross-contamination.
This is a complete rice dish — no need to add White Rice ($3) as a side. For additional protein at the table, a shared order of soup dumplings works well alongside this dish for groups with mixed dietary needs.
Every other main-course dish in the From the Wok section contains animal protein. This is the single option for vegans, and it holds up as a real dish — not a consolation plate.
The high-heat wok caramelizes the edges of scallion and carrot in a way that slow sautéing never does. The result is a char-forward, slightly smoky flavor that plant-based cooking often lacks.
At 760mg sodium and 480 calories, it's the lightest option in the fried rice section by every metric. Good for diners watching sodium, calories, or simply preferring a lighter plate.
