Vegan hotdog fried rice — we’re not making this up! Hotdog fried rice really is a thing, hailing from Chicago, as legend would have it. This plant-based version seems like it shouldn’t work — but does. Whether you use leftover cooked rice or cook it specifically for this recipe, this is a breeze to make.
This dish is sometimes called “Chicago-Style Hot Dog Fried Rice.” Why there’s a Chicago reference eludes me. I simply couldn’t find an explanation. If anyone knows, please leave a comment!
If you think about it, this is basically an Asian-inspired veggie-filled rice stir-fry, but vegan hot dogs are used instead of the usual tofu. The crowning touch is a drizzle of yellow mustard, to emphasize the fusion flavors of the dish.
This is one of those crazy comfort food recipes, like poutine or hotdish, that sounds kind of silly on paper. Yet it’s surprisingly satisfying, and fills a need as an emergency dinner that everyone enjoys.
Tips for vegan hotdog fried rice
- Use fresh or frozen vegetables: If your produce drawer is nearing empty but you have some frozen vegetables on hand, this recipe has got you covered.
- A good use for leftover rice: If you’ve got some leftover rice, this is a fun way to repurpose it. For example, all that extra rice that comes with Asian take-out can go to good use. Use any kind of rice you prefer, white or brown.
- Feel free to vary the vegetables. For example, instead of the peas and broccoli, you can use a 16-ounce bag of frozen mixed vegetables — either a stir-fry blend or the kind that contains peas, carrots, corn, green beans, and lima beans. Instead of the cabbage, you can use thinly sliced kale.
Photos by Hannah Kaminsky, BittersweetBlog.com
- How to make vegan Chicago-style hotdogs
- Vegan rice recipes from around the world
- Teriyaki Stir-Fried Rice and Tofu
- Gingery Bok Choy Fried Rice
- Thai Vegetable Fried Rice (with Pineapple)
Vegan Hotdog Fried Rice (“Chicago-Style”)
Vegan hotdog fried rice is surprisingly satisfying, and fills a need as an emergency dinner that everyone enjoys.
Ingredients
- 2 tablespoons neutral vegetable oil (or 1 tablespoon each vegetable oil and dark sesame oil)
- 1 large onion, finely chopped
- 4 cups thinly sliced green cabbage (or packaged coleslaw)
- 2 cups small broccoli florets (fresh or frozen)
- 1 1/2 cups frozen green peas
- 1 package (8 links) vegan hot dogs, thinly sliced
- 5 or so cups cooked rice, any variety
- 1/3 cup bottled teriyaki sauce, plus more, to taste
- 2 to 3 scallions, thinly sliced
- Freshly ground pepper or dried hot red pepper flakes to taste
- Yellow mustard for garnish
Instructions
- Heat the oil in a stir-fry pan or large skillet. Add the onion and sauté over medium heat until translucent. Add the cabbage and continue to sauté until both it and the onion are golden, turning light brown.
- Add the broccoli and peas along with a little water, just enough to keep the pan moist. Cook just until they’re bright green.
- Add the hot dogs, rice, and teriyaki sauce. Stir-fry over medium-high heat for 6 to 8 minutes, or until the rice is touched with golden spots here and there and everything is piping hot.
- Stir in the scallions, then season with pepper or red pepper flakes. Taste and see if additional teriyaki sauce is needed, or simply pass it around.
- Distribute between bowls or plates, and garnish each serving with a drizzle of yellow mustard. I suggest using a disposable piping bag or small sandwich bag with a very small opening snipped from a corner. You can squeeze directly from the mustard bottle, of course, but you’ll get blobs instead of nice thin stripes.
Notes
Vegetable variations:
Instead of the peas and broccoli, you can use a 16-ounce bag of frozen mixed vegetables — either a stir-fry blend or the kind that contains peas, carrots, corn, green beans, and lima beans.
Instead of the cabbage, you can use thinly sliced kale or bok choy.
See lots more vegan stir-fries and main dishes.
You asked about the Chicago connection for this recipe, so here you go!
Once upon a time – in 2005 to be exact – on Randolph Street in Chicago, a little hole-in-the-wall place called “Eat n Drink” opened up — in a shack that used to be a hot dog stand, nonetheless.
They served Asian / Americanized Chinese & Thai food, but also had some unusual items including Eel Fried Rice, Curry Hot Dog Fried Rice, Hot Dog Lo Mein, Hot Dog Egg Foo Young, and of course . . .Hot Dog Fried Rice — which they claimed was one of their “most requested” items.
I keep using the past tense because – alas – Eat n Drink is defunct, as of sometime in 2014. Just the year before, their hot dog fried rice got an honorable mention in a Washington Post article by Kate Silver. But the Yelp reviews show the quality was declining. Then they were just . . .gone. Their second location in Ravenswood (8 miles north, still in Chicago) lasted until 2017.
Meanwhile, the Chinese-Portuguese infusion chef behind the Chicago restaurant ‘Fat Rice’ also came up with a Hot Dog Fried Rice dish, sometime after 2015. This inspired Field Roast to veganize it on Facebook in 2020, giving props to Fat Rice and mentioning Chicago hot dogs. I think Field Roast was the first to call it “Chicago-style” hot dog fried rice.
At least one other Chicago restaurant – Cafe Marie-Jeanne, similarly closed down – has also served hot dog fried rice, but that was probably after hours, just for the staff.
The point is — at least three Chicago joints made and served this dish, to some measure of acclaim. This is probably because Chicagoans are so proud of their all-beef dogs, which probably originated there.
But, before it was $8 – $15 a plate at a trendy restaurant, it was food for hard times. There are several recipes and one video on the web where especially Filipino- and Chinese-Americans talk about eating hot dog fried rice while growing up. It was a cheap but tasty meal for lean times.
There you have it. And I love your website, btw. Thank you for all the great recipes and inspiration.
Wow, thank you for this wonderful insight, Eric. And for your kind thoughts as well!
Okay, so today I got around to making it! Well, it was a hit with the kids! My wife and I didn’t care for it as much, but mainly b/c we don’t care for the processed vegan dogs. Also, next time will add some garlic powder, up the red pepper, and add salt b/c I forgot to cook my rice w/salt – woops.
I loved the cabbage the best and we will have it again . . .maybe have the 14 year old cook it and we may have a night out 🙂 Thanks for a fun recipe that made my kids happy!
Hi again Eric — I’m glad at least it was a kid-approved meal!