Easy Vegan Fried Rice
User Reviews
4.8
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Prep Time
15 mins
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Cook Time
1 hr
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Total Time
1 hr 15 mins
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Servings
4
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Calories
321 kcal
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Course
Side Dish, Main Course
Easy Vegan Fried Rice
Description
This recipe starts by pressing and baking diced extra-firm tofu until it develops a golden, firm exterior which can be adjusted by baking time to preference. Simultaneously, brown rice is rinsed and boiled for 30 minutes before a 10-minute steaming rest to ensure tender, fluffy grains. Vegetables including green onion, peas, and finely diced carrot add color and nutrients.
The sauce combines tamari (or soy sauce), peanut butter, brown sugar or maple syrup, minced garlic, chili garlic sauce in adjustable spiciness, and optional toasted sesame oil, delivering a blend of savory, sweet, and spicy flavors. This sauce coats the tofu, vegetables, and rice to tie the dish together.
Substitutions like swapped edamame for tofu or quinoa for rice offer flexibility. The careful preparation of tofu and rice ensures contrasting textures: crispy tofu cubes alongside tender grains and vegetables. This vegan fried rice can serve as a satisfying main or side dish in vegan or plant-based meals.
Note that ingredient quantities and cooking times are critical for ideal texture, and the dish carries estimated nutrition information based on the lower spice and sugar measures, helpful for mindful eating.
Ingredients
RICE + VEGETABLES
- 1 cup extra-firm tofu 8 ounces yields ~1 cup
- 1 cup brown rice rinsed thoroughly in a fine mesh strainer, long or short grain
- 4 cloves garlic (minced)
- 1 cup green onion chopped
- 1/2 cup pea
- 1/2 cup carrot finely diced
SAUCE
- 3 Tbsp tamari plus more for veggies + to taste, or soy sauce
- 1 Tbsp peanut butter
- 2-3 Tbsp organic brown sugar or muscovado sugar or maple syrup
- 1 clove garlic (minced)
- 1-2 tsp Chili garlic sauce (more or less depending on preferred spice)
- 1 tsp sesame oil optional // or sub peanut or avocado oil, toasted
Instructions
- Preheat oven to 400 degrees F (204 C) and line a baking sheet with parchment paper (or lightly grease with non-stick spray).
- In the meantime wrap tofu in a clean, absorbent towel and set something heavy on top (such as a cast iron skillet) to press out the liquid.
- Once the oven is preheated, dice tofu into 1/4-inch cubes and arrange on baking sheet. Bake for 26-30 minutes. You’re looking for golden brown edges and a texture that’s firm to the touch. The longer it bakes, the firmer and crispier it will become, so if you’re looking for softer tofu remove from the oven around the 26-28 minute mark. I prefer crispy tofu, so I bake mine the full 30 minutes. Set aside.
- While the tofu bakes prepare your rice by bringing 12 cups of water to a boil in a large pot. Once boiling, add rinsed rice and stir. Boil on high uncovered for 30 minutes, then strain for 10 seconds and return to pot removed from the heat. Cover with a lid and let steam for 10 minutes*.
- While rice and tofu are cooking, prepare sauce by adding all ingredients to a medium-size mixing bowl and whisking to combine. Taste and adjust flavor as needed, adding more tamari or soy sauce for saltiness, peanut butter for creaminess, brown sugar for sweetness, or chili garlic sauce for heat.
- Once the tofu is done baking, add directly to the sauce and marinate for 5 minutes, stirring occasionally.
- Heat a large metal or cast iron skillet over medium heat. Once hot, use a slotted spoon to scoop the tofu into the pan leaving most of the sauce behind. Cook for 3-4 minutes, stirring occasionally, until deep golden brown on all sides (see photo). Lower heat if browning too quickly. Remove from pan and set aside.
- To the still hot pan add garlic, green onion, peas and carrots. Sauté for 3-4 minutes, stirring occasionally, and season with 1 Tbsp (15 ml) tamari or soy sauce (amount as original recipe is written // adjust if altering batch size).
- Add cooked rice, tofu, and remaining sauce and stir. Cook over medium-high heat for 3-4 minutes, stirring frequently.
- Serve immediately with extra chili garlic sauce or sriracha for heat (optional). Crushed salted, roasted peanuts or cashews make a lovely additional garnish. Leftovers keep well in the refrigerator for 3-4 days, though best when fresh. Reheat in a skillet over medium heat or in the microwave.
Notes
- Press tofu to remove excess moisture before baking to achieve a firmer texture.
- Tofu can be baked for 26-30 minutes; less time yields softer tofu, longer makes it crispier.
- Brown rice is rinsed and cooked by boiling 30 minutes followed by 10 minutes steaming for best texture.
- Substitute fresh or frozen edamame for tofu if preferred and quinoa for rice as an alternative grain.
- Adjust chili garlic sauce amount to control spiciness to your taste.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 321 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 321 | 16% |
| Carbohydrates | 48.7g | 16% |
| Protein | 13.5g | 27% |
| Fat | 8.2g | 13% |
| Saturated Fat | 1.4g | 7% |
| Polyunsaturated Fat | 1.05g | 6% |
| Monounsaturated Fat | 1.01g | 5% |
| Trans Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 816mg | 34% |
| Potassium | 385mg | 8% |
| Fiber | 4.8g | 19% |
| Sugar | 7.7g | 15% |
| Vitamin A | 4084IU | 82% |
| Vitamin C | 12mg | 13% |
| Calcium | 107mg | 11% |
| Iron | 2.7mg | 15% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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