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4.8 from 1,290 votes

Easy Vegan Fried Rice

Easy, 10-ingredient vegan fried rice that's loaded with vegetables, crispy baked tofu, and tons of flavor! A healthy, satisfying plant-based side dish or entrée.

Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Servings: 4
Calories: 321 kcal
Course: Side Dish , Main Course
Cuisine: Asian , Vegan

Ingredients

RICE + VEGETABLES
  • 1 cup extra-firm tofu* (8 ounces yields ~1 cup)
  • 1 cup long- or short-grain brown rice* (rinsed thoroughly in a fine mesh strainer)
  • 4 cloves garlic (minced)
  • 1 cup chopped green onion
  • 1/2 cup peas
  • 1/2 cup carrots (finely diced)
SAUCE
  • 3 Tbsp tamari or soy sauce (plus more for veggies + to taste)
  • 1 Tbsp peanut butter
  • 2-3 Tbsp organic brown sugar, muscovado sugar, or maple syrup
  • 1 clove garlic (minced)
  • 1-2 tsp Chili garlic sauce (more or less depending on preferred spice)
  • 1 tsp toasted sesame oil (optional // or sub peanut or avocado oil)

Instructions

    Cup of Yum
  1. Preheat oven to 400 degrees F (204 C) and line a baking sheet with parchment paper (or lightly grease with non-stick spray).
  2. 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.
  3. 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.
  4. 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*.
  5. 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.
  6. Once the tofu is done baking, add directly to the sauce and marinate for 5 minutes, stirring occasionally.
  7. 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.
  8. 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).
  9. Add cooked rice, tofu, and remaining sauce and stir. Cook over medium-high heat for 3-4 minutes, stirring frequently.
  10. 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

  • *If you don't like tofu, you can sub 1 cup fresh or frozen edamame - add in with vegetables.*For the rice, you can also substitute a comparable amount of quinoa.*Rice cooking method from Saveur! Literally, the perfect brown rice.*Nutrition information is a rough estimate calculated with the lesser amounts of brown sugar and chili garlic sauce.
  • Nutrition information is a rough estimate calculated with the lesser amounts of brown sugar and chili garlic sauce.

Nutrition Information

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 Monounsaturated Fat 1.01g Trans Fat 0g Cholesterol 0mg (0%) Sodium 816mg (34%) Potassium 385mg (11%) Fiber 4.8g (19%) Sugar 7.7g (15%) Vitamin A 4084IU (82%) Vitamin C 12mg (13%) Calcium 107mg (11%) Iron 2.7mg (15%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 321

% 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.