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Vegan Fried Rice

From ingredients to enjoyment, this recipe makes it easy to create something wonderful.

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 4
Course: Breakfast , Lunch
Cuisine: Vietnamese , Vegan , gluten-free

Ingredients

  • 2 tbsp oil of your choice
  • 2 green onions finely chopped and whites separated from greens
  • 2 stalks celery finely chopped (~1/2 cup)
  • 1 medium carrot finely chopped (~1/2 cup)
  • 1/2 cup frozen peas
  • 1/2 cup snap peas chopped
  • 3 florets broccoli chopped (you can also include some chopped broccoli stem if you have any. Add that in with the celery)
  • 2 tsp mushroom broth powder
  • 1/2 tsp chili flakes
  • 1/4 cup water
  • 2-3 cups of shredded kale
  • 1 cup leftover tofu scramble
  • 3 cups cooked leftover white rice
  • 2 tbsp soy sauce use tamari if GF
  • Black pepper to taste
To Garnish
  • Sriracha to taste
  • A sprinkling of sesame seeds

Instructions

    Cup of Yum
  1. Sauté whites of chopped green onion in oil over medium heat until it looks transparent (or sweaty).
  2. Add celery, carrot, and chopped broccoli stem, if using. Sauté until slightly softened (about 3 minutes). Add frozen peas and cook until they've thawed.
  3. Add snap peas and broccoli. Add in mushroom broth powder (or granules), chili flakes, and water and stir to cook until the broccoli and peas are bright green. Add kale and stir until wilted.
  4. Add leftover tofu scramble and rice. Season with soy sauce and black pepper and stir to coat. Taste and adjust seasoning as desired.
  5. Remove from heat and serve with sriracha and sesame seeds!