Picture this: a steaming bowl of colorful Vegan Fried Rice, brimming with vibrant veggies and fragrant spices. This dish has been my go-to whenever I need a quick and satisfying meal. It’s not only a fantastic way to use up leftover rice but also a canvas for creativity. From crisp bell peppers to tender green peas, each bite bursts with flavor and texture, making it a true crowd-pleaser.
Originating in Chinese cuisine, fried rice is often a simple dish, but I love to elevate it with unique ingredients like sesame oil and fresh herbs for an aromatic twist. The satisfying crunch of vegetables perfectly complements the fluffy rice, creating a harmony of flavors that’s hard to resist. It’s a meal that works just as well for a busy weeknight dinner or a leisurely weekend lunch.
Give this Vegan Fried Rice a try, and let me know how you customize it! Pair it with a side of Creamy Potato Salad or Tofu Stir Fry for a complete feast.
Why I Love This Recipe?
- It’s ready in under 30 minutes, making it perfect for busy evenings.
- You can toss in whatever vegetables you have on hand, ensuring nothing goes to waste.
- The combination of soy sauce, garlic, and ginger gives it a mouthwatering depth that satisfies.
- Perfect for meal prep: Make a big batch to enjoy throughout the week; it stores well and tastes great when reheated!
Vegan Fried Rice
Equipment
- Baking sheet
- Mixing bowls
- Cast iron skillet or large pan
- Parchment paper or non-stick spray
Ingredients
Sauce
- 1 tbsp peanut butter
- 2 tsp chili garlic sauce
- 1 clove garlic
- 1 tsp toasted sesame oil
- 3 tbsp organic brown sugar, muscovado sugar, or maple syrup
- 3 tbsp tamari or soy sauce
Rice
- 1 cup extra-firm tofu
- 1 cup chopped green onion
- ½ cup carrots
- ½ cup peas
- 4 cloves garlic
- 1 cup long- or short-grain brown rice
Instructions
- Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper or lightly grease it.
- Wrap tofu in a towel and place something heavy on top to press out excess moisture.
- Once prepped, dice the tofu into 1/4-inch cubes and spread on the baking sheet.
- Bake for 26-30 minutes, depending on your desired crispiness—longer baking yields firmer tofu and set aside when done.
- Meanwhile, bring 12 cups of water to a boil, add rinsed rice, and boil uncovered for 30 minutes.
- Drain and return to the pot, covering with a lid to steam for 10 minutes.
- Prepare the sauce by whisking together your ingredients in a bowl, adjusting to taste.
- Marinate the baked tofu in the sauce for 5 minutes, stirring occasionally.
- Heat a skillet over medium heat and cook the marinated tofu for 3-4 minutes until browned.
- Remove tofu from the skillet, then sauté garlic, green onion, peas, and carrots in the same pan.
- Season with tamari or soy sauce.
- Add rice, tofu, and any remaining sauce back into the pan.
- Stir and cook for 3-4 minutes before serving with your favorite toppings like sriracha or roasted peanuts.
Notes
- Tofu can be baked longer for extra crispiness.
- For a gluten-free option, use tamari instead of soy sauce.
Nutrition Facts:
| Nutrition | Value |
|---|---|
| Calories | 321 kcal |
| Carbohydrates | 48.7 g |
| Protein | 13.5 g |
| Vitamin A | 4084 IU |
| Vitamin C | 12 mg |
| Iron | 2.7 mg |
| Sugar | 7.7 g |
| Calcium | 107 mg |