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

Vegan Fried Rice is a flavorful, plant-based dish made with stir-fried rice, fresh vegetables, and soy sauce. It's quick, easy to prepare, and customizable with your favorite veggies and seasonings, perfect for a wholesome, satisfying meal.

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Prep Time 15

Cook Time 1

Total Time 1 15

Course Side Dish

Cuisine American

Servings 4 people

Calories 321 kcal

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.