Vegan Chinese Fried Rice
Unleash the vibrant flavors of Asia with this Vegan Chinese Fried Rice—an irresistible one-pan dish that's hearty, colorful, and packed with nutrition. Featuring tender cubes of golden-brown tofu, aromatic jasmine rice, and an array of fresh veggies like bell peppers, carrots, and peas, this plant-based recipe is elevated with the bold flavors of garlic, ginger, soy sauce, and sesame oil. Perfectly balanced and effortlessly customizable, it's a quick and satisfying weeknight meal ready in just 40 minutes. Whether you’re seeking a vegan twist on traditional Chinese fried rice or simply a meal that’s wholesome, flavorful, and easy to prepare, this dish delivers in every bite. Garnish with cilantro for a pop of freshness and serve hot for a restaurant-quality experience at home! Keywords: Vegan Chinese Fried Rice, plant-based fried rice, easy vegan dinner, tofu fried rice recipe, healthy one-pan meal.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 cups cooked jasmine rice
- 12 ounces firm tofu
- 3 tablespoons canola oil
- 1 medium onion, finely chopped
- 1 medium carrot, diced
- 1 cup frozen peas
- 4 stalks scallions, chopped
- 3 cloves minced garlic
- 1 teaspoon ginger, finely minced
- 3 tablespoons soy sauce
- 1 tablespoon sesame oil
- 0.25 teaspoon black pepper
- 0.5 teaspoon salt
- 0.5 medium red bell pepper, diced
- 2 tablespoons cilantro, chopped (optional)
Instructions
Wrap the tofu in a clean kitchen towel and press it under a heavy pan for about 15 minutes to remove excess moisture.
Once pressed, cut the tofu into small cubes.
In a large non-stick skillet or wok, heat 1 tablespoon of canola oil over medium-high heat.
Add the tofu cubes and sauté until golden brown on all sides, about 5-7 minutes. Remove tofu from skillet and set aside.
In the same skillet, add the remaining 2 tablespoons of canola oil.
Add the chopped onion, and cook until it becomes translucent, about 3-4 minutes.
Add the garlic, ginger, and diced carrot, stirring frequently for about 2 minutes.
Stir in the red bell pepper and frozen peas, cooking for another 2 minutes until all vegetables are tender.
Push the vegetables to one side of the skillet and add the cooked rice to the other side.
Drizzle the soy sauce and sesame oil over the rice and mix well.
Combine the tofu with the rice and vegetables, stirring everything together.
Season with black pepper and salt to taste, adjusting if necessary.
Stir in the chopped scallions and cook for an additional 2 minutes.
Remove from heat and garnish with freshly chopped cilantro if using.
Serve hot and enjoy your delicious vegan Chinese fried rice.
Nutrition Facts
Calories |
2071 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.6 g | 97% | |
| Saturated Fat | 7.5 g | 38% | |
| Polyunsaturated Fat | 16.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3211 mg | 140% | |
| Total Carbohydrate | 282.4 g | 103% | |
| Dietary Fiber | 22.2 g | 79% | |
| Total Sugars | 24.9 g | ||
| Protein | 73.3 g | 147% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 777 mg | 60% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 1967 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
