Vegan Fried Rice
Bring vibrant flavors to your table with this easy and satisfying Vegan Fried Rice recipe—perfect for a quick weeknight dinner or meal prep favorite! Packed with protein-rich crumbled tofu and loaded with colorful vegetables like broccoli, carrots, peas, and optional sweet corn, this plant-based version of the classic dish delivers on both nutrition and taste. Using day-old rice for the perfect texture, this recipe combines aromatic garlic, ginger, and sesame oil for a mouthwatering stir-fry infused with umami-rich soy sauce. Ready in just 30 minutes and garnished with fresh green onions, this one-pan wonder is a customizable and wholesome take on a takeout classic. Whether you're vegan or just looking for a delicious new dish, this fried rice will be a go-to in your kitchen rotation!
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Recipe Information
Ingredients
- 3 cups Cooked rice (preferably day-old)
- 1 block (about 14 oz) Extra-firm tofu
- 3 tablespoons Soy sauce
- 2 tablespoons Sesame oil
- 2 tablespoons Vegetable oil
- 1 cup Frozen peas
- 1 Carrot, diced
- 3 Green onions, sliced
- 3 cloves Garlic, minced
- 1 teaspoon Ginger, grated
- 1 cup Broccoli florets, chopped into small pieces
- 1 cup Corn kernels (optional)
- 0.5 teaspoon Black pepper
- Salt (to taste)
Instructions
Press the tofu to remove excess moisture by wrapping it in a clean dish towel and placing a heavy object on top for 10-15 minutes. Then, crumble the tofu into small, bite-sized pieces using your hands or a fork.
Heat 1 tablespoon of vegetable oil in a large non-stick skillet or wok over medium-high heat. Add the crumbled tofu and cook for 5-7 minutes until golden brown, stirring occasionally. Remove the tofu from the skillet and set aside.
In the same skillet, heat the remaining 1 tablespoon of vegetable oil. Add the minced garlic, grated ginger, and diced carrots. Stir-fry for 2-3 minutes until the carrots begin to soften.
Add the chopped broccoli, frozen peas, and corn kernels to the skillet. Stir-fry for another 3-4 minutes, until the vegetables are tender but still crisp.
Push the vegetables to one side of the skillet and pour the sesame oil into the empty space. Add the day-old cooked rice to the skillet and stir well to combine with the sesame oil and vegetables.
Pour the soy sauce over the rice and vegetables, stirring until everything is evenly coated. Add the cooked tofu back into the skillet and mix well.
Season the fried rice with black pepper and a pinch of salt if necessary. Taste and adjust the seasoning as desired.
Garnish with sliced green onions before serving. Serve hot and enjoy your Vegan Fried Rice!
Nutrition Facts
Calories |
554 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.9 g | 29% | |
| Saturated Fat | 3.3 g | 17% | |
| Polyunsaturated Fat | 7.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 580 mg | 25% | |
| Total Carbohydrate | 64.6 g | 23% | |
| Dietary Fiber | 7.5 g | 27% | |
| Total Sugars | 6.7 g | ||
| Protein | 24.6 g | 49% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 407 mg | 31% | |
| Iron | 4.6 mg | 25% | |
| Potassium | 612 mg | 13% | |
*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.
