Vegan Fried Rice with Bok Choy
Elevate your weeknight dinner game with this vibrant and hearty Vegan Fried Rice with Bok Choy! Packed with nutrient-rich ingredients like tender bok choy, crisp carrots, protein-packed tofu, and peas, this dish delivers a symphony of flavors and textures in every bite. Fragrant jasmine rice is lightly crisped and infused with aromatic garlic, ginger, and a splash of low-sodium soy sauce for savory depth, while a hint of sesame oil adds nutty richness. Ready in just 30 minutes, this plant-based stir-fry is perfect for a quick and wholesome meal that’s as satisfying as it is healthy. Garnished with fresh scallions and a sprinkle of chili flakes for optional heat, this colorful recipe is sure to impress vegans and omnivores alike.
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Recipe Information
Ingredients
- 3 cups Cooked and cooled jasmine rice
- 2 cups Bok choy
- 1 cup Carrots, diced
- 1 cup Frozen peas
- 1 medium Yellow onion, diced
- 3 cloves Garlic, minced
- 1 teaspoon Fresh ginger, minced
- 1 block Extra-firm tofu, crumbled
- 3 tablespoons Low-sodium soy sauce
- 1 tablespoon Sesame oil
- 2 tablespoons Vegetable oil
- 2 sprigs Scallions, sliced
- 1 teaspoon Rice vinegar
- 0.25 teaspoon Ground black pepper
- 0.25 teaspoon Red chili flakes (optional)
Instructions
Prepare all ingredients before starting to cook: dice the carrots and onion, mince the garlic and ginger, slice the bok choy into bite-sized pieces (separate the stems and leaves), crumble the tofu, and slice the scallions.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
Add the crumbled tofu to the skillet. Cook for 3-4 minutes, stirring occasionally, until golden and slightly crispy. Remove the tofu from the skillet and set aside.
In the same skillet, heat another tablespoon of vegetable oil. Add the diced onion, garlic, and ginger. Cook for 1-2 minutes until fragrant.
Stir in the carrots and bok choy stems. Cook for 3 minutes until the vegetables begin to soften.
Add the frozen peas and bok choy leaves. Cook for another 2 minutes, stirring often, until the bok choy leaves wilt and the peas are heated through.
Push the vegetables to one side of the skillet and add the cooled jasmine rice. Drizzle the sesame oil over the rice and let it cook for 2 minutes without stirring to lightly crisp up.
Stir the rice and vegetable mixture together, ensuring everything is well combined.
Pour the soy sauce and rice vinegar over the rice, and sprinkle with black pepper and optional red chili flakes. Mix thoroughly.
Return the cooked tofu to the skillet and stir gently to combine. Cook for an additional 2 minutes to warm through.
Taste and adjust seasoning if needed. Garnish with sliced scallions before serving. Enjoy your Vegan Fried Rice with Bok Choy!
Nutrition Facts
Calories |
1950 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.7 g | 92% | |
| Saturated Fat | 10.8 g | 54% | |
| Polyunsaturated Fat | 22.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1778 mg | 77% | |
| Total Carbohydrate | 241.4 g | 88% | |
| Dietary Fiber | 22.1 g | 79% | |
| Total Sugars | 25.0 g | ||
| Protein | 92.8 g | 186% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2903 mg | 223% | |
| Iron | 19.3 mg | 107% | |
| Potassium | 3354 mg | 71% | |
*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.
