Vegan Hibachi Fried Rice
Dive into the vibrant flavors of this Vegan Hibachi Fried Rice, a plant-based twist on the classic Japanese-inspired dish. Featuring fluffy jasmine rice, perfectly golden tofu, and a medley of fresh vegetables like carrots, peas, and green onions, this recipe delivers a satisfying balance of textures and umami-packed taste. Seasoned with soy sauce, sesame oil, and aromatic garlic and ginger, every bite bursts with irresistible flavor. This quick and easy recipe is perfect for meal prep or a flavorful weeknight dinner, and using day-old rice ensures the perfect fried rice texture. Ready in just 35 minutes, this one-pan wonder brings the sizzling excitement of a hibachi grill right to your home—no hibachi required!
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Recipe Information
Ingredients
- 2 cups Jasmine rice
- 4 cups Water
- 1 medium, diced Carrot
- 1 cup Green peas
- 3 stalks, chopped Green onion
- 14 oz, pressed and diced Firm tofu
- 3 tablespoons Soy sauce
- 2 tablespoons Sesame oil
- 3 cloves Minced garlic
- 1 teaspoon, minced Ginger
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- as needed Cooking oil spray
Instructions
Rinse the jasmine rice under cold water until the water runs clear. Add the rinsed rice and 4 cups of water to a medium pot, bring to a boil, then reduce the heat and simmer covered for about 18 minutes or until the water is absorbed. Remove from heat and let it cool completely, preferably refrigerating overnight for the best texture.
Press the tofu for at least 15 minutes to remove excess water. Dice the tofu into small cubes.
In a large non-stick pan or wok, heat olive oil over medium-high heat. Add the diced tofu and cook until golden brown on all sides, about 8-10 minutes, flipping occasionally. Remove the tofu and set aside.
Add sesame oil to the same pan. Add minced garlic and ginger, sauté for about 1 minute until fragrant.
Add the diced carrot and cook for 3 minutes or until slightly tender. Then, stir in the green peas and cook for another 2 minutes.
Increase the heat to high and add the cooled rice to the pan. Stir well to combine everything.
Drizzle the soy sauce over the rice, add salt and black pepper, and toss well to combine. Cook for 4-5 minutes, stirring occasionally until everything is heated through and well mixed.
Gently fold in the cooked tofu and chopped green onions. Cook for another minute.
Serve the Vegan Hibachi Fried Rice hot, garnished with additional chopped green onions if desired.
Nutrition Facts
Calories |
1781 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.9 g | 114% | |
| Saturated Fat | 13.2 g | 66% | |
| Polyunsaturated Fat | 12.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3037 mg | 132% | |
| Total Carbohydrate | 165.9 g | 60% | |
| Dietary Fiber | 22.5 g | 80% | |
| Total Sugars | 14.9 g | ||
| Protein | 86.7 g | 173% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2958 mg | 228% | |
| Iron | 19.6 mg | 109% | |
| Potassium | 1971 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.
