Vegan Kampung Fried Rice
Discover the vibrant flavors of Vegan Kampung Fried Rice, a plant-based twist on a beloved Malaysian classic. This quick and easy recipe showcases perfectly stir-fried jasmine rice infused with the rich umami of soy sauce and tomato paste, complemented by golden cubes of tofu and sautéed vegetables like carrots, long beans, and bean sprouts. Aromatic shallots, garlic, and a touch of red chili add depth, while a drizzle of sesame oil ties it all together with a nutty finish. Ready in just 35 minutes, this satisfying dish is perfect for weeknight dinners or meal prep. Serve with fresh lime wedges for a zingy burst of flavor that will transport your taste buds straight to the streets of Southeast Asia!
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Recipe Information
Ingredients
- 4 cups Cooked jasmine rice
- 200 grams Tofu (firm)
- 3 tablespoons Soy sauce
- 2 tablespoons Tomato paste
- 2 large Shallots, chopped
- 3 cloves Garlic, minced
- 1 whole Red chili, sliced
- 1 medium Carrot, diced
- 100 grams Long beans, chopped
- 100 grams Bean sprouts
- 2 stalks Spring onions, chopped
- 2 teaspoons Sesame oil
- 2 tablespoons Vegetable oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 whole Lime wedges
Instructions
Press the tofu to remove excess moisture, then cut into small cubes.
In a non-stick pan, heat 1 tablespoon of vegetable oil over medium heat and fry the tofu cubes until golden brown on all sides. Remove and set aside.
In the same pan, add the remaining vegetable oil and sauté the chopped shallots, minced garlic, and sliced red chili until fragrant, about 2-3 minutes.
Add diced carrots and long beans to the pan and stir-fry for another 3 minutes until they start to soften.
Add the tomato paste and soy sauce to the vegetables, mixing well to coat everything evenly.
Add the cooked jasmine rice to the pan, breaking up any clumps. Stir-fry everything together for 5 minutes to combine the flavors.
Toss in the fried tofu cubes, bean sprouts, and chopped spring onions. Stir well and cook for an additional 2 minutes.
Drizzle sesame oil over the fried rice and season with salt and black pepper to taste. Give everything a final stir.
Serve hot with lime wedges on the side for squeezing over the top just before eating.
Nutrition Facts
Calories |
2024 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.3 g | 94% | |
| Saturated Fat | 10.8 g | 54% | |
| Polyunsaturated Fat | 28.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3026 mg | 132% | |
| Total Carbohydrate | 281.5 g | 102% | |
| Dietary Fiber | 19.8 g | 71% | |
| Total Sugars | 25.6 g | ||
| Protein | 68.0 g | 136% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 965 mg | 74% | |
| Iron | 17.5 mg | 97% | |
| Potassium | 2300 mg | 49% | |
*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.
