Vegan Spicy Fried Red Rice
Elevate your weeknight dinner with this flavorful Vegan Spicy Fried Red Rice, a wholesome and vibrant dish packed with bold flavors and nutritious ingredients. This recipe transforms earthy red rice into a satisfying meal by stir-frying it with colorful vegetables like carrots, bell peppers, and peas, plus hearty crumbled tofu for a plant-based protein boost. Infused with aromatic garlic and ginger, then tossed in a savory blend of soy sauce and spicy sriracha, each bite offers a perfect balance of heat and umami. Topped with fresh green onions, toasted sesame seeds, and squeezed lime for a zesty finish, this quick and easy vegan red rice dish is ready in under an hour and makes a fulfilling meal for the whole family. Ideal for vegan meal prep, gluten-free diets (when using tamari), or anyone seeking a healthy spin on fried rice, this recipe is a must-try!
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Recipe Information
Ingredients
- 1.5 cups red rice
- 3 cups water
- 2 tablespoons sesame oil
- 1 medium onion, finely diced
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 medium carrot, diced
- 1 medium bell pepper, diced
- 1 cup frozen peas
- 1 block (approximately 14 ounces) firm tofu, crumbled
- 3 tablespoons soy sauce (or tamari for gluten-free)
- 2 tablespoons sriracha
- 3 stalks green onions, sliced
- 1 tablespoon toasted sesame seeds
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 lime, cut into wedges
Instructions
Rinse the red rice thoroughly under cold water. Combine the rice and 3 cups of water in a pot and bring to a boil. Reduce the heat to low, cover, and simmer for about 25-30 minutes until the rice is cooked and the water is absorbed. Fluff with a fork and set aside.
Heat 2 tablespoons of sesame oil in a large skillet or wok over medium heat.
Add the diced onion to the skillet and sauté for 2-3 minutes until translucent.
Stir in the minced garlic and ginger and cook for 1 minute until fragrant.
Add the diced carrot and bell pepper to the skillet and stir-fry for 5 minutes until they begin to soften.
Stir in the frozen peas and cook for an additional 2 minutes.
Push the veggies to one side of the skillet and add the crumbled tofu to the other side. Cook the tofu for 3-4 minutes, stirring occasionally, until lightly browned.
Mix the tofu and vegetables together in the skillet.
Add the cooked red rice to the skillet and stir to combine with the veggies and tofu.
Drizzle the soy sauce and sriracha over the rice mixture. Stir well to evenly coat everything in the sauces.
Season with salt and black pepper, tasting and adjusting if needed.
Cook for another 2-3 minutes until everything is heated through.
Remove from heat, garnish with sliced green onions and toasted sesame seeds, and serve with lime wedges on the side.
Nutrition Facts
Calories |
360 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.6 g | 20% | |
| Saturated Fat | 2.4 g | 12% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1173 mg | 51% | |
| Total Carbohydrate | 38.8 g | 14% | |
| Dietary Fiber | 8.0 g | 28% | |
| Total Sugars | 8.3 g | ||
| Protein | 19.7 g | 39% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 267 mg | 21% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 645 mg | 14% | |
*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.
