Vegetarian Classic Pork Fried Rice
Enjoy a vegetarian twist on the beloved classic with this "Vegetarian Classic Pork Fried Rice." This easy, flavor-packed recipe swaps pork for crumbled, golden-browned tofu, complemented by smoky plant-based bacon for an authentic, meaty savor. Vibrant vegetables like diced carrots, peas, and green onions add both color and nutrition, while the aromatic trio of garlic, ginger, and sesame oil infuses the dish with irresistible flavor. Tossed with fluffy jasmine rice and a splash of soy sauce, this stir-fried masterpiece is a quick, 40-minute, one-pan meal that’s perfect for busy weeknights. Whether you're a tofu lover or just curious about plant-based alternatives, this dish promises to deliver all the umami-rich satisfaction of the original.
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Recipe Information
Ingredients
- 3 cups cooked jasmine rice
- 14 ounces firm tofu
- 3 tablespoons soy sauce
- 1 tablespoon toasted sesame oil
- 3 tablespoons neutral oil (such as canola or vegetable oil)
- 0.5 cup frozen peas
- 1 medium carrot, diced
- 3 stalks green onions, chopped
- 3 cloves garlic, minced
- 1 teaspoon ginger, peeled and grated
- 100 grams plant-based bacon
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Begin by pressing the tofu to remove excess moisture. Wrap the tofu block in a clean kitchen towel, place it on a plate, and set a heavy skillet or object on top. Leave it for about 15 minutes.
While the tofu is pressing, prepare the other ingredients. Dice the carrot, chop the green onions, mince the garlic, and grate the ginger.
Once the tofu is pressed, crumble it into small, bite-sized pieces to mimic the texture of scrambled eggs or pork.
In a large skillet or wok, heat 1 tablespoon of neutral oil over medium-high heat. Add the crumbled tofu and stir-fry for about 5 minutes until it starts to turn golden brown. Remove from the pan and set aside.
In the same skillet, add another 1 tablespoon of neutral oil. Add the diced carrot, minced garlic, grated ginger, and the white parts of the green onions. Stir-fry for about 2-3 minutes until the vegetables begin to soften.
Add the frozen peas and plant-based bacon, continuing to stir-fry for another 2 minutes until the peas are heated through.
Push the vegetables to one side of the pan and add the remaining tablespoon of oil to the empty side. Add the cooked jasmine rice to the skillet and gently break up any clumps with a spatula.
Drizzle the soy sauce and toasted sesame oil over the rice, and sprinkle with salt and black pepper. Stir everything together to combine thoroughly, allowing the rice to absorb the flavors evenly.
Add the sautéed tofu back into the pan, mixing it with the rice and vegetables. Stir-fry for an additional 3-5 minutes until everything is heated through and the flavors have melded together.
Taste and adjust seasoning with additional soy sauce if necessary.
Garnish with the reserved green parts of the onions before serving hot.
Nutrition Facts
Calories |
655 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.2 g | 37% | |
| Saturated Fat | 3.4 g | 17% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1123 mg | 49% | |
| Total Carbohydrate | 69.9 g | 25% | |
| Dietary Fiber | 6.7 g | 24% | |
| Total Sugars | 3.0 g | ||
| Protein | 26.9 g | 54% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 742 mg | 57% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 560 mg | 12% | |
*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.
