Vegetarian Fried Rice with Chicken and Vegetables
Elevate your weeknight dinners with this vibrant and satisfying Vegetarian Fried Rice with Tofu and Vegetables recipe! Packed with protein-rich cubes of golden-brown tofu, colorful veggies like red bell pepper, peas, and carrots, and fragrant jasmine rice, this dish is an explosion of flavor and texture. Seasoned with soy sauce, sesame oil, garlic, and ginger, and finished with fresh cilantro and a squeeze of lime, this one-pan wonder delivers the perfect balance of savory, aromatic, and zesty notes. Quick to prepare in under 40 minutes and customizable to suit your taste, this vegetarian fried rice is ideal for busy families or meal-prep enthusiasts seeking a nutritious, homemade alternative to takeout.
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Recipe Information
Ingredients
- 14 oz firm tofu
- 3 tablespoons vegetable oil
- 3 tablespoons soy sauce
- 1 tablespoon sesame oil
- 4 cups cooked jasmine rice
- 1 cup frozen peas and carrots mix
- 3 green onions, chopped
- 3 cloves garlic, minced
- 1 teaspoon ginger, minced
- 1 red bell pepper, diced
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 cup cilantro, chopped
- 1 lime, cut into wedges
Instructions
Drain the tofu and press it under a weight for about 15 minutes to remove excess water. Then, cut it into 1/2 inch cubes.
Heat 1 tablespoon of vegetable oil in a large nonstick skillet or wok over medium-high heat. Add the tofu cubes and cook until they are golden and crisp on all sides, about 10 minutes. Remove from the skillet and set aside.
In the same skillet, add the remaining 2 tablespoons of vegetable oil. Once hot, add the minced garlic and ginger, and sauté for about 1 minute until fragrant.
Add the diced red bell pepper and the frozen peas and carrots mix to the skillet. Cook for about 3-4 minutes until the vegetables begin to soften.
Add the cooked jasmine rice to the skillet, breaking up any clumps with a spatula. Stir to combine with the vegetables.
Pour the soy sauce and sesame oil over the rice and vegetables, stirring well to evenly distribute the sauce.
Return the cooked tofu to the skillet, stir to combine, and heat through for another 2 minutes.
Add the chopped green onions, salt, and black pepper. Stir well and adjust seasoning as needed.
Remove from heat and garnish with fresh cilantro. Serve with lime wedges on the side for an extra burst of flavor.
Nutrition Facts
Calories |
2141 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.7 g | 98% | |
| Saturated Fat | 10.8 g | 54% | |
| Polyunsaturated Fat | 31.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3195 mg | 139% | |
| Total Carbohydrate | 301.3 g | 110% | |
| Dietary Fiber | 31.6 g | 113% | |
| Total Sugars | 31.0 g | ||
| Protein | 84.2 g | 168% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1057 mg | 81% | |
| Iron | 17.8 mg | 99% | |
| Potassium | 2864 mg | 61% | |
*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.
