Vegetarian Fried Rice with Vegetables and Meat
Elevate your weeknight meals with this delightful Vegetarian Fried Rice with Vegetables and "Meat," a vibrant dish that combines the heartiness of extra-firm tofu with a colorful medley of fresh vegetables, all infused with bold Asian flavors. Featuring perfectly cooked jasmine rice, crispy golden tofu, and a savory blend of soy sauce and sesame oil, this recipe delivers a symphony of textures and tastes in just 35 minutes. Garlic, ginger, and scallions add aromatic depth, while green peas, carrots, and bell peppers bring natural sweetness and a burst of color to every bite. Ideal for vegetarian-friendly meal prep or a quick family dinner, this one-pan wonder is easy to make, visually appealing, and utterly satisfying. Serve up this nutritious fried rice as a stand-alone main or pair it with your favorite sides for an irresistible feast! Keywords: vegetarian fried rice, tofu fried rice recipe, quick weeknight meals, Asian-inspired vegetarian dish, healthy fried rice recipes.
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Recipe Information
Ingredients
- 4 cups cooked jasmine rice
- 14 ounces extra-firm tofu
- 3 tablespoons soy sauce
- 2 tablespoons sesame oil
- 2 tablespoons vegetable oil
- 3 cloves garlic
- 1 teaspoon ginger
- 1 large carrot
- 1 large bell pepper
- 1 cup green peas
- 3 stalks scallions
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Prepare the tofu by pressing it to remove excess water. Wrap the tofu block in a clean kitchen towel and place a heavy object on top. Let it sit for at least 15 minutes before cutting it into ½-inch cubes.
In a small bowl, combine the soy sauce and sesame oil. Set aside.
Heat 1 tablespoon of vegetable oil in a large non-stick pan over medium-high heat. Add the tofu cubes and cook until golden and crispy on all sides, about 6-8 minutes. Remove the tofu from the pan and set aside.
While the tofu is cooking, peel and mince the garlic cloves and ginger. Peel and dice the carrot, seed and dice the bell pepper, and chop the scallions into small pieces, separating the white and green parts.
Add the remaining tablespoon of vegetable oil to the same pan. Stir in the minced garlic, ginger, and the white parts of the scallions. Sauté for about 1 minute or until fragrant.
Add the diced carrot, bell pepper, and green peas to the pan. Stir-fry the vegetables for 3-4 minutes, or until the carrots become slightly tender.
Increase the heat to high and add the cooked rice to the pan. Use a spatula to break up any clumps and mix the rice evenly with the vegetables.
Pour the soy sauce and sesame oil mixture over the rice and stir well to combine.
Return the tofu to the pan, and add salt and black pepper. Toss everything together for another 2-3 minutes until heated through.
Garnish with the green parts of the scallions and serve immediately.
Nutrition Facts
Calories |
2295 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.2 g | 114% | |
| Saturated Fat | 13.2 g | 66% | |
| Polyunsaturated Fat | 29.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3036 mg | 132% | |
| Total Carbohydrate | 282.7 g | 103% | |
| Dietary Fiber | 27.7 g | 99% | |
| Total Sugars | 19.6 g | ||
| Protein | 98.6 g | 197% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2933 mg | 226% | |
| Iron | 16.4 mg | 91% | |
| Potassium | 2418 mg | 51% | |
*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.
