Flavorful Vegan Fried Rice

Some nights, I just don’t feel like spending a ton of time in the kitchen. That’s when fried rice becomes my go-to dinner solution. But since my family started eating more plant-based meals, I needed to come up with a version that didn’t rely on eggs or meat. After some trial and error in the kitchen, I landed on this vegan fried rice recipe that’s become a regular in our dinner rotation.

What I love most about this recipe is how quickly it comes together, especially if you’ve got leftover rice in the fridge. I usually make extra rice earlier in the week just so I can throw this together on busy evenings. Plus, it’s a great way to use up whatever veggies are hanging out in the crisper drawer. No waste, no fuss, just good food that everyone at the table enjoys.

What Kind of Rice Should I Use?

Brown rice is the star of this vegan fried rice, and you’ve got some flexibility when it comes to choosing your grain. Long-grain brown rice will give you a lighter, fluffier texture with grains that stay separate, while short-grain brown rice creates a slightly stickier finished dish. Day-old rice actually works better than freshly cooked rice for this recipe, as the grains have had time to dry out a bit, which prevents your fried rice from becoming mushy. If you’re cooking rice specifically for this recipe, try spreading it on a baking sheet and letting it cool completely in the fridge for at least an hour before using – this will help achieve that perfect fried rice texture.

Options for Substitutions

This vegan fried rice recipe is super adaptable – here’s how you can switch things up:

• Extra-firm tofu: Not a tofu fan? Try using tempeh, seitan, or even chickpeas as your protein source. Just make sure to press tempeh or drain and rinse chickpeas well before using.
• Brown rice: While brown rice adds a nice nutty flavor, you can use white rice, quinoa, or cauliflower rice. If using cauliflower rice, reduce cooking time and drain excess moisture before frying.
• Tamari/soy sauce: For gluten-free options, stick with tamari or coconut aminos. Regular soy sauce works great if you don’t need it to be gluten-free.
• Peanut butter: Any nut or seed butter works here – try almond butter, sunflower seed butter, or cashew butter. Just remember the flavor will change slightly.
• Brown sugar/maple syrup: Feel free to use any sweetener you have – agave nectar, date syrup, or coconut sugar all work well. Start with less and adjust to taste.
• Vegetables: The great thing about fried rice is that you can swap or add any veggies you like – try corn, bell peppers, mushrooms, or broccoli. Just cut them into similar-sized pieces for even cooking.

Watch Out for These Mistakes While Cooking

The biggest challenge when making vegan fried rice is using freshly cooked rice, which can turn your dish into a mushy disappointment – always use day-old rice that’s been chilled in the fridge, as it helps maintain the perfect grain separation and texture. Another common mistake is overcrowding your pan with too many ingredients at once; instead, cook your tofu and vegetables in batches to ensure each component gets properly browned and crispy. To prevent your tofu from becoming rubbery, make sure to press it thoroughly for at least 30 minutes before cooking, and cut it into small, uniform cubes for even cooking. For the best flavor development, let your pan get really hot before adding ingredients, and resist the urge to stir constantly – allowing the rice to sit untouched for short periods helps create those desirable crispy bits at the bottom.

What to Serve With Vegan Fried Rice?

This vegan fried rice works great as a main dish, but you can make it even better with some tasty sides! A simple cucumber salad with rice vinegar dressing adds a cool, crisp contrast to the warm rice. I love serving it with some steamed or roasted broccoli on the side – they’re perfect for soaking up any extra sauce from the rice. For extra protein and flavor, you might want to add some pan-fried veggie dumplings or spring rolls, which are always crowd-pleasers. If you’re feeling like some heat, a small bowl of kimchi on the side adds a nice kick and helps with digestion too!

Storage Instructions

Keep Fresh: This vegan fried rice makes great leftovers! Pop it in an airtight container and keep it in the fridge for up to 4 days. The flavors actually get better as they mingle together, making it perfect for meal prep or quick weekday lunches.

Freeze: Want to save some for later? Let the fried rice cool completely, then pack it in freezer-safe containers or bags. It’ll stay good in the freezer for up to 3 months. I like to portion it out before freezing so I can grab just what I need.

Reheat: To bring your fried rice back to life, warm it in a pan over medium heat with a splash of water to prevent sticking. Give it a few stirs while heating. If you’re in a hurry, the microwave works too – just heat in 30-second intervals, stirring between each, until it’s heated through.

Preparation Time	15-20 minutes
Cooking Time	40-50 minutes
Total Time	55-70 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 600-700
• Protein: 30-35 g
• Fat: 20-30 g
• Carbohydrates: 80-90 g

Ingredients

• 1 cup extra-firm tofu (about 8 ounces)
• 1 cup thoroughly rinsed brown rice (either long or short grain)
• 4 minced garlic cloves
• 1 cup diced green onions
• 1/2 cup green peas
• 1/2 cup finely chopped carrots
• 3 tablespoons tamari or soy sauce (add more for veggies or to taste)
• 1 tablespoon peanut butter
• 2 to 3 tablespoons of organic brown sugar, muscovado sugar, or pure maple syrup
• 1 clove garlic, minced
• 1 to 2 teaspoons chili garlic sauce (adjust for desired spiciness)
• 1 teaspoon toasted sesame oil (optional, can substitute with peanut or avocado oil)

Step 1: Prepare Tofu and Preheat Oven

Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper or lightly grease it with non-stick spray.

In the meantime, wrap tofu in a clean, absorbent towel and place something heavy on top, such as a cast iron skillet, to press out the excess liquid.

Step 2: Bake the Tofu

Once the oven has preheated, dice the tofu into 1/4-inch cubes and arrange them on the prepared baking sheet.

Bake the tofu for 26-30 minutes, aiming for golden brown edges and a firm texture.

For softer tofu, remove it from the oven at the 26-28 minute mark.

If you prefer crispy tofu, let it bake the full 30 minutes.

Set the baked tofu aside.

Step 3: Cook the Rice

While the tofu is baking, cook your rice by bringing 12 cups of water to a boil in a large pot.

Add the rinsed rice once the water is boiling, stir, and let it boil uncovered on high heat for 30 minutes.

After that, strain the rice for 10 seconds and return it to the pot.

Cover with a lid and let it steam, off the heat, for 10 minutes.

Step 4: Prepare the Sauce

While the rice and tofu are cooking, prepare the sauce by combining all ingredients in a medium-sized mixing bowl and whisking them together.

Taste and adjust the flavor as needed, adding more tamari or soy sauce for saltiness, peanut butter for creaminess, brown sugar for sweetness, or chili garlic sauce for heat.

Step 5: Marinate and Cook the Tofu

Once the tofu is done baking, add it directly to the sauce and allow it to marinate for 5 minutes, stirring occasionally.

Heat a large metal or cast iron skillet over medium heat.

Once hot, use a slotted spoon to transfer the tofu into the pan, leaving most of the sauce in the bowl.

Cook the tofu for 3-4 minutes, stirring occasionally, until it reaches a deep golden brown on all sides.

Lower the heat if it’s browning too quickly.

Remove from the pan and set aside.

Step 6: Sauté Vegetables and Combine Everything

In the still-hot pan, add garlic, green onions, peas, and carrots.

Sauté for 3-4 minutes, stirring occasionally, and season with 1 tablespoon (15 ml) of tamari or soy sauce.

Add the cooked rice, tofu, and the remaining sauce to the pan and stir.

Cook everything over medium-high heat for 3-4 minutes, stirring frequently to combine.

Step 7: Serve and Enjoy

Serve the dish immediately, garnished with extra chili garlic sauce or sriracha for added heat, if desired.

Crushed salted, roasted peanuts or cashews make a lovely garnish.

Leftovers can be stored in the refrigerator for 3-4 days.

For best results, reheat in a skillet over medium heat or in the microwave.