Quick Vegan Fried Rice

If you ask me, vegan fried rice is a total game-changer.

This plant-based take on the classic Chinese dish makes a filling dinner that’s packed with veggies and flavor. Tender rice and crispy tofu mix with fresh vegetables and a simple soy-based sauce.

It’s stir-fried in a hot wok until the rice gets those nice crispy bits, and every grain is coated in that savory sauce. Green onions and sesame seeds add the perfect finishing touch to each bowl.

It’s a cozy meal that comes together in minutes, perfect for busy weeknight dinners.

What Kind of Tofu Should I Use?

Extra-firm tofu is definitely the way to go for fried rice, but there’s a little trick to getting it just right. You’ll want to press your tofu first – just wrap it in paper towels and put something heavy on top for about 15-20 minutes to remove excess moisture. Regular firm tofu can work in a pinch, but it tends to break apart more easily when stir-frying. If you’re shopping at an Asian grocery store, look for Chinese-style extra-firm tofu, which is often denser than the varieties found in regular supermarkets. Just avoid using silken or soft tofu for this recipe – they’re too delicate and will turn to mush when you try to fry them.

Options for Substitutions

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

• Extra-firm tofu: You can swap tofu with tempeh, seitan, or even chickpeas. If using chickpeas, just make sure to pat them dry before frying to get them nice and crispy.
• Brown rice: White rice works just fine here, or try cauliflower rice for a low-carb option. Just note that cauliflower rice needs less cooking time – about 5-7 minutes instead of the usual stir-fry time.
• Tamari/soy sauce: Coconut aminos make a great gluten-free substitute, though you might need a bit more since they’re less salty. Regular soy sauce works if you don’t need gluten-free.
• Peanut butter: Any nut or seed butter will work – try almond butter or sunflower seed butter for allergies. Each will bring its own flavor to the dish.
• Vegetables: The beauty of fried rice is that you can use whatever veggies you have! Try corn, bell peppers, broccoli, or mushrooms. Just cut them into similar-sized pieces for even cooking.
• Chili garlic sauce: Sriracha, sambal oelek, or even a pinch of red pepper flakes can work instead. Start with less and add more to taste.

Watch Out for These Mistakes While Cooking

The biggest mistake when making vegan fried rice is using freshly cooked rice – cold, day-old rice is essential because it’s less sticky and creates that perfect, separated grain texture you’re looking for. Another common error is overcrowding the pan with too many ingredients at once, which leads to steaming instead of frying – work in batches if needed and keep your heat high enough to get that nice crispy texture. To prevent your tofu from becoming mushy, make sure to press it well for at least 30 minutes before cooking, and pat it completely dry before adding it to the pan. For the best flavor development, try cooking your vegetables in order of hardness (carrots first, then peas, and green onions last), and don’t forget to let your tofu get golden brown before adding other ingredients – patience here really pays off with better texture and taste.

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! Try serving it with some crispy spring rolls or dumplings for that takeout-style experience at home. A side of steamed or roasted broccoli soaks up any extra sauce perfectly, while a simple cucumber salad adds a cool, fresh crunch to balance the warm rice. If you’re extra hungry, some pan-fried tofu or tempeh on the side adds more protein and makes the meal even more filling.

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 lunches during the week.

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. Just remember that frozen and thawed tofu might change texture a bit, but it’ll still taste great!

Reheat: To warm up your leftover fried rice, just pop it in a pan over medium heat with a splash of water or oil to prevent sticking. Give it a few stirs while it heats up. You can also microwave it in 30-second intervals, stirring between each one, until it’s heated through. Add a sprinkle of soy sauce if needed to wake up the flavors.

Preparation Time	15-20 minutes
Cooking Time	65-75 minutes
Total Time	80-95 minutes
Level of Difficulty	Medium

Estimated Nutrition

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

• Calories: 800-900
• Protein: 30-35 g
• Fat: 25-30 g
• Carbohydrates: 120-130 g

Ingredients

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

Step 1: Prepare and Bake the Tofu

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

While waiting for the oven to preheat, wrap the tofu in a clean, absorbent towel and press it under a heavy object, such as a cast iron skillet, to remove excess liquid.

Once the oven is ready, dice the tofu into 1/4-inch cubes and spread them evenly on the baking sheet.

Bake for 26-30 minutes until the tofu has golden brown edges and is firm to the touch.

Remove from the oven once they reach your desired crispiness and set aside.

Step 2: Cook the Rice

While the tofu bakes, begin cooking the rice by bringing 12 cups of water to a boil in a large pot.

Add the rinsed rice to the boiling water and stir.

Boil uncovered on high heat for 30 minutes.

Then, strain the rice briefly for 10 seconds and return it to the pot, which should now be off the heat.

Cover the pot with a lid and let the rice steam for 10 minutes to finish cooking.

Step 3: Prepare the Sauce

As the rice and tofu cook, prepare your sauce.

In a medium-sized mixing bowl, combine all the sauce ingredients and whisk them well.

Taste the sauce and adjust the flavors to your preference by adding more tamari or soy sauce for saltiness, peanut butter for creaminess, brown sugar for sweetness, or chili garlic sauce for added heat.

Step 4: Marinate and Cook the Tofu

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

Next, heat a large metal or cast iron skillet over medium heat.

Using a slotted spoon, transfer the tofu to the pan, leaving most of the sauce behind in the bowl.

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

If it begins to brown too quickly, reduce the heat.

Remove the tofu from the pan and set aside.

Step 5: Sauté Vegetables and Combine Ingredients

In the still-hot skillet, add garlic, green onion, peas, and carrots.

Sauté them for about 3-4 minutes, stirring occasionally.

Enhance the flavor by seasoning with 1 tablespoon (15 ml) of tamari or soy sauce.

Then, add the cooked rice, tofu, and remaining sauce to the pan.

Stir well, cooking over medium-high heat for another 3-4 minutes, ensuring everything is evenly combined and heated through.

Step 6: Serve and Enjoy

Serve the dish immediately, optionally garnishing with extra chili garlic sauce or sriracha for added heat.

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

Store leftovers in the refrigerator for 3-4 days, although the dish is best enjoyed fresh.

Reheat in a skillet over medium heat or in the microwave before serving again.