Vegan Fried Rice

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This Vegan Fried Rice recipe is the perfect weeknight meal! It is packed with flavor and vegetables and is ready in 20 minutes. And it only requires 10 simple ingredients to make.

Prep Time10

Cook Time10

Total Time20

Course: Dinner, Main Course

Cuisine: Asian

Diet: Gluten Free, Vegan, Vegetarian

Servings: Servings

Calories: 391kcal

Author: Megan Calipari

Cost: $3

Equipment

1 10-12 Inch Stainless Steel Skillet
1 Wooden Spoon
1 Chefs Knife
1 Cutting Board

Ingredients

2 Tbsp Canola Oil, divided
1 Small Onion, finely chopped
1 Medium Carrot, peeled and finely chopped
3 Medium Cloves of Garlic, minced
½ Cup Frozen Peas
¾ Cup Tofu, crumbled see note
3 Cups Cold, Day-Old Cooked White Rice see note
3-4 tablespoon Lower Sodium Soy Sauce
2 teaspoon Rice Vinegar
1 Medium Scallion, thinly sliced
Salt and Black Pepper to Taste

Instructions

Heat one tablespoon of canola oil in a large, stainless steel skillet over medium-high heat. Add chopped onion, carrot, and garlic and cook, stirring frequently until the vegetables begin to soften, about 3-5 minutes.
1 Small Onion, finely chopped, 1 Medium Carrot, peeled and finely chopped, 3 Medium Cloves of Garlic, minced
Add the peas and stir to combine, then use a wooden spoon to push the vegetables to the perimeter of the pan to leave a space in the center. Add the remaining tablespoon of oil to the center of the pan, then add the crumbled tofu.
½ Cup Frozen Peas, ¾ Cup Tofu, crumbled
Season the tofu with a small pinch of salt and plenty of black pepper and cook the tofu, stirring occasionally, until the tofu is hot and beginning to brown, about 2 minutes.
Salt and Black Pepper to Taste
Add the cold cooked rice to the pan and stir to combine it with the tofu and vegetables. You will probably need to break up clumps of rice with your spoon. Then, add 3 tablespoons of soy sauce and the rice vinegar. Stir to distribute using your pan to scrape up any bits that have stuck to the bottom of the pan.
3 Cups Cold, Day-Old Cooked White Rice, 3-4 tablespoon Lower Sodium Soy Sauce, 2 teaspoon Rice Vinegar
Continue cooking until the mixture is hot, about 1 minute longer, then remove from the heat and taste to see if you need the remaining tablespoon of soy sauce. Then, top with sliced scallions and serve.
1 Medium Scallion, thinly sliced

Notes

Use about ¼ of a block of tofu for this recipe. You don't need to press it, just drain the water and use your hands to crumble it like you would for tofu scramble.

It is important to use cold, day-old rice for this recipe. Chilling rice allows the starch to gelatinize, which allows the rice to actually fry. If you use freshly cooked rice, it will become mushy!

This recipe moves really fast, so I highly recommend prepping and measuring all of your ingredients before beginning the recipe.

Nutrition