Easy Vegan Fried Rice: Flavorful, Fast, and Plant-Powered
A vibrant mix of crispy tofu and colorful veggies delivers bold flavors in minutes.
Easy Vegan Fried Rice
This easy vegan fried rice brings together bold flavors, crisp vegetables, and crispy baked tofu for a nutritious and satisfying meal. With just 10 core ingredients and under an hour needed from start to finish, this recipe is ideal for busy weeknights or meal prep. Whether enjoyed as a side dish or a main course, every bite delivers plant-based goodness, making it a new staple for your culinary routine.
Why You’ll Love This Vegan Fried Rice
- Quick & Easy: Only about 10 key ingredients and simple steps.
- Customizable: Swap in your favorite veggies or proteins.
- Protein-rich: Crispy tofu adds substance and staying power.
- Satisfying Flavors: A balanced sauce with savory, sweet, and spicy notes ties it all together.
- Perfect as Main or Side: Hearty enough for a meal, but works well as a side dish too.
Ingredients
Rice & Vegetables
- 1 cup extra-firm tofu (8 ounces, pressed and cubed for maximum crispiness)
- 1 cup dry brown rice (rinsed thoroughly; short or long grain both work)
- 4 cloves garlic, minced
- 1 cup green onion, chopped (white and green parts separated)
- 1/2 cup peas (fresh or frozen)
- 1/2 cup carrots, finely diced
Sauce
- 3 Tbsp tamari or soy sauce (plus more to taste)
- 1 Tbsp peanut butter (for richness and depth)
- 2–3 Tbsp brown sugar, muscovado, or maple syrup (for balancing salt and spice)
- 1 clove garlic, minced
- 1–2 tsp chili garlic sauce (adjust for spice level)
- 1 tsp toasted sesame oil (optional, or sub peanut/avocado oil)
How to Make Vegan Fried Rice
Prep the Tofu
Start by pressing the extra-firm tofu to remove excess moisture. Cube it into 1-inch pieces, toss lightly with oil and a pinch of salt (if using), then bake on a parchment-lined tray at 400°F (204°C) for 25–30 minutes, flipping halfway through. Bake until golden and crisp on the edges for the best texture.
Cook the Rice
Cook the brown rice using your preferred method—either via stovetop or in an Instant Pot. Let it cool completely for best stir-fry results; leftover rice works exceptionally well, as the grains are drier and fry up crispier.
Prepare the Sauce
Whisk together the tamari or soy sauce, peanut butter, brown sugar (or maple), minced garlic, chili garlic sauce, and sesame oil. The result should be a slightly thick, glossy sauce that tastes salty-sweet, nutty, and tangy.
Sauté the Vegetables
In a large skillet or wok over medium-high heat, sauté the minced garlic and white part of the green onion for 1–2 minutes until fragrant. Add the carrots and cook until just softened, then stir in the peas. Cook for another 2 minutes, retaining some crunch.
Combine and Finish
Add the cooked rice to the skillet, breaking up any clumps. Stir-fry for several minutes to heat through and slightly toast the grains. Add the baked tofu and pour half the sauce over, stirring continuously. Taste and adjust with remaining sauce or additional tamari as needed. Finish by stirring in the green part of the green onion.
Tips for Perfect Vegan Fried Rice
- Use day-old, chilled rice for the best texture—freshly cooked rice tends to clump and can become mushy.
- Get the pan hot before adding rice so you achieve a bit of caramelization and signature “wok hei.”
- Press tofu well so it bakes up firm and crispy after baking.
- Mix the sauce thoroughly so peanut butter or other nut butters are fully blended and not clumpy.
- Customize with your favorite add-ins: Mushrooms, corn, baby broccoli, bell peppers, or edamame all work beautifully.
Ingredient Substitutions
Don’t have a particular ingredient or looking for alternatives? Here are some easy swaps:
- Rice: Substitute with quinoa, cauliflower rice, or even cooked millet for a twist.
- Tamari: Use soy sauce or coconut aminos for a gluten-free option.
- Peanut Butter: Swap in almond butter or sunflower seed butter for nut allergies.
- Tofu: Try steamed/air-fried edamame, chickpeas, or tempeh for different protein sources.
- Vegetables: Use whatever’s on hand—zucchini, snap peas, or baby spinach are great additions.
What to Serve with Vegan Fried Rice
- Fresh Cucumber Salad: For a cooling side.
- Quick Pickled Veggies: Such as red onion or daikon to cut the richness.
- Steamed Edamame: For extra protein.
- Kimchi: Adds tangy, probiotic punch.
- Miso Soup: For a comforting, light starter.
Storage and Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in a hot skillet or microwave until warmed through, adding a splash of water or soy sauce if the rice has dried out.
- Freezing: Portion into freezer-safe bags for up to 1 month. Thaw overnight in the refrigerator before reheating.
What others are reading
Frequently Asked Questions (FAQs)
Q: Can I make this recipe gluten-free?
A: Yes! Use tamari or certified gluten-free soy sauce, and ensure other sauces or ingredients do not contain hidden gluten.
Q: Do I need to press the tofu?
A: Pressing is highly recommended, as it removes excess water for crispier, chewier tofu that stands up to stir-frying.
Q: Can I omit the tofu?
A: Absolutely. Substitute with steamed edamame, chickpeas, or more vegetables for texture and protein.
Q: Is it possible to use white rice instead of brown?
A: Yes. White rice works well, especially if left to cool and dry out a bit before using so it fries up without turning mushy.
Q: What’s the best way to add more flavor?
A: Don’t skimp on the sauce and feel free to add aromatics such as ginger or a drizzle of extra sesame oil at the end. For heat, increase the chili garlic sauce.
Nutrition Overview (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | Approx. 350 |
| Protein | ~13g |
| Fiber | 5–6g |
| Total Fat | 8–10g |
| Sugar | 8–10g (from sauce) |
Pro Tips & Variations
- Turmeric or Curry Powder: Add a pinch for golden color and earthy flavor.
- Fresh Herbs: Garnish with cilantro, basil, or mint for freshness.
- Spicy Variations: Sprinkle with red pepper flakes or stir in sriracha for more heat.
- Nutty Crunch: Top with roasted cashews, sesame seeds, or slivered almonds.
- For Extra Veggie Power: Stir-fry baby bok choy, mushrooms, zucchini, or kale with the rice.
Serving Suggestions
- Pack leftovers in meal prep containers for weekday lunches.
- Serve with vegan dumplings, spring rolls, or steamed vegetables for a complete meal.
- Pair with spicy peanut sauce or vegan sriracha mayo for added zing.
If you try this vegan fried rice, please share your thoughts! Leave a comment below, rate the recipe, or tag your photo with #minimalistbaker on Instagram. We love seeing your plant-based creations!
References
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