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Vegan Fried Rice

This Vegan Fried Rice is quick, easy, and extremely customizable. You'll never need to get takeout fried rice again!
5 from 2 votes
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Author: Eric Ames

Ingredients

Scrambled Tofu

  • 1/2 (14 oz) block firm or extra-firm tofu pressed
  • 1 teaspoon vegetable oil
  • salt and pepper to preference
  • 1/4 teaspoon turmeric (optional, for color)

Fried Rice

  • 3 tablespoons vegetable oil or vegan butter
  • 4 scallions thinly sliced white and green parts separated
  • 4-6 cloves garlic minced (about 1 tablespoon)
  • 3 cups cold leftover rice
  • 1 cup frozen mixed peas and carrots
  • 2 tablespoons soy sauce
  • sriracha or chili paste (optional, to preference)
  • black pepper to preference

Instructions

  • Heat a nonstick skillet over medium-high heat with oil. Crumble in the half block of pressed tofu and season with salt, pepper, and turmeric. Stir-fry for 3-5 minutes, until lightly browned. Set aside on a plate.
  • In the same pan, heat vegetable oil or vegan butter over medium-high heat.
  • Add in the sliced white parts of the scallions, along with the minced garlic. Stir-fry for 1-2 minutes.
  • Add in the cold leftover rice. (It is helpful to use your hands to separate the grains of rice before adding it, so it isn't sticking together.) Stir-fry the rice for 3-5 minutes, until it starts to take on some golden-brown color.
  • Add in the frozen veggies and the sliced green parts of the scallions and stir-fry for an additional 3-5 minutes, until the veggies are warmed through.
  • Add in the soy sauce and sriracha and stir to distribute.
  • Fold in the scrambled tofu and stir-fry for an additional 1-2 minutes to heat through. Taste and season with additional black pepper, salt, or sriracha to preference. Enjoy!
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