Vegan Fried Rice
This Vegan Fried Rice is quick, easy, and extremely customizable. You'll never need to get takeout fried rice again!
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Servings: 6
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Equipment
- nonstick skillet
Ingredients
Scrambled Tofu
- 6-8 ounces firm or extra-firm tofu about 1/2 block, drained and patted dry
- 2 teaspoons vegetable oil or vegan butter
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- salt and pepper to preference
- 1/4 teaspoon turmeric (optional, for color)
Fried Rice
- 3 tablespoons vegetable oil or vegan butter
- 2 teaspoons sambal chili paste more or less to taste
- black pepper to taste
- 4 scallions thinly sliced white and green parts separated
- 4-6 cloves garlic minced (about 1 heaping tablespoon)
- 3 cups cold leftover rice see notes for details
- 1 cup frozen mixed peas and carrots
- 2 tablespoons soy sauce
Instructions
Make the Tofu Scramble
- Pan-fry the tofu: Heat vegetable oil in a nonstick skillet over medium-high heat. When the oil shimmers, crumble in the half block of tofu. Season with onion powder, garlic powder, salt, pepper, and (optional) turmeric. Stir-fry for 3-5 minutes, until lightly browned. Set aside on a plate.
Prep
- This recipe moves fast once you start, so I recommend making sure all your ingredients are prepped and easy to access! I like to break up the cold rice with my hands ahead of time, so all the grains are nice and separate when they hit the pan.
Make the Fried Rice
- Stir-fry the aromatics: In the same pan as the tofu, heat vegetable oil or vegan butter over medium-high heat. Add in the sliced white parts of the scallions, along with chili paste (if using), and black pepper. Stir-fry for 2-3 minutes, or until the scallions start to look translucent. Then add in the minced garlic and stir fry for another minute. Reduce heat slightly if the garlic starts to brown.
- Add in the vegetables: Add in the frozen peas and carrots and stir-fry for another 1-2 minutes to warm through.
- Add in the rice: Add in the cold leftover rice. Stir-fry the rice for 4-6 minutes. It should start to take on some golden-brown color.
- Season: Add in the soy sauce and stir to distribute.
- Add in the tofu scramble: Fold in the scrambled tofu and the green parts of the scallions and stir-fry for an additional 2-3 minutes to heat everything through.
- Adjust seasoning: Taste and season with additional black pepper, salt, soy sauce, or chili paste to preference. Enjoy!
Notes
- Best variety of rice: Long-grain varieties of rice are ideal; they're firmer and less sticky. Jasmine rice is my go-to. Basmati also works if you don't mind its distinctive flavor in fried rice. Cold rice that is 1-2 days old will work best for frying.
- If you don't have leftover rice: You can make a fresh batch of rice earlier in the day, spread it out on a baking sheet or large plate, cover it, and pop it in the fridge for 1-2 hours to chill, or into the freezer for 20-30 minutes. It should be cold and firm enough that you can separate the grains with your hands.
- Less oil: You can reduce the oil/butter to 1 tablespoon if needed, but it won't have the same restaurant quality.
- Best oil: Peanut oil is my go-to for stir fries. It has a neutral yet buttery flavor and a high smoke point.
- Vegan butter: My favorites are the ones from Trader Joe's, Country Crock, Violife, or Miyoko's.
- Gluten-free: Use gluten-free soy sauce, tamari, or coconut aminos instead of regular soy sauce.
- Fresh vegetables: If you want to use fresh carrots, just stir-fry them at the beginning with the white parts of the scallions. Same goes for any other fresh veggies you may wish to add, such as sliced mushrooms, broccoli florets, zucchini, etc. Make sure everything is chopped small so it has a chance to cook and mix in with the rice nicely.
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