Name: Vegan Fried Rice
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: Olive oil or vegan butter; 1 block firm or extra-firm tofu; 2 tablespoons nutritional yeast; 1/2 teaspoon salt; 1/2 teaspoon turmeric; 1 diced onion; 3 green onions (chopped); 1 cup diced carrots; 1 cup frozen peas; 4 cups cooked and chilled rice (white or brown); 3 tablespoons low sodium soy sauce (or tamari for gluten-free); 1 teaspoon toasted sesame oil

Ready in: 20 minutes

This Vegan Fried Rice is better than takeout and ready in just 20 minutes! It’s a fantastic way to use up leftover rice and the perfect choice for those busy weeknights when you want something quick but satisfying. Plus, no eggs!

Vegan Fried Rice is hearty enough to be a main dish, or it can serve as a great side for dishes like Orange Tofu, Kung Pao Tofu, or General Tso’s Tofu. You can even stretch it further by adding extra vegetables, some Marinated Tofu, or Vegan Chicken for an extra dose of protein.

What I love most about fried rice is how versatile and quick it is to make. Cook extra rice one night, and you’ll be all set to whip up this easy dish the next!

Ingredients

Olive oil – Or vegan butter for sautéing. You can also use water for an oil-free option.
Tofu – One block of firm or extra-firm tofu, used to create the scrambled “eggs.”
Nutritional yeast
Salt
Turmeric
Diced onion AND green onions – You can omit the chopped onion, but I like the extra flavor it brings.
Diced carrots – Or use a frozen pea and carrot mix.
Frozen peas
Cooked and chilled rice – White or brown rice work well, but white rice gives it a more traditional taste.
Low sodium soy sauce – Use less if using regular soy sauce. For a gluten-free option, use tamari.
Toasted sesame oil – This gives the fried rice an amazing depth of flavor. Just a teaspoon makes a big difference!

Step-by-Step Instructions

Prepare the tofu scramble: In a large pan, crumble in the tofu and cook it over medium heat for a few minutes until most of the water evaporates. Then, add the nutritional yeast, salt, and turmeric, and stir constantly, cooking for another 2-3 minutes. Transfer to a plate and set aside.
Cook the vegetables: In the same pan, add the diced onion, garlic, carrots, and peas, and sauté for about 3-4 minutes, until softened.
Add the rice: Next, add the cooked and chilled rice, green onions, and soy sauce. Fry for 3-4 minutes, stirring frequently to make sure everything is mixed well.
Combine everything: Stir in the tofu scramble until well incorporated. Remove from heat, then stir in the toasted sesame oil. Adjust the soy sauce to taste if needed. That’s it!

Frequently Asked Questions

Should I use white or brown rice?
White rice is preferred for a more traditional fried rice, but brown rice works just as well.

Does my rice need to be chilled first?
Chilled rice works best for fried rice. If you use warm rice, just make sure it’s not too wet – drier rice works better here.

Can I make this gluten-free?
Yes, just use tamari instead of soy sauce.

Can I add more vegetables?
Absolutely! Try adding chopped broccoli, cauliflower, sliced zucchini, bell peppers, or leafy greens like kale or spinach. Sauté them with the peas and carrots until softened.

Storing Leftovers & Freezing

Leftover fried rice will keep for 3-4 days in an airtight container in the fridge. To reheat, use either the stovetop or microwave. You can also freeze the fried rice – just let it thaw in the fridge overnight before reheating.

Serving Size

This recipe yields 4 large servings, but if serving as a side, it will likely serve 8-9 people.

Enjoy this simple and delicious Vegan Fried Rice – it’s so versatile and perfect for any occasion!