Easy Vegan Fried Rice

For delicious but healthy comfort food that tastes like take-out, try this easy vegan fried rice! It’s naturally gluten free, freezer friendly, incredibly easy to make and features an incredibly simple tofu scramble to make it egg-free!

I don’t know about you, but I’m all about the freezer and pantry friendly recipes these days. Especially ones that are big on flavor, easy to make ready in under 30 minutes, which is exactly what this vegan fried rice is!

This simple recipe tastes like it came straight from a restaurant, but you can control everything that goes into it.

Plus, it can be frozen! While this recipe will keep in the fridge for about 5 days, it will be good in the freezer for about 2 months in a freezer safe bag or container.

Do your future self a favor and make a double batch and keep any extras in the freezer ASAP!

How to make this recipe

First things first, if your rice isn’t already cooked, do that now! You need 3 cups of cooked rice which is equal to 1 cup uncooked white rice. You are welcome to use frozen as well! If using frozen, use a bit more than 3 cups since it’ll shrink as it defrosts.

While that’s happening, there are two main steps to making this recipe. The first step is to make the simple tofu scramble, which takes all of five minutes. The second is to make the main rice/veggie dish!

To make the scramble: Remove the tofu from the package and drain out any excess liquid. Take half the block and cut into cubes. Add the tofu to a pan with the oil. Using the back of a fork, mash the tofu until it has a scrambled egg consistency, retaining some larger pieces. You can make it as mashed as you like, but in this recipe I think it works best with some texture.

Add the turmeric, salt and garlic powder to the tofu and stir together over low heat. Let cook, uncovered, for about 5 minutes to blend all of the flavors. 

To make the rice: Meanwhile, finely dice the onion and add to a pot with the oil. Saute for about 2-3 minutes or until it softens slightly and becomes very fragrant.

Add in the minced garlic and ginger and cook for an additional 2-3 minutes until the garlic browns very slightly.

Add in the peeled and chopped carrots and saute for about 5 minutes to let them soften. I like to chop the carrots pretty small.

Next, add in the corn and peas and let cook until defrosted (assuming you’re using frozen). I used peas and corn that were frozen separately, but you can also get bags of frozen carrots, peas and corn and use all of that together. If using that, you’ll need a total of 2 cups worth.

Whisk together the soy sauce, brown sugar, sesame oil and chili garlic sauce. If you don’t have the chili garlic sauce, feel free to omit or you can sub for oyster sauce if you have that instead. Add the sauce and rice to the pot of veggies and mix well to combine. 

Carefully fold in the tofu, trying not to let it smush into everything else since it’s a bit delicate! Let everything simmer and lightly fry to absorb all of the flavors for about 5 minutes. The longer it sits, the more flavorful it gets! Top with chopped scallions and sesame seeds. 

Serving Suggestions

Thanks to the tofu and veggies in this recipe, this is a main dish all on it’s own! The tofu adds a lot of protein so it’s a perfect dinner or lunch recipe.

However, if you want something more, you can serve it with my sesame cauliflower, orange cauliflower, teriyaki salmon or some extra steamed veggies on the side.

Does it keep?

Once prepared, this vegan fried rice will keep in the fridge for 3-5 days in an air tight container. It’s totally freezer friendly too, so just allow it to cool, then transfer to a freezer safe bag or container and it’ll keep for up to 3 months.

Variations & tips

This recipe calls for 4 tbsp (1/4 cup) of gluten free soy sauce (also known as tamari) or regular soy sauce. I always use low sodium soy sauce in my recipes because things can get quite salty really quickly if you’re not careful! I usually add a bit more than 4 tbsp because I love the umami flavor it brings, but start with 4 tbsp and add more to fit your preferences.

Feel free to add any additional veggies of your choice! I kept it pretty classic (minus the corn), but you can add in some broccoli, bell peppers, or even pineapple!

While there isn’t one type of rice that is best for fried rice, I personally prefer short grain white rice. You can use brown rice as well, but I think short grain is preferable to long grain for this recipe.

Try these next!

• Vegetable Lo Mein
• Baked Orange Cauliflower
• Sesame Cauliflower

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5 from 2 votes

Vegan Fried Rice

by: claire cary

For delicious comfort food that tastes like take-out, try this easy vegan fried rice! It’s naturally gluten free, freezer friendly, incredibly easy to make and features an incredibly simple tofu scramble.

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Prep: 5 mins

Cook: 15 mins

Total: 20 mins

4

1x2x3x

Ingredients

Rice:

• ▢ 3 cups cooked short grain white rice 1 cup uncooked
• ▢ 1 medium white or yellow onion
• ▢ 4 cloves garlic
• ▢ 2 tsp fresh minced ginger
• ▢ 2 medium/large carrots peeled and chopped
• ▢ 1 cup peas
• ▢ ½ cup corn
• ▢ 4 tbsp low sodium tamari or soy sauce or more to taste
• ▢ 2 tsp brown sugar
• ▢ 1-2 tsp toasted sesame oil
• ▢ 1 tsp chili garlic sauce

Tofu:

• ▢ ½ block extra firm tofu
• ▢ ¼ tsp ground turmeric
• ▢ ½ tsp salt
• ▢ ¼ tsp garlic powder
• ▢ 2 tsp olive oil

US Customary – Metric

Instructions

• First things first, if your rice isn’t already cooked, do that now! You need 3 cups of cooked rice which is equal to 1 cup uncooked white rice.
• Remove the tofu from the package and drain out any excess liquid. Take half the block and cut into cubes. Add to a pan with the oil. Using the back of a fork, mash the tofu until it has a scrambled egg consistency, retaining some larger pieces.
• Add the turmeric, salt and garlic powder and stir together over low heat. Let cook, uncovered, for about 5 minutes to blend all of the flavors. 
• Meanwhile, finely dice the onion and add to a pot with the oil. Saute for about 2-3 minutes or until it softens slightly. 
• Add in the minced garlic and ginger and cook for an additional 2-3 minutes. 
• Add in the peeled and chopped carrots and saute for about 5 minutes to let them soften.
• Next, add in the corn and peas and let cook until defrosted (assuming you’re using frozen). 
• Whisk together the soy sauce, brown sugar, sesame oil and chili garlic sauce.
• Add the sauce and rice to the pot of veggies and mix well to combine. 
• Carefully fold in the tofu and let simmer to lightly fry and absorb all of the flavors for about 5 minutes. The longer it sits, the more flavorful it gets! After about 5 minutes, taste and add any additional sauces or seasonings as desired.
• Top with chopped scallions and sesame seeds. 

Notes

This recipe calls for 4 tbsp (1/4 cup) of gluten free soy sauce (also known as tamari) or regular soy sauce. I always use low sodium soy sauce in my recipes because things can get quite salty really quickly if you’re not careful! I usually add a bit more than 4 tbsp because I love the umami flavor it brings, but start with 4 tbsp and add more to fit your preferences.

You can really use any type of rice for this recipe, but my preference is short grain white rice, but brown works too!

Serving: 1bowl / Calories: 365kcal / Carbohydrates: 56g / Protein: 12.9g / Fat: 7.2g / Fiber: 4.7g / Sugar: 6.5g

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