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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Ingredients
Rice:
- 3 cups cooked short grain white rice 1 cup uncooked
- 1 medium white or yellow onion
- 4 cloves garlic
- 2 teaspoons 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 teaspoons brown sugar
- 1-2 teaspoons toasted sesame oil
- 1 teaspoon chili garlic sauce
Tofu:
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
