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Easy Vegan Fried Rice Recipe

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4.1 from 15 reviews

This Easy Vegan Fried Rice recipe is a delicious and satisfying plant-based twist on a classic favorite. Featuring crispy baked tofu, perfectly cooked brown rice, and vibrant vegetables, all tossed in a flavorful, creamy sauce made with tamari, peanut butter, and a hint of chili garlic for just the right amount of heat. It's a wholesome, protein-packed meal that's both gluten-free and cruelty-free, perfect for weeknight dinners or meal prep.

Ingredients

Tofu

  • 1 cup extra-firm tofu (about 8 ounces yields ~1 cup)

Rice

  • 1 cup long- or short-grain brown rice (rinsed thoroughly in a fine mesh strainer)

Vegetables

  • 4 cloves garlic (minced, divided)
  • 1 cup chopped green onion
  • 1/2 cup peas
  • 1/2 cup carrots (finely diced)

Sauce

  • 3 tablespoons tamari or soy sauce (plus extra for veggies and to taste)
  • 1 tablespoon peanut butter
  • 2-3 tablespoons organic brown sugar, muscovado sugar, or maple syrup
  • 1 clove garlic (minced)
  • 1-2 teaspoons chili garlic sauce (adjust to preferred spice level)
  • 1 teaspoon toasted sesame oil (optional, or substitute with peanut or avocado oil)

Instructions

  1. Preheat Oven and Prepare Tofu: Preheat your oven to 400 degrees F (204 C) and line a baking sheet with parchment paper or lightly grease it with non-stick spray. Wrap the tofu in a clean, absorbent towel and place a heavy object, like a cast iron skillet, on top to press out excess liquid.
  2. Bake the Tofu: Dice the pressed tofu into 1/4-inch cubes and arrange them evenly on the prepared baking sheet. Bake for 26-30 minutes until you see golden brown edges and the tofu feels firm to the touch. For crisper tofu, bake the full 30 minutes; for softer texture, remove around 26-28 minutes. Set aside once done.
  3. Cook the Rice: While the tofu bakes, bring 12 cups of water to a boil in a large pot. Add the rinsed brown rice and stir once. Boil uncovered on high heat for 30 minutes, then strain the rice for 10 seconds and return it to the pot off the heat. Cover with a lid and let it steam for 10 minutes to finish cooking.
  4. Make the Sauce: In a medium mixing bowl, whisk together tamari or soy sauce, peanut butter, brown sugar or alternative sweetener, minced garlic, chili garlic sauce, and toasted sesame oil if using. Taste and adjust the seasoning by adding more tamari for saltiness, peanut butter for creaminess, sugar for sweetness, or chili garlic sauce for heat.
  5. Marinate Tofu: Once tofu is baked, transfer it directly into the sauce and marinate for 5 minutes, stirring occasionally to coat evenly.
  6. Sear the Tofu: Heat a large metal or cast iron skillet over medium heat. Using a slotted spoon, scoop the tofu out of the sauce, leaving most of the sauce behind, and cook it in the skillet for 3-4 minutes, stirring occasionally, until all sides are deep golden brown. Adjust heat to prevent burning. Remove tofu from skillet and set aside.
  7. Sauté Vegetables: In the same hot skillet, add the minced garlic, chopped green onion, peas, and diced carrots. Sauté for 3-4 minutes, stirring occasionally, then season with 1 tablespoon tamari or soy sauce (adjust for batch size).
  8. Combine and Finish: Add the cooked rice, seared tofu, and the remaining sauce to the skillet. Stir thoroughly and cook over medium-high heat for 3-4 minutes, stirring frequently to allow flavors to meld and the rice to heat through.
  9. Serve: Serve the vegan fried rice immediately. Optionally, add extra chili garlic sauce or sriracha for heat, and garnish with crushed salted roasted peanuts or cashews. Leftovers can be refrigerated for 3-4 days and reheated in a skillet over medium heat or in the microwave.

Notes

  • Pressing the tofu is essential to achieve a firm, crispy texture when baked.
  • Brown rice takes longer to cook than white rice but adds fiber and nutrients; ensure to rinse thoroughly before cooking to remove excess starch.
  • You can adjust the spice level of the dish by varying the amount of chili garlic sauce.
  • For a nut-free option, omit the peanut butter and use a neutral oil in the sauce instead.
  • Use gluten-free tamari to keep the recipe gluten-free.
  • Leftovers store well in the refrigerator and can be reheated gently to maintain texture.

Find it online: https://simpleplatter.com/easy-vegan-fried-rice-recipe/