This Vegan Fried Rice with vegetables and crispy tofu is a super easy all-in-one recipe that you can make in just 20 minutes or less! It’s eggless, gluten free and can be customized by using your preferred veggies and plant-based proteins.
Skip the take-out and make your own scrumptious vegan Fried Rice at home! This scrummy dish is made of fluffy rice tossed with crispy tofu and a sundry of yummy veggies flavored with Thai red curry paste and tamari for savory and umami taste! It’s super easy to make and always perfect if you want a quick meal on your table!
Fuss-free and flavorful Vegan Fried Rice
If you are the type of person that is always on the lookout for fuss-free dishes that instantly satisfy, then this recipe is something you need to keep on hand! Though I love cooking all sorts of dishes, there are still days when I need a break from all the nitty-gritty of certain recipes and just want to make something simple, yet totally satisfying. That is why I am sharing this easy vegan Fried Rice recipe today!
Classic fried rice uses eggs and sometimes butter and fish or meat cuts in them. However, this vegan version is an hunger-busting recipe that contains all the necessary elements for a complete meal in one! Using crispy tofu cubes as the main protein of the dish tossed with a selection of nutritious veggies. Topped with toasted cashew nuts, fresh herbs, sesame seeds, and scallions for more texture and flavors. You can enjoy it on its own, or serve it as a side dish with some Vegan Gyoza, Sichuan Spicy Wontons, or Crispy Spring Rolls for lunch or dinner.
What is the best rice to use?
This recipe allows for any type of rice to be used, both white and whole grain brown rice. However, I recommend using long grain rice types like jasmine or basmati because they are fluffier and less sticky once cooked. This makes it easier for you to stir-fry them in the pan with the other ingredients.
I prefer to cook the rice ahead or use left-over rice so I can make the stir-fry in no time. You can also check out my Onigiri Recipe for detailed instructions on how to cook rice on the stovetop. Remember to always check on package instructions for the amount of water needed for the rice you will be using.
Other Vegetable Options for Fried Rice
I used carrots, red bell pepper, zucchini, sugar snap peas, green peas, and spinach for this recipe. They are a hobnob of brightly colored veggies with varying textures and taste that works so well together!
But do not let this recipe stop you from using your preferred vegetables. Use whatever leftover cuts are in your fridge, or some fresh ones that are ready for picking in your backyard garden!
In addition to the ones I used, try cabbage, bok choy, olives, asparagus, broccoli, mushrooms, and kale leaves. For more protein, feel free to add chickpeas, edamame, or other beans.
Flavor Amp up Ideas:
- For more sweetness, you can add some raisins, mango or pineapple bits.
- You can also make it spicy by sprinkling some red chili flakes or adding a dollop of sriracha.
- Instead of crispy tofu, you can also add vegan minced meat or another meat alternative you like. Or top your fried rice with scrambled tofu or vegan fried eggs!
How to make Vegan Fried Rice
As always, I recommend checking out these step-by-step instructions and the recipe video first. Then you can find the full recipe with exact measurements in the recipe card below!
Step 1: Prepare Rice and Tofu
For this recipe you can use leftover cooked rice or cook fresh rice and let it cool. To make the crispy top, start by wrapping the tofu in paper towels to remove any excess liquid. Then cut into cubes, marinate with turmeric and fry in a hot pan with some oil until golden-brown and crispy from all sides, about 5 minutes. Then set aside.
Step 2: Stir-fry the veggies
Once you’ve prepared the rice and tofu, you can continue with the recipe. First, sauté the onions in a large deep pan or wok until slightly browned. Then add the garlic and sauté for another minute, until fragrant. Next, add the curry paste and sauté for a few seconds to unfold the flavors. Now add the carrots, red bell pepper, zucchini, and snap peas and stir-fry for a few minutes, until the veggies are slightly browned on the edges.
Step 3: Add tofu and rice
Now add the crispy tofu, cooked rice, Tamari sauce, and coconut syrup and stir-fry for another few minutes. Lastly, stir in spinach and peas. Taste and adjust flavors, adding more Tamari sauce, curry paste, or other seasonings or chili if you want it spicier.
Step 4: Toast cashews and prepare toppings
Finally, roast the cashews in a pan for a few seconds, stirring often as they can burn quickly. Now you can serve your easy vegetable fried rice in bowls and garnish it with roasted cashews, scallions, sesame seeds, and fresh herbs or other toppings you like. Enjoy!
If you have leftovers or if you are to making this as part of your meal prep, place it in a tightly lidded container and stash it in the fridge for not more than 5 days. If you need to extend beyond that, place it in the freezer.
This Vegan Fried Rice Recipe is:
- Super quick and easy to make
- Highly customizable
- Super flavorful
- An all-in-one dish
- Perfect for meal prepping
- A great way to use up leftover veggies
- Better than take-out!
More quick and easy vegan one pot recipes to try
- Mexican One-Pot Taco Pasta
- Mushroom Pasta with Spinach
- Creamy Tomato Risotto
- Gnocchi Vegetable Stir-fry
- Gnocchi Bake with Vegan Mozzarella
- Red Lentil Dahl
- Kimchi Fried Rice
- Granny’s Lentil Stew
- Minestrone Soup
- Vegan Lasagna Soup
- Chili sin Carne
- Italian One-Pot Pasta
If you try this easy vegan vegetable fried rice recipe, feel free to leave me a comment and a star rating in the comment section below! And if you take a photo of your veggie dish and share it on Instagram, please tag me @biancazapatka and use the hashtag #biancazapatka because I love seeing your remakes! Enjoy! 🙂
Vegan Fried Rice with Veggies and TofuAuthor:
- 3 cups (600 g) cooked rice e.g. brown, jasmine or basmati rice, 1 cup dry weight
- 2-3 tbsp sesame oil or coconut or canola oil
- 7 oz (200 g) tofu diced
- 1 tsp turmeric
- 2 onions sliced
- 4 cloves garlic minced
- 2 tsp fresh ginger grated
- 3 tbsp tamari or soy sauce or more to taste
- 1 tbsp coconut syrup or other syrup or sugar
- 1 tbsp Thai red curry paste or to taste
- 2 carrots diced
- 1 red bell pepper diced
- 1 zucchini diced
- 3.5 oz (100 g) sugar snap peas roughly sliced
- 1 cup (130 g) peas thawed
- 1 cup baby spinach
- fresh herbs e.g. Thai Basil, coriander, parsley or mint
- sesame seeds
*Note: Be sure to check out the recipe video + step-by-step photos in the blog post above.
Prepare Rice and Tofu
- Use leftover cooked rice or cook fresh rice and let cool.
- Wrap the tofu in paper towels to remove any excess liquid. Then cut into cubes, marinate with turmeric and fry in a hot pan with some oil until golden-brown and crispy from all sides, about 5 minutes. Set aside.
Make the Stir-fry
- Heat some oil in a large deep pan or wok over medium-high heat. Add the onions and sauté for about 2-3 minutes until slightly browned. Then add the garlic and sauté for another minute, until fragrant. Next, add the curry paste and sauté for a few seconds to unfold the flavors.
- Now add the carrots, red bell pepper, zucchini, and snap peas and cook for around 3-5 minutes, until the veggies are slightly browned on the edges, stirring occasionally.
- Add the crispy tofu, cooked rice, tamari sauce, and coconut syrup and stir-fry for another few minutes. Lastly, stir in spinach and peas. Taste and adjust flavors, adding more tamari sauce, curry paste, or other seasonings or chili if you want it spicier.
- Finally, roast the cashews in a pan for a few seconds, stirring often as they can burn quickly.
- Serve your fried rice in bowls and garnish it with roasted cashews, scallions, sesame seeds, and fresh herbs or other toppings you like.
- Veggies: You can swap out and/or add any veggies you like (read suggestions in the blog post above).
- Protein: For additional protein, feel free to add chickpeas, edamame or other beans.
- Tofu: Instead of crispy tofu, you can also add vegan minced meat or another meat alternative you like. Or top your fried rice with scrambled tofu or vegan fried eggs!
- Rice: I prefer to cook the rice ahead so I can make the stir-fry in no time for a quick lunch or dinner. You can also check out my Onigiri recipe for detailed instructions on how to cook rice on the stovetop. Just be sure to adjust the amount of water, depending on the type of rice you use.
- Please read my blog post for further information on this recipe.
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