If you have leftover brown rice, this sweet and savory vegan fried rice is super quick and easy to prepare. Loaded with fresh veggies and scrambled tofu, Golden Fried Rice will fill you up and it makes for some of the best leftovers. The golden hue comes from turmeric!

looking down at a bowl of golden fried rice

Fried rice gets a plant-based makeover in this mouthwatering recipe! I personally guarantee that this recipe will taste better than any non-vegan fried rice you’ve had in the past. This Golden Fried Rice is chock full of flavor, protein AND vegetables!

very close up of golden fried rice

It’s also super affordable and a great example of how well you can eat, even on a budget!

Golden Fried Rice- Vegan fried rice with scrambled tofu and lots of fresh veggies!

I think you are going to LOVE this vegan fried rice! It’s:

Savory with a touch of sweet

Chock full of vegetables

Super satisfying

Fiber & Protein rich

Beautiful, natural hue from turmeric


Quick & Easy, especially if you have leftover brown rice on hand!

side shot of golden fried rice

If you make this recipe, let me know how it goes! Rate it, leave a comment and tag a photo @noracooksvegan on Instagram. Enjoy!

See how to make in it this video below!

side shot of golden fried rice
4.80 stars (10 ratings)

Golden Fried Rice with Scrambled Tofu

This Golden Fried Rice includes scrambled tofu, plenty of veggies and gets it's golden hue from turmeric!
Prep: 10 minutes
Cook: 30 minutes
Total: 40 minutes
Servings: 6 people


Scrambled Tofu:

  • 2 tablespoons water
  • 14-16 oz firm tofu
  • 1 teaspoon turmeric
  • 2 tablespoons nutritional yeast
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt

The sauce:

  • 1/3 cup soy sauce
  • 4-6 tablespoons pure maple syrup
  • 2 cloves garlic, pressed or minced
  • 3 teaspoons chili garlic sauce
  • 2 teaspoons sesame oil (may omit for oil-free)

The rest:

  • 3 cups cooked brown rice
  • 1 1/2 cups green onions, chopped (about 1 bunch)
  • 1 cup frozen peas, thawed
  • 1 cup carrots, peeled and diced
  • 1 1/2 cups broccoli, chopped small


Make the Scrambled Tofu:

  • Heat the water in a large pan and crumble the tofu into the pan.
  • Cook over medium heat, stirring frequently, until most of the water is absorbed and it starts to brown slightly, about 10 minutes. 
  • Add the seasonings and cook for 3 more minutes. Remove from heat and set aside.

Make the sauce:

  • In a small bowl, whisk together all sauce ingredients. Set aside.

For the Fried Rice:

  • In a large wok or saute pan, add the carrots, broccoli and 1/2 cup water. Cook over medium-high heat for 5 minutes, until softened. 
  • Now add the rice, green onions, peas, scrambled tofu and sauce. Stirring frequently, cook over medium heat for 5-10 more minutes, until warmed through.
  • Serve immediately. This also makes great leftovers.


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Serving: 1serving | Calories: 273kcal | Carbohydrates: 45g | Protein: 13g | Fat: 6g | Saturated Fat: 1g | Sodium: 787mg | Potassium: 447mg | Fiber: 6g | Sugar: 11g | Vitamin A: 6171IU | Vitamin C: 29mg | Calcium: 153mg | Iron: 3mg
Course: Main Course
Cuisine: Chinese, Japanese
Author: Nora Taylor
Did you make this recipe?Mention @nora_cooks_vegan_ or tag #noracooks!

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  1. Another great recipe from Nora! This is one is delicious and is also very versatile. I loved the hot and sweet and garlicky flavors. I made it according to the recipe this time, but I will likely use it in the future to use up veggies I have hanging around in my fridge and freezer. This will be a fun recipe to have in my collection. Thanks!

    1. You bet, Lisa! I’m glad you enjoyed the recipe! I love it as well! I’m thrilled it is going onto your meal rotation! Thanks for sharing your wonderful review and feedback!

  2. I just made this for the first time! Wow, it is so delicious.
    My 16 yr old son loves to eat with his chopsticks but he went and got a fork so he could eat it faster because he loved it so much! 
    Thank you for yet another recipe my vegan family loves!!!

      1. It worked! I only had silken tofu on hand, so after draining it I cooked off the liquid before adding the spices. Also, the sauce is delish! I used only 3 Tbs. of the maple syrup. This recipe is a winner, thank you!

  3. Another perfect recipe. Delicious and quick. It completed my week of Nora cooks recipes. (Vegan roasted ham, green curry, chicken rice and broccoli with cheese, and now this)

  4. This is delicious! I have always wanted to transition to vegan.  My daughter recommended this site. She said there wasnt a bad recipe! So far shes right!  The sauce is incredible ?

  5. Delicious! I didn’t have broccoli so I used zucchini but the taste is wonderful!
    Thank you for all these amazing recipes!

  6. Delicious! I thought it was a little sweet w/ 4 tbs of maple syrup.  I will definitely make this again.  Also, going to try mixing in tofu last since it turned mushy mixing everything together.  Thanks Nora! 

  7. This fried rice was amazing! I have already made it twice since I discovered it. It is definitely on my list to make again! Thank you for a wonderful recipe!

  8. This turned out delicious! We felt like it was missing something, so added about a tsp of ground ginger and a dash of pepper. It was perfect…Kids liked it too! It’s definitely going on our “make again” list. Thanks for another great recipe!

  9. Another winner Nora! I made all three cups of rice against my gut feeling that it was going to be just too much and me and my husband were going to be eating leftovers for the rest of the week. Boy was I wrong! Those kids ate like I have not feed them in I don’t know how long. Yeah I got leftovers for work the next day, like 2 ounces of rice!!!! That I was not going to let go to waste! Yummmm!

  10. Hi Nora,
    I’ve just started cooking without oil. Do you use non-stick pans? All my pans are either stainless steel or cast iron, pretty much impossible to cook fried rice without it sticking. Which pans do you like for this purpose?

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