Vegan Fried Rice
This Vegan Fried Rice is better than take out and ready in 20 minutes! A great way to use up leftover rice and the perfect weeknight dinner when you barely have time to cook. No eggs!
Servings: 4 servings
Calories: 457kcal
Ingredients
Tofu scrambled eggs
- 1 tablespoon olive oil
- 1 block firm or extra-firm tofu (14-16 oz)
- 2 tablespoons nutritional yeast
- 1/2 teaspoon salt
- 1/4 teaspoon turmeric
Fried rice
- 2 tablespoons olive oil
- 1/2 medium sweet onion, diced small
- 4 cloves garlic, minced
- 2 large carrots, peeled and diced
- 3/4 cup frozen peas
- 4 cups cooked and chilled rice (white or brown are both fine)
- 2-3 green onions, sliced
- 3-4 tablespoons low sodium soy sauce (use tamari for gluten free)
- 1 teaspoon toasted sesame oil
Instructions
Make the tofu scrambled eggs
- Drain the block of tofu (no need to press it). In a large pan, heat the olive oil, then mash the block of tofu right in the pan or crumble it in using your fingers. Cook over medium-high heat, stirring frequently for 3-4 minutes until most of the water is gone.
- Add the nutritional yeast, salt and turmeric and stir constantly for 3-4 more minutes, then transfer the scrambled tofu to a plate and set aside while you make the rice.
Make the fried rice
- To the pan, add an additional 2 tablespoons olive oil and warm over medium-high heat. Sauté the onion, garlic, carrots and peas for about 5 minutes, stirring, until the vegetables have softened.
- Now add the cooked and chilled rice, green onions and soy sauce. Fry, stirring often, for about 3-4 minutes. Stir in the tofu scramble.
- Remove from heat and stir in the sesame oil. Add more soy sauce to taste, and serve immediately. Enjoy!
Notes
- To make the recipe even easier, purchase frozen pea and carrot mix.
- Instead of tofu scramble, use a bottle of Just Egg instead! Scramble as you would eggs, then continue with the recipe.
- Add veggies: Feel free to add more veggies, such as chopped broccoli, cauliflower, zucchini, bell peppers, kale or spinach. Cook them along with the peas and carrots, until softened.
- Extra protein: Serve with Marinated Tofu or Vegan Chicken (sliced or chopped).
- Add soy sauce to taste; if you are using regular soy sauce you may want to add less so it doesn't end up too salty. You can also have some at the table, so people can choose to add more if they want.
- Fried rice will keep in the refrigerator for about 4 days, and can be frozen.
Nutrition
Serving: 1of 4 servings | Calories: 457kcal | Carbohydrates: 61g | Protein: 18g | Fat: 16g | Saturated Fat: 2g | Sodium: 726mg | Potassium: 395mg | Fiber: 5g | Sugar: 6g | Vitamin A: 6222IU | Vitamin C: 16mg | Calcium: 172mg | Iron: 3mg