Vegan Fried Rice

Vegan fried rice served in a bowl and topped with sliced snow peas.

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Authentic fried rice is at your fingertips! Easy to make at home with just a few staple ingredients and a large saute pan. This veggie-filled rice may even be better than the one at your favorite restaurant. Its tantalizing flavor will tempt even the most die-hard take-out fans!

Prep Time15

Cook Time14

Total Time30

Course: dinner, Lunch or Dinner, Main Course

Cuisine: asian

Diet: Low Lactose, Vegan, Vegetarian

Servings: people

Calories: 356kcal

Author: Michelle Cehn

Equipment

Wok or Large Non-Stick Saute Pan with Lid

Ingredients

2 tablespoons vegetable oil divided
1 yellow onion diced
¼ block tofu hand crumbled
3 cloves garlic minced
1 package frozen mixed vegetables with peas, corn, and carrots
½ cup snow peas cut diagonally
½ cup shredded iceberg lettuce
3 cups cooked white rice leftover jasmine is the best!
4 tablespoons soy sauce or tamari if gluten-free
2 teaspoons toasted sesame oil
2 tablespoons brown sugar
½ teaspoon pepper white or black
1 teaspoon salt or more to taste
pinch red pepper flakes optional, use more if desired
scallions sliced, optional, for garnish

Instructions

Heat a nonstick saute pan or wok over medium high heat and add 1 tablespoon of oil. Once hot, add the diced onion, tofu (finely crumble it in by hand), and garlic, and saute until the tofu starts to brown. Allow tofu to sit in the pan undisturbed so it can brown (mixing too often will prevent browning).
Add in the second tablespoon of oil and frozen vegetables, snow peas, and iceberg lettuce. Stir fry over high heat for 2-3 minutes.
Scoop in the cooked rice and stir fry for another 2 minutes—or longer if you like the rice to have a “crispy” texture.
In a small bowl, add the soy sauce, toasted sesame oil, brown sugar, pepper, salt, and red pepper flakes. Whisk and pour over the rice and stir fry for several more minutes, until everything is incorporated and the rice starts to get a little browned.
Taste and add more salt if desired, and then garnish with sliced scallions.

Notes

No Cooked Rice on Hand? If you don’t have any precooked rice made ahead of time, make a batch and let cool while you prep the other ingredients.
Add-In Vegetable Suggestions: Asparagus, bell pepper, bok choy, broccoli, cabbage, cauliflower, celery, mushrooms, spinach, and zucchini.
To make this Gluten-Free: use Tamari instead of soy sauce.
How to Store Leftovers: Add any cooled remaining rice to an airtight container and store in the fridge for 3-4 days. You can also freeze any leftover tofu fried rice in a freezer-safe bag or container for up to 3 months.

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