Make easy flavorful vegan fried rice in just 30 minutes. This protein-packed, veggie-forward dish is perfect for weeknight dinners!
This fried rice has become my new obsession. I've made it multiple times a week over the last few months. It is THAT good!
I'm calling this "weeknight" fried rice because it is truly a weeknight meal. You can have this recipe on the table in 30 minutes. Often I use frozen vegetables, like stir fry blends or even just frozen broccoli, and that cuts down the time even more!
Not only is this recipe quick and easy. It's also cheap and nutrient dense. Rice and tofu are both very inexpensive foods. And a bag of frozen veggies is only a couple dollars. Plus, this meal has carbs, protein, fiber, and micro-nutrients.
This dish is truly everything you want in a staple meal!
Jump to:
Why I love this Vegan Fried Rice
- Dietary needs - this fried rice is gluten-free, dairy-free, plant-based, oil-free, and sugar-free
- Seriously weeknight friendly - this dish has a few different components, but they all cook simultaneously and the dish comes together so quickly.
- High protein - this dish includes tofu, which is pretty high in protein
- Really versatile - pick your favorite veggies and your favorite protein to switch up the flavors
- Crowd pleaser - this fried rice is salty and delicious. The rice is soft yet crisp and the veggies add texture and flavor.
Ingredient Notes & Substitutions
- White Rice: you can also use 3 cups of leftover cooked rice
- Vegetables: broccoli, carrot, peas, spinach. Or choose your favorite veggies. A frozen stir fry blend is perfect in this dish too!
- Just Egg: I have been LOVING the Just Egg in this recipe - Just Egg truly mimics egg in a way that is great for fried rice. If you don't want to use Just Egg feel free to omit it or head to my tofu scramble recipe and add tofu egg instead!
- Super Firm Tofu: I like using super firm tofu because you don't need to press it and it is naturally much less squishy than even regular extra firm tofu. If you can't find super firm, feel free to use extra firm tofu. Or choose your favorite protein like tempeh, seitan chicken, or seitan beef.
- Soy Sauce, Tamari, or Liquid Aminos: I like using a gluten-free soy sauce in this recipe, for the most flavor
- Extra Virgin Olive Oil or Avocado Oil: I usually do not cook with oil, however, when making this recipe for others, I like to use oil to help crisp the tofu. Feel free to use a bit of oil if you like a more crispy tofu.
- Sesame Seeds: for garnish
How to make Vegan Fried Rice
Step 1. Cook the rice according to the package instructions.
Step 2. Meanwhile, heat a medium skillet over high heat. Add the tofu and 2-4 tablespoons of soy sauce*. Cook, stirring occasionally for 10-15 minutes, until well browned on all sides.
Step 3. While the tofu is cooking, in your largest skillet, heat the broccoli, carrots, and peas over medium high heat. Stir occasionally, and allow the veggies to release their natural liquids.
Step 4. When the vegetables are cooked and starting to brown, move the vegetables to one side of the pan and add the Just Egg to the other side. Allow the egg to cook several minutes before stirring, to create larger chunks of egg.
Step 5. When the egg is cooked and the rice is finished, transfer the cooked rice and tofu to pan with the vegetables. Add the spinach and remaining soy sauce and toss. Let cook a minute or two to brown, then toss, and let brown again. Repeat until your desired level of browning.
Step 6. Serve with a garnish of sesame seeds.
FAQ & Expert Tips
This recipe is just as great with frozen vegetables as it is with frozen. Plus, frozen veggies cut down on prep time!
If you have large pans, you can easily double or triple this recipe. Make a batch on the weekend for lunch all week!
Store leftovers in an airtight container for up to a week. This dish reheats well in the microwave, but you can also reheat in a pan to re-crisp the rice.
Recipe Prayer
Thank you God for this food. Allow it to nourish our bodies. Thank you for the people we share our food with. May You bless our relationships. Amen.
More Weeknight Meals
Tried this recipe?
Please leave a review in the comments section below and post on Instagram tagging me @elizabeths_table. You can also stay in touch with me on social media by following me on Instagram, Pinterest, and TikTok
📖 Recipe
Weeknight Vegan Fried Rice (Oil-Free Option)
Ingredients
- 1 Cup Dry White Rice
- 1 Large Head Broccoli or 2 cups frozen broccoli
- 1 Large Carrot grated
- 1 Cup Frozen Peas
- 2 Cups Fresh Spinach optional
- ½ Cup Just Egg optional *see recipe notes for alternatives
- 1 16 Ounce Block Super Firm Tofu cut into small cubes
- ½ Cup Soy Sauce, Tamari, or Liquid Aminos
- Extra Virgin Olive Oil or Avocado Oil for cooking, optional
- Sesame Seeds for garnish
Instructions
- Cook the rice according to the package instructions.
- Meanwhile, heat a medium skillet over high heat. Add the tofu and 2-4 tablespoons of soy sauce*. Cook, stirring occasionally for 10-15 minutes, until well browned on all sides.
- While the tofu is cooking, in your largest skillet, heat the broccoli, carrots, and peas over medium high heat. Stir occasionally, and allow the veggies to release their natural liquids.
- When the vegetables are cooked and starting to brown, move the vegetables to one side of the pan and add the Just Egg to the other side. Allow the egg to cook several minutes before stirring, to create larger chunks of egg.
- When the egg is cooked and the rice is finished, transfer the cooked rice and tofu to pan with the vegetables. Add the spinach and remaining soy sauce and toss. Let cook a minute or two to brown, then toss, and let brown again. Repeat until you achieve your desired level of browning.
- Serve with a garnish of sesame seeds.
Notes
Nutrition
Nutrition information is an estimate.
Comments
No Comments