Weeknight Vegan Fried Rice (Oil-Free Option)

Weeknight Vegan Fried Rice (Oil-Free Option)

Make easy flavorful vegan fried rice in just 30 minutes. This protein-packed, veggie-forward dish is perfect for weeknight dinners!

Course Main Course

Cuisine American

Prep Time 5

Cook Time 25

Total Time 30

Servings

Calories 485

Author Elizabeth

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

*If I use oil in this recipe, I use it to help get the tofu crispy. It is NOT necessary though - the photographs in this post are of the oil-free version.

Nutrition