A super easy and flavorful vegan fried rice with stir-fried vegetables, edamame, and tofu makes an excellent weeknight meal ready in 30 minutes!
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The classic take-out dish just got a healthy makeover! Fried rice is one of those comforting and flavorful dishes that we always order when we get take-out Chinese. My kids love it, my husband loves it, but I don’t love it! Why? It’s because of all the MSG and high amounts of sodium, oil, and eggs.
But I’ve given the standard fried rice a makeover using vegan ingredients. And, let me tell you. It’s everything you want from the take-out dish without any of the stuff you don’t.
Made with brown rice for added fiber and using stir-fried frozen vegetables, edamame, and crispy tofu, this recipe is loaded with veggies and protein.
If you want that egg flavor, add a bit of scrambled Just Egg! It’s all tossed together in the frying pan with a simple sauce. My family loves this version even more than take-out now!
💗 Why You’ll Love Vegan Fried Rice
- Quick and Easy Recipe
- Healthier than Take-Out
- Lots of Veggies
- Plenty of Protein
- A One Dish Meal
- Super Flavorful
🥣 Ingredients and Notes
Extra-Firm Tofu: Press the tofu and drain excess water before cutting the tofu into cubes.
Brown Rice: Prep the brown rice to be ready to go.
Sesame Oil: Used to saute the tofu, rice, and vegetables.
Just Egg: Provides an eggy element to the rice.
Frozen Stir-Fried Vegetables: Save time chopping vegetables by buying a bunch of veggies and getting a package of stir-fried veggies.
Edamame: Use shelled edamame seeds. I buy them in the frozen section with the vegetables.
Soy Sauce: For a gluten-free option, use tamari or coconut aminos.
Rice Vinegar: Brings a balance of acidity to the sauce.
Coconut Sugar: Balances the sweetness and acidity of the soy sauce and rice vinegar.
📖 Variations and Substitutions
White Rice: If you prefer, you can use white rice or even quinoa for added protein.
Fresh Vegetables: Swap out the frozen stir-fry mix for your favorite vegetables. I suggest using mushrooms, snap peas, bell peppers, carrots, broccoli, and baby corn.
Spicy Sauce: Make your sauce spicy by adding a few teaspoons of sriracha.
Gluten-Free: Swap soy sauce for tamari or coconut aminos.
Soy-Free: Leave out the tofu and edamame. Instead, opt for chickpeas or black beans.
🔪 Tools and Equipment
Large Saute Pan: You only need one pan for this recipe, which makes for easy clean-up.
Tofu Press: I highly recommend investing in a tofu press if you make tofu often. Pressing tofu makes a big difference in the texture of your tofu and its ability to absorb the flavors of your recipe.
👩🏻🍳 How to Make Vegan Fried Rice
- Use frozen brown rice or prepare brown rice in the instant pot to save time. If you don’t have frozen brown rice or an instant pot to prepare the brown rice, then cook the brown rice on the stove according to the package directions.
- While the rice is cooking, press the tofu using a tofu press or wrap the tofu block in a kitchen towel and place a heavy pan on top for 20 minutes. After the tofu has been pressed, cut it into small cubes.
- Add sesame oil to a saute pan over medium-high heat. Add the tofu and saute for 2-3 minutes until golden brown on all sides. Transfer the tofu to a separate bowl.
- Add the Just Egg to the pan, scrambling and breaking it into pieces. You may want to add a touch more oil to keep it from sticking to the pan.
- Whisk together the soy sauce, rice vinegar, and sugar.
- Add the frozen vegetables and edamame to the saute pan. Cook for about 3-5 minutes or until the vegetables are cooked.
- Add the cooked brown rice to the saute pan, pour the sauce over the rice, and stir-fry for another 2-3 minutes.
- Fold in the tofu and serve.
📝 Expert Tips
- Brown rice takes a long time to prepare. Instead of making the rice when you make this recipe, prep it in advance. Another option is to use the frozen bags of brown rice that only take 3 minutes to cook in the microwave. I recommend using your Ninja Foodi or Instant Pot to make perfect rice quickly. Check out my recipe, Ninja Foodi Rice, where I give you the rice-to-water ratio and times for various types of rice.
- Opt for day-old cooked rice that has been refrigerated. Cold rice helps prevent it from turning mushy during the stir-frying process.
- Use long-grain brown rice like basmati for a fluffy texture. Short-grain rice tends to be stickier and might result in gummy fried rice.
- Use frozen vegetables to save time and money! One package of stir-fried vegetables is significantly less expensive than buying several fresh vegetables, offering the same great flavor!
- Stir-frying requires high heat to achieve that authentic flavor and texture. Use a wok or a large skillet and heat it well before adding ingredients.
❓ FAQS
Fried rice derives its unique taste from a blend of soy sauce or tamari for umami, garlic and ginger for depth, sesame oil for a nutty touch, and a medley of vegetables that contribute various flavors and textures. The high-heat stir-frying technique caramelizes ingredients, while day-old rice ensures the right texture.
Fried rice is often made with egg to add a rich and creamy texture and boost protein. The beaten eggs are typically stir-fried alongside the rice and vegetables, creating a cohesive and flavorful dish. Additionally, the egg contributes to the overall balance of flavors in fried rice, enhancing its taste and satisfying consistency.
🥢 Serving Suggestions
Drizzle some toasted sesame oil at the end for a rich, nutty flavor. It’s potent, so a little goes a long way.
Finish your vegan fried rice with a sprinkle of sesame seeds, chopped nuts, or a squeeze of lime and chopped green onion for added freshness.
🫙 Storage
Fridge: Allow leftovers to cool to room temperature. Transfer it to an airtight container. Store in the refrigerator for up to 3 days.
Reheat: When ready to enjoy again, transfer to a microwave-safe bowl. Heat until warmed through.
😋 More Asian Vegan Recipes!
Recipe
Vegan Fried Rice
Equipment
Ingredients
- 1 block extra-firm tofu pressed and drained
- 3 cups cooked brown rice
- 1 tablespoon sesame oil
- ¼ cup Just Egg
- ¼ cup soy sauce or tamari or coconut aminos for gluten-free
- ½ teaspoon rice vinegar
- 1 teaspoon coconut sugar
- 15 ounce bag of frozen stir-fried vegetables
- ½ cup edamame shelled
Instructions
- Use frozen brown rice or prepare brown rice in the instant pot to save time. If you don’t have frozen brown rice or an instant pot to prepare the brown rice, then cook the brown rice on the stove according to the package directions.
- While the rice is cooking, press the tofu using a tofu press or wrap the tofu block in a kitchen towel and place a heavy pan on top for 20 minutes. After the tofu has been pressed, cut it into small cubes.
- Add the sesame oil to a saute pan over medium heat. Add the tofu and saute for 2-3 minutes until golden brown on all sides. Transfer the tofu to a separate bowl.
- Add the Just Egg to the pan, scrambling and breaking it into pieces. You may want to add a touch more oil to keep it from sticking to the pan.
- Whisk together the soy sauce, rice vinegar, and sugar. Add the frozen vegetables and edamame to the saute pan. Cook for about 3-5 minutes or until the vegetables are cooked.
- Add the cooked brown rice to the saute pan, pour the sauce over the rice, and stir-fry for another 2-3 minutes.
- Fold in the tofu and serve.
Notes
-
- Brown rice takes a long time to prepare. Instead of making the rice when you make this recipe, prep it in advance. Another option is to use the frozen bags of brown rice that only take 3 minutes to cook in the microwave. I recommend using your Ninja Foodi or Instant Pot to make perfect rice quickly. Check out my recipe, Ninja Foodi Rice, where I give you the rice-to-water ratio and times for various types of rice.
-
- Opt for day-old cooked rice that has been refrigerated. Cold rice helps prevent it from turning mushy during the stir-frying process.
-
- Use long-grain brown rice like basmati for a fluffy texture. Short-grain rice tends to be stickier and might result in gummy fried rice.
-
- Use frozen vegetables to save time and money! One package of stir-fried vegetables is significantly less expensive than buying several different fresh vegetables, offering the same great flavor!
-
- Stir-frying requires high heat to achieve that authentic flavor and texture. Use a wok or a large skillet and heat it well before adding ingredients.
- Store in the fridge for up to 3 days.
Saif
I made this vegan fried rice and it turns out absolutely delicious. My family loved it.
Ieva
Just had it for lunch – so quick, delicious and nutritious. Loved the flavour of sesame oil and texture of sesame seeds on top.
Gianne
The combination of veggies, tofu, and a flavorful sauce made this dish a new favorite. It was easy to make and so delicious – I’ll definitely be making it again!
Dina and Bruce
The flavors in this were so good. Did not miss the eggs!