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Vegan Fried Rice

A fast, flavor-packed stir-fry made with chilled rice, crispy tofu, and bold aromatics, perfect for busy weeknights and meal prep.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Vegan
Calories: 360
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 cups cooked and chilled long-grain white rice (preferably day-old) Use chilled, day-old rice for best results.
  • 1 block (14 oz) extra-firm tofu, pressed and cubed Press tofu thoroughly for crisp edges.
  • 1 cup frozen peas and carrots
  • 1 red bell pepper, diced
  • 3 scallions, thinly sliced (whites and greens separated)
  • 3 cloves garlic, minced
  • 1 inch piece fresh ginger, grated
  • 3 tablespoons low-sodium soy sauce Can substitute with tamari or coconut aminos for gluten-free.
  • 2 tablespoons toasted sesame oil Add at the end for stronger aroma.
  • 2 tablespoons neutral oil (canola or grapeseed)
  • Salt and black pepper, to taste
  • Optional: sriracha, sesame seeds, cilantro, lime wedges For serving.

Method
 

Preparation
  1. Press tofu for 15 minutes to remove excess moisture. Cube into ½-inch pieces.
  2. Heat 1 tablespoon neutral oil in a large wok or skillet over medium-high heat.
Cooking
  1. Add tofu in a single layer and cook undisturbed for 2 minutes. Toss and cook until golden on most sides. Remove and set aside.
  2. Add remaining oil to the pan. Stir in garlic, ginger, and scallion whites. Cook 20–30 seconds until fragrant.
  3. Add bell pepper and frozen peas and carrots. Stir-fry 2–3 minutes until tender-crisp.
  4. Break apart chilled rice and add to the pan. Toss well to combine.
  5. Return tofu to the pan. Pour soy sauce and sesame oil over rice.
  6. Stir-fry vigorously for 2–3 minutes, scraping the bottom to prevent sticking.
  7. Turn off heat and fold in scallion greens.
  8. Adjust seasoning with salt, pepper, or sriracha. Serve immediately.

Notes

Store in an airtight container up to 4 days. Reheat in skillet for best texture. Freeze up to 2 months in flat freezer bags. Add a splash of water before reheating if dry.