This vegan fried rice is a quick, satisfying weeknight dinner: fluffy basmati rice stir-fried with garlic, peas, carrots and sweet corn, plus a savory tofu "egg" scramble, all tossed in a spicy sriracha-tamari sauce. It's naturally gluten-free, and it tastes better than most takeout versions.
Restaurant fried rice is usually made with scrambled egg, and many places cook it with oyster sauce or in the same wok as meat dishes, so a truly vegan order can be hard to find. This homemade veggie fried rice solves that. Crumbled firm tofu seasoned with nutritional yeast and black pepper stands in for the egg, giving you the same soft, savory bites plus a good boost of plant protein.
Key Ingredients & Substitutions
- Basmati rice. Any medium- or long-grain rice works, but basmati cooks up fluffy and separate, which is exactly what you want for frying. White basmati is quickest; brown basmati adds a nuttier flavor and more fiber but takes about twice as long to cook. If you have about 6 cups of leftover cooked rice in the fridge, use that and skip cooking the rice altogether.
- Firm tofu. Firm or extra-firm tofu crumbles into egg-like pieces. Silken tofu is too soft and will turn mushy. If you're not a tofu fan, leave it out (the rice is still delicious) or stir in a cup of shelled edamame instead.
- Nutritional yeast. This gives the tofu its savory, slightly cheesy, eggy flavor and its golden color. We like Bragg nutritional yeast. A pinch of turmeric can stand in for the color if you run out.
- Peas, carrots and corn. The classic fried rice trio. Fresh corn cut from the cob is especially sweet and crisp, but frozen corn, peas and diced carrots work perfectly well, so a bag of frozen mixed vegetables is a handy shortcut.
- Tamari. Tamari is a Japanese-style soy sauce that is usually brewed without wheat, which keeps this dish gluten-free. San-J tamari is labeled gluten-free. Regular soy sauce works if gluten isn't a concern, and a reduced-sodium version is a good idea if you're watching salt.
- Sriracha. Just enough heat to wake up the sauce. Huy Fong sriracha is the classic; use less for a mild version, or swap in chili garlic sauce.
- Olive oil and garlic. Olive oil is what we use, but any neutral oil, peanut oil, or a mix with a little toasted sesame oil for flavor is great here.
How to Make Vegan Fried Rice
Start by cooking the rice, since everything else comes together while it simmers. Rinse it well, cook it, then spread it out on a baking sheet so the steam escapes and the grains dry a little. While the rice cooks, pat the tofu dry and crumble or mash it with the nutritional yeast and black pepper until it looks like scrambled egg. Stir the tamari and sriracha together in a small bowl.
Heat the oil in a large wok or skillet, cook the garlic briefly, then add the vegetables and cook until they're just tender. Stir in the tofu and let it heat through and pick up a little color. Finally add the rice, toss everything together, pour in the sauce, and let it sit undisturbed for a few minutes so the bottom gets lightly crisp. The full measurements and steps are in the recipe card below.
Helpful Tips
Use cold or well-dried rice. Freshly cooked, steamy rice clumps and turns gummy in the pan. Day-old rice from the fridge is ideal. If you're cooking it fresh, spread it on a sheet pan for 10 to 15 minutes, or chill it for 20 minutes, so the surface dries out before frying.
Choose a big pan. Six cups of rice plus vegetables needs room to move, or it steams instead of fries. A wide wok is ideal; we like the T-fal 14-inch nonstick wok, which keeps the rice and tofu from sticking. A 12-inch nonstick skillet works too, or cook in two batches.
Dry the tofu well. Pat it firmly with paper towels, or press it for 10 minutes under a heavy pan. Drier tofu absorbs the nutritional yeast and browns slightly instead of releasing water into the rice.
Don't stir constantly. Once the sauce goes in, spread the rice out and leave it alone for a few minutes over medium-low heat. Those lightly crisp, toasty bits on the bottom are the best part of good fried rice.
Taste before adding more sauce. Tamari brands vary a lot in saltiness. Start with most of the sauce, toss, taste, then add the rest if you want it saltier or spicier.
Variations
- Pineapple fried rice. Add a cup of diced pineapple with the vegetables and finish with cashews, or try our Vegan Thai Pineapple Stir-Fried Rice.
- Extra veggies. Diced red bell pepper, chopped broccoli, shredded cabbage, sliced mushrooms or baby spinach all fit right in. Add firm vegetables with the carrots and tender greens at the very end.
- Lower-carb version. Swap half or all of the rice for riced cauliflower, as in our Cauliflower Fried Rice with Mushrooms & Chickpeas.
- Sesame-ginger. Cook a tablespoon of grated fresh ginger with the garlic, and finish with a drizzle of toasted sesame oil and sesame seeds.
- Green onion finish. Stir in a handful of sliced scallions and chopped cilantro right before serving for freshness and color.
Serving Ideas
With tofu and plenty of vegetables, this vegan fried rice is a full meal on its own. Serve it in bowls with extra sriracha and tamari on the table so everyone can season their own.
For a takeout-style spread, pair it with Tofu Spring Rolls and a little bowl of Easy Vegan Duck Sauce for dipping, or start the meal with a warm bowl of Vegan Wonton Soup. A smaller portion also makes a great side dish next to Vegan Teriyaki Eggplant or a simple vegetable stir-fry.
Storing & Freezing
Let leftovers cool, then refrigerate them in an airtight container for up to 4 days. Cooked rice shouldn't sit at room temperature for long, so get it into the fridge within an hour or two of cooking. Reheat in a hot skillet with a splash of water or oil until steaming, or in the microwave, covered, stirring halfway through. This makes it a handy meal-prep lunch.
Fried rice freezes well. Pack cooled portions into freezer bags, press out the air and freeze flat for up to 3 months. Reheat straight from frozen in a skillet over medium heat with a tablespoon of water, breaking it up as it thaws, or thaw overnight in the fridge first. The tofu gets slightly chewier after freezing, but the texture is still very good.
More Vegan Asian-Inspired Recipes
If you loved this recipe, here are a few more you might enjoy:
- Vegetable Chow Mein
- Vegan Orange Tofu & Broccoli
- Chinese Vegetable Stir Fry (Buddha's Delight)
- 125+ Vegan Stir Fry Recipes
Recipe
Vegan Fried Rice with Tofu
Ingredients
- 1 cup firm tofu about half of a 14-ounce block, patted dry
- 2 tablespoons nutritional yeast
- 1 teaspoon black pepper
- 2 cups basmati rice white or brown, uncooked (or 6 cups cooked, chilled rice)
- 3 cups water for cooking the rice (4 cups for brown basmati)
- 2 tablespoons olive oil
- 1 tablespoon garlic minced (about 3 cloves)
- 1 cup peas frozen
- 1 cup carrots peeled and diced
- 1 cup corn kernels fresh (cut from about 2 ears) or frozen
- ½ cup tamari gluten-free; or soy sauce if gluten isn't a concern
- 2 tablespoons Sriracha or to taste
Instructions
- Cook the rice: rinse the rice in a fine-mesh strainer until the water runs mostly clear. Add it to a medium saucepan with the water and bring to a boil over high heat. Cover, reduce the heat to low and simmer for 15 minutes (40 to 45 minutes for brown basmati), until the water is absorbed. Remove from the heat and let stand, covered, for 5 minutes. Fluff with a fork and spread the rice on a large baking sheet to cool and dry for at least 10 minutes. (Skip this step if you're using leftover cooked rice.)
- While the rice cooks, pat the tofu dry with paper towels. In a medium bowl, crumble the tofu and mash it with the nutritional yeast and black pepper, using a fork, until it looks like scrambled eggs. Set aside.
- In a small bowl, stir together the tamari and sriracha. Set aside.
- Heat the olive oil in a large wok or 12-inch skillet over medium heat. Add the garlic and cook, stirring, for 1 to 2 minutes, until fragrant but not browned. Add the peas, carrots and corn and cook, stirring often, for 5 to 7 minutes, until the carrots are just tender.
- Add the tofu mixture and cook, stirring, for 2 to 3 minutes, until heated through and lightly golden.
- Add the cooked rice and toss well, breaking up any clumps. Pour the sriracha-tamari sauce over the top and toss until the rice is evenly coated.
- Spread the rice out in the pan, reduce the heat to medium-low and cook undisturbed for 4 to 5 minutes, until the bottom is lightly crisp. Stir, taste and add more sriracha or tamari if you like, then serve hot.
Nicole @ VegKitchen says
This was such an easy and yummy dinner. Will go on our repeat list!