Vegan Fried Rice

This vegan fried rice recipe is savory and delicious and easy to make for a weeknight meal. Got some extra rice? Transform it into fried rice dinner that's better than takeout!

Course Main Course

Cuisine Asian

Prep Time 15

Cook Time 30

Resting Time 5

Total Time 50

Servings

Calories 316kcal

Author Marly McMillen

Equipment

Tofu Press

Ingredients

Tofu Scramble for Fried Rice

3 tablespoons vegan butter, divided
15 ounce extra firm tofu
2 tablespoons nutritional yeast flakes
½ teaspoon turmeric
½ teaspoon paprika
½ teaspoon garlic powder
1 teaspoon mild miso paste

Fried Rice

4 cups cooked long or short grain rice , chilled
¾ cup diced onions
1 cup frozen peas
1 cup frozen carrots
½ cup frozen corn

Fried Rice Sauce

4 tablespoons tamari (or soy sauce)
1 teaspoon toasted sesame oil
4 cloves garlic , minced
1 tablespoon almond butter
3 tablespoons agave nectar
2 teaspoons chili garlic sauce
2 medium green onions , ends removed, thinly sliced

Cups - Metric

Instructions

For the Fried Rice Tofu Scramble

Press tofu to remove excess liquid. Either wrap in a kitchen towel and set something heavy on top (such as a cast iron skillet) to press out the liquid or use a tofu press.
While the tofu is pressing, stir together the nutritional yeast flakes, turmeric, paprika, and garlic powder Set aside. in a small bowl. In a seperate bowl stir together the miso paste with two teaspoons of water. Set aside.
Place a large skillet over medium heat. Add 1 tablespoon vegan butter. Add the pressed tofu cube. Use a spatula to break the tofu down into small, bite-size pieces. Continue cooking and breaking the tofu into smaller bits, until the tofu has released most of its moisture. Drizzle the miso paste mixture over the tofu and use a spatula to stir until all the tofu is coated.
Sprinkle spices over the top and stir until all the tofu is coated. Transfer to the tofu scramble to a bowl. Set aside.

For the Fried Rice

Add 1 tablespoon vegan butter to the skillet just used to make the tofu. Once the butter is melted, add the chopped onion. Cook until tender, 3 to 4 minutes.
Add garlic, peas, and carrots. Continue cooking for 3 to 4 minutes, stirring occasionally. Add corn and any other vegetable add-ins like diced red bell peppers.
While the vegetables cook, combine the sauce ingredients in a small bowl.
Add remaining vegan butter and cook until it's melted. Then add cooked rice and cook over medium-high heat for 4 to 5 minutes. Stir in the tofu scramble and then drizzle with sauce. Cook for another 4 to 5 minutes, until the ingredients begin to get golden-brown on the edges.
Serve immediately with sriracha for spicy heat. Top with chopped roasted peanuts, sesame seeds, and/or sliced green onions.
Store leftovers in an airtight container in the fridge for up to 4 days. To serve leftover vegan fried rice, eat cold, or reheat in a skillet over medium heat, or microwave for 1 to 2 minutes.

Nutrition