Easy Vegan Fried Rice

Made this today. Was super yummy. Tofu and the sauce was perfect. Who says vegan food cant be delicious :) Thank you for this awesome recipe.

Delicious way to use up last bits of veggies towards the end of the week. Reminded me of Chinese takeout but healthier. Will definitely add this to the rotation and can’t wait to have it again. As always, simple and delicious!

This is a go to for me to meal prep for lunches! I steam some broccoli to add on top for an extra veggie. My boyfriend even loves it and he is a big meat guy!

I really enjoyed this recipe with wonderful flavours and mosty easily aquired ingredients! However my tofu turned out a little too tough, although I like that you have presented a range of cooking time on it for different people’s liking. Overall realy good!

Really good! I forgot the sugar in the sauce and still just fine. Also cut the peanut butter to a smaller amount as it overpowered the first time i tried. Just my taste though. Used a little PA local unrefined sunflower oil on cooking veggies.

Best fried rice going! I have made this over 10 times and it always goes down a treat. The type of rice you use definitely affects the flavour, textures etc so I would stick to using brown rice if you can :)

Honestly enjoy making this so much, it’s comfort food.. with a lot less guilt! <3

Thank you Minimalist Baker!

My husband and I are incorporating more vegan dishes into our repertoire, and this dish is FANTASTIC!!! I used super firm tofu because it doesn’t require draining and crisps up in the oven beautifully. I didn’t have peas, so I used 3/4 c. of carrots, and 1/4 c. of edamame. I also have a new way to cook brown rice. I wasn’t familiar with the pasta method, but I’m now a convert–I’ll always cook the rice this way: it’s tender, fluffy, and works beautifully for the fried rice. The sauce is the star of the recipe.

Thank you so much! I’ve made several dishes from your blog, and have enjoyed all of them!

This recipe is a family favourite! I always have leftover rice to use, so haven’t yet tried the cooking method suggested and also used smoked tofu (my meat-eating husband’s favourite) so just marinate it and cook, instead of baking. But the marinade/sauce is amazing!! I always double it and like adding more veggies. Thank you for this recipe!!

This recipe is gold. Not only is it a tried and true perfect fried rice everytime that comes out the best I’ve ever had and haven’t seen a better as of yet… But the brown rice recipe is absolutely perfect and has transcended into all my other recipes and when I cook.
🥢🤩

This was so good! We used roasted cauliflower, broth-sautéed baby portobellos and peas for veggies and used barbecue sauce instead of chili garlic sauce. I think we have enough leftovers for two more dinners for two!

This was tasty and satisfying. Have been craving fried rice and this hit the spot. The sauce was great and I used the advice of making extra than the recipe calls for and it was very flavorful. I fried the carrots first to soften them a bit and used rice from the night before for extra crispness. This will be a regular for me!

This was absolutely delicious. I doubled the sauce as others recommended and used broccoli instead of peas, and added shitakes and a handful chinese cabbage.

rice turned into mashed potato’s not sure why but 12 cups is a lot of water!

I have been making fried rice for 40 years. I only used soya sauce and sometimes sriracha sauce as seasoning. It was always good, but not great. A good way of use up veggies at the end of the week. This sauce makes the rice a standout dish. I still use whatever veggies I need to use up. I almost always add fresh pineapple and I switch between tofu and soy curls for the protein.

I made this and it was delicious! Doubled the sauce recipe as others had recommended. Added broccoli too. I used brown rice which my boyfriend usually hates and he couldn’t even tell, which I consider a huge success!

Great recipe! So yummy on a cold night. Also useful to use up the rest of left over rice in the fridge. Thanks Dana! Another excellent recipe!
I also doubled the sauce and it was even more creamier! I made roasted veggies on the side also!

I’ve made this dish many times and is requested by everyone in the family, especially our kids, aged 11 and younger. It is delicious so I usually triple batch! I keep frozen peas and carrots mix in the freezer so we always have what we need for this recipe since tofu is a staple.
Thanks Dana :)

So very tasty and easy to make! I substituted tofu with the meat substitute ‘what’s the cluck’, and I made the chilli-garlic sauce from scratch as I didn’t have any in the fridge, but luckily I did have all the raw ingredients! I also added sweetcorn (my husband loves sweetcorn so I add them to a lot of our dishes if I can ;)), and I added frozen chargrilled vegetables as I thought a few vegetables would add some extra colour and flavour. I didn’t have any green onions so used ordinary chopped onions instead. I’ve since made it a second time in less than a week as it was such a hit with all the family! This will definitely be a firm favourite and go to from now on – delicious!

The tofu got crispy in our convection oven and the sauce was divine!! I’ve used a similar method for rice after seeing a Food Network chef make rice this way. I used frozen mixed veggies. It was wonderful and I will make it again!!

The sauce is awesome and I will use it in the future to mix it with pasta. However, tofu did not work as described. I followed instructions but it did not get golden edges in the oven. I even kept it in there longer, but it only stock to the parchment paper and dried out. I had to scrape it off. Then after being soaked in the sauce, tofu was incapable of frying in the skillet. The sauce just burnt on the bottom of the skillet and did nothing to tofu. But the sauce compensate for the tofu shortcomings so dish was tasty.

Loved this recipe! The sauce is absolutely amazing, it smelled so good as soon as I mixed it. This will be a staple in my apartment!!

I used 2 garlic cloves in total, sriracha instead of chili garlic sauce, no sesame oil, added broccoli to my veg, and coconut aminos for the soy sauce/tamari. My pb also had dry roasted peanuts with sea salt in the ingredients, so it wasn’t completely natural.

Hi! This was a fun recipe to make despite some rather comical setbacks. The final product was very tasty; definitely healthier and safer than what comes from Chinese restaurants around here. My setback came in that I attempted to use this rice cooking method for jasmine rice-lol- it definitely resulted in gelatinous goo and almost-completed dissolved rice. Good recovery though and I would definitely give this recipe another shot to take it up to five stars!

The teenagers loved this with 1.33 cups of brown rice and 0.5 cups of wild rice. Need more for 4 serves. Increased the vegetables and reduced the garlic. We all loved it.

Just made this tonight! Used leftover cooked basmati and did broccoli and peas and tofu. I may have cut the tofu too small or my oven burns quite a bit hotter as my tofu came CHRUNCHY not crispy (new crouton recipe perhaps ahah). The sauce is delicious and I doubled it based on another comment and glad I did! Added some just egg right at the end for a fake scramble.

Just made this for the first time for my daughter. It was really delicious! I followed the recipe to a T except that: (1) I used 3 cloves of garlic instead of 4, and (2) I accidentally got FIRM TOFU instead of EXTRA FIRM. I also chose the crispy TOFU option (baked it a few extra minutes) and it was a good choice! It turned out awesome. So flavourful and tasty with just a hint of heat that sneaks up on you. LOL. She really loved it. She is a Vegan and has Celiac Disease so this just added a new dish to the meal plan. Thanks so much! It is hard to find tasty, flavourful different dishes for her and this was a hit! Cheers!

I love this. At first I was hesitant about the amount of soy sauce – I thought surely that’s too much but it was perfect!

I made it extra protein packed by doing the edamame, tofu and plenty of peanuts mixed in.

I’ve been making this recipe for years. It is so good. It’s always a hit wherever I bring it, even to those who are not vegan.

I do add mushrooms on occasion and double the sauce, because that sauce is incredible.

Delicious recipe! Will definitely make this again. The sauce on the rice is delicious!

I’ve used this recipe countless times over the years since I found it. It’s so good. My one year old will eat this by the fistful. And it’s soooo easy. Make the rice, use about a quarter bag of frozen peas and carrots, mix the sauce and you can have dinner so quickly. I’ve made it with both maple syrup and brown sugar. Either works super well. I do double the sauce recipe for more flavor.

Made this tonight and it was delicious!! I didn’t have peanut butter so I used almond butter instead, but still tasted great!

I enjoyed this, but with the nut butter in the sauce, it felt less like restaruant styled fried rice and more like fried rice with peanut sauce. I did enjoy the dish. I thought it tasted great, and the tofu turned out perfectly! But, if I’m seeking out a more restaurant-style fried rice, I wouldn’t go with this specific recipe, but this is still a recipe I’ll add to my regular rotation.

The sauce and tofu tasted amazing, but i had to remake the rice my usual way because it was all mush.

Made this recipe tonight for dinner and meal prep, all I can say is WOW! I have been vegan for almost 10 years now and I can’t believe I’m only just now coming across this! I’ve made other fried rice recipes in the past but none come close to this. Should’ve known! Dana, you rock!

I am not one to, by the letter, follow recipes….but, I did. Although I added some ports Ella mushrooms. I also used garlic Siracusa sauce so the kick was slightly more. We did like it and will make again.

Made this tonight and it was delicious! Even my carnivorous husband and children loved it. I used a bag of frozen mixed veggies because that’s what I had, but it worked out fine. I love it because it’s so adaptable. Thanks for the amazing recipe!

Excellent, easy, and adaptable. I used tahini instead of PB, and a frozen veg medley, mushrooms, and asparagus. I forgot to remove the tofu from the pan before adding the veg and it still worked out perfectly.

I make this recipe all the time and it is so easy to manipulate to your taste and to use up veggies that may be going bad! I literally throw whatever veggies I have available in, my favorite addition is zucchini! So easy to make and filling, thank you so much!

I made it for the umpteenth time, but wanted to cut calories, so this time, I substituted riced cauliflower for the rice.
To
Die
For!
THANKYOU for this recipe; one of my faves!

Suggest lo-sodium Tamari or Soy Sauce.
This recipe is crazy good.
I’ve made it 3 times fir guests…it’s a big hit!
THANKYOU for this recipe!

This was delicious thank you!! My 1 year old enjoyed it as well!

The rice completely broke down and was more like porridge! I followed the cooking instructions exactly as told in the recipe so not sure what happened! The taste was delicious though.

This Fried Rice is amazing! The flavors are on point. We make this recipe probably 3 times per month. I always double the recipe so we have leftovers…yum! I do not use the sesame oil and I use a frozen vegetable mix with corn, peas, and green beans. Make this, you will not regret it!!

Preface: I used the sauce recipe more than the base recipe as I really just wanted a GF/Egg-free recipe, but wanted to use beef. I’m also a “use what I have in the cupboard” person if I can help it.

So, with that in mind, it was delicious. I used Siracha and avocado oil because I don’t have garlic chili sauce or sesame oil (mine finally went bad and I haven’t restocked).

I did use brown sugar, peanut butter (unsalted, creamy), and GF soy sauce.

Next time I’d love to use sesame oil and add some more veggies, but my carrots and frozen green beans, and Minute brown rice worked just fine.

Thanks for the base recipe!

Used white rice bc I didn’t notice the brown rice specification. Turned out complete mush. Waste of ingredients. Make sure to use brown rice ‘n

This was soooo yummy! 😋 I’m new to tofu and this was super easy. I also used frozen mixed veggies (carrots, peas, corn, beans) I had on hand and it turned out delish.

I love this recipe! Hands down my favorite fried rice. My partner can’t eat eggs and we are vegetarian so it works out well!
The sauce is absolutely the best I have found anywhere! I usually omit tofu because I have to watch my fat intake, but I’ve made it with tofu as well, and either way – it’s so great. I make zero changes to sauce (and tofu when I made it) but I do add extra veggies like mushrooms, broccoli, bell pepper etc and it just make it even better!

This was amazing! Love the method for cooking the tofu. I tripled the sauce because I used up the veggies I had in my fridge so had more volume. The sauce is the secret here. It would be great with any combination of protein, starch and veggies you like. Winner!

Wow, this was great! The peanut sauce was especially delicious– I’ll definitely be making more in the future! Thanks :)

Loved this! I didn’t have tofu but subbed mushrooms and added spinach. It was soooo good and simple! This will definitely be a staple.

This fried rice is amazing! We have been WFPB for 4 months and I’ve made this recipe 4 times in the last few months. It feels like comfort food. It’s great!

I don’t write recipe reviews mostly because I just don’t think of it. But this fried rice has become my go-to comfort food. I’m gluten-free and pescatarian, and my husband is vegetarian. We do not miss the pork, egg or gluten that’s in usual fried rice at all!! I usually add asparagus, increase the rice by 50%, and double the sauce. It’s absolutely delicious!

Very flavorful. I cut my tofu into strips and used the freezing method (freeze overnight then let thaw out during the day) before following the rest of the instructions, and it turned out amazing. The sauce really gives it a lot of flavor! I also added edamame because it is my fav.

i thought this rice was so good, i had it for dinner and lunch.

Great recipe, very flavorful. Also works well with quinoa. Will definitely make again!

Full of flavor and great comfort food! I substituted diced celery for the peas and also added in 1/2 cup diced baby bella mushrooms. I really loved the celery and mushroom flavor. I found 1 1/2 tablespoons of brown sugar to be enough to offset the saltiness of the soy sauce.

My daughter has requested this every week for the last five weeks! Everyone in the family loves it! I have to double the recipe so that there are leftovers for my lunch.
I’ve made it so often now that I just use the veggies I have on hand. Sometimes I add frozen corn and edamame, too!

So good! I added some other veggies I had on hand; cabbage, frozen green beans and mushrooms. The best fried rice recipe I’ve made!

Firstly, how THE HELL have I been doing tofu so wrong all this time….?! This baked tofu bizo is life.changing.

Secondly, I have to admit I scoffed a tiny bit because I thought this recipe was going to take so much longer than it did. I had leftover rice from yesterday so I didn’t need to do that bit, and I found myself standing around while this dish came together in just over 40min. I made a deeeeply underwhelming fried rice a few weeks ago and was hunting for a way to make it better and hey presto, there you were!

I didn’t make much by way of changes, except for using cold rice (I’ve heard it helps absorb flavour and fries better or smth?) and used a wok so it all cooked evenly and fast. But I love that I didn’t have to do anything fancy; it would have worked regardless.

I think that is my favourite thing about what you do: nearly every recipe I’ve tried here has been accessible and reasonably uncomplicated, which makes it so much easier to resist UberEatsing fries.

Thanks again!

I made this recipe and it came out great! I added some ginger and some celery. I also bought pre-baked tofu to lessen the cooking time. The sauce is really great! My family really enjoyed this meal.

Wow! This is a keeper! My 12-year-old daughter is gluten free and egg-free and is teaching herself to cook. Minimalist Baker has been a life saver, and this meal is a fantastic one for her to cook independently. She is not a fan of peas so she subs in broccoli florets with the carrots and onion and it is fantastic. A hit with all of the family! Thank you!

Made this yesterday for our Meatless Monday dinner and my SUPER picky eater and opinionated 9 year old baby said it was really good! I super modified it using what I have on hand:
–frozen vegetable mix from Costco that has carrots, peas, green beans and something else
–powdered onion
Gardeins copycat chicken pieces instead of tofu
I have made this recipe for what feels like a million times and this is definitely my go-to recipe for fried rice! Thanks again for sharing your genius, Dana! ❤️

Hello.

Cooked the fried rice today (second time)! and it is so delicious. I use whatever veggies I have on hand. I was hoping to have leftovers for lunch tomorrow at work but no- my husband and I ate the whole thing! Absolutely delicious, as are all your recipes I have tried. Thank you!

I was looking for ideas for a vegan Asian Dinner and when I found this I laughed because mixing up cooked rice with stir fried veggies is my most overused, boring daily meal. :-)
BUT – the baked tofu with the sauce turned this into a masterpiece.
I didn’t make this the first time because the long instructions made me think it would take too long to prepare – but everything is done simultaneously, so it’s fast and makes a great dish.
I added some salt to the rice while it steamed and used the veggies I had at home (Onion, carrots, fresh corn and some chopped spinach)
Tasty, elegant and everything is ready while the rice cooks. Thanks.

Delicious and so easy to make!

I’m low FODMAP so I left out the garlic and it was still very delicious!

Great recipe! And so easy to make. I actually made a big portion, enough to last a few days but sadly it was gone in 2 days. Thank you!!

Hi, I included this recipe in my roundup of 10 Easy Vegan Dinner Recipes.
Thank you so much for sharing your recipe!
Freya

What a yummy and easy to recipe to follow! I made this for my family and we all enjoyed it :) For the veg- I used purple cabbage, carrots, yellow squash, onion, as well as some leftover green and red bell peppers. Topped the finished product with hemp and pumpkin seeds. Delicious! Thank you, I will definitely be making this in the future!

This is delicious and great for using leftover rice. I added a quarter cup of edamame along with the (frozen) veg, and scrambled an egg on one half of the pan prior to adding the marinated tofu and rice. It came together fairly quickly with pantry/fridge staples, great recipe.

This was amazing, and the best thing I’ve eaten since switching to a vegan way of life 2 weeks ago. And also the first time I’ve ever eaten Tofu (and, now, not the last!). I added a little apple cider vinegar to the sauce as I felt it needed some acid. It turned out amazing.

I loved it. At first, I was spectacle about the sauce because I’m fairly new to cooking, but the flavourous just blended fantastically. Thank you so much

Love this and am going to make it again. For some reason I’d never baked tofu before but the texture is great

Oh my goodness! Best fried rice recipe I’ve made! The sauce is so flavorful and tastes delicious. I added yellow peppers and celery to the recipe. It is definitely a staple in my house now! Thank you!

This was really good! The first time I made it I goofed and used white rice because it was all I had (don’t do that). The second time it came out so much better. My husband, who doesn’t normally like tofu, thought it was great! I’d love to make this with a vegan pink sauce.

This was great – I used leftover rice and lentils from a middle eastern restaurant, and only had canned peas and carrots (and no green onions). It still came together well! I can’t wait to make it again with the actual ingredients. The sauce is great, and the tofu turned out perfect. Thank you!

I love to try new recipes! I am transitioning to WFPB, this dish is so good even my son likes it! I added broccoli and didn’t use the sesame oil. Thank you for sharing

This is the staple fried rice recipe at home! My husband and I are obsessed with it and have to fight the urge to finish it off in one sitting whenever we make it.
In addition to the veggies you add, I also add canned bean sprouts and water chestnuts. Then I grate some fresh ginger into the veggies as they sauté. Soooo good! We either eat it with edamame or I cook up some vegan mandarin chicken (Trader Joe’s or Gardein) to go with it. We could eat this every day! Thank you for another hit :)

This was absolutely delicious! I was craving some fried rice and this was soooo good. Thank you! I used more peas as my carrots looked sad and I used an onion and mushrooms but the flavor from the sauce was what makes the dish. I will make this again, and soon.

This was so delicious! Simple, and helpfully made with mainly pantry staples. I doubled the sauce ingredients as I found it got a little dry. Thanks!

Hi, there! My mom and I are going to make this dish tonight, we are SO EXCITED! It’s so nice to do something as lovely as this, especially during such hard times in the world right now, everybody out there, please stay as safe as you can, and PLEASE were a mask when entering the stores! So many people that my mom and I see in the stores, do not PROTECT themselves! These people are taking such risks to become infected, its not funny at all. God Bless All Of You! Amen!!!

Amazing, absolutely lovely. I used it to make tofu sandwiches with a little coleslaw of sorts….. It was amazing. I also tried the fried rice and this sauce is just exceptional! Thank you!!!

Delicious! My boyfriend and I devoured the whole plate.
Instead of baking the tofu I just marinaded some pre-seasoned tofu filets with the sauce, let it sit for a short while and then stir fried it until crispy. I also added some frozen cauliflower to the vegetable mix. Will definitely make again!

One of the best fried rice recipes I’ve found, it’s simple yet delicious! The sauce definitely makes it for me!

I DEVOURED this in less than 10 minutes, it was that good! I used a frozen veggie mix because that’s what i had on hand (and let’s be honest, I was a lil lazy today). I doubled up on the peanut butter for the sauce because I’m a nut butter fanatic, and it was perfect! I added more chili garlic sauce for additional spice as well. Definitely will make this again! Probably tomorrow ! :)

Great recipe, tried it today and loved it! Thanks for posting it!

Made this last night – big hit with the 11 month old AND the adults in the house. I added mushrooms and bok choy that we happened to have in the fridge and doubled the sauce to have extra for serving drizzled over top (thinned this portion with a little lime juice and tamari) and with leftovers. Next time I think I’ll just put the tofu on top when serving to keep some of the glazed marinade intact. But otherwise – a great addition to our weeknight meal options!

I’ve made this twice now and it’s such a hit with my family! Great to store and reheat for lunches too. I use frozen vegetables that I happen to have in the freezer and it works well that way too. Thanks for the recipe!

Made this tonight, so good! I had already marinated my tofu prior to searching for a recipe, as I was trying out my new air fryer. So just put sauce in with vegies and rice, but still so tasty. Have made lots of your recipes over the years but have never taken the time write anything. So thanks for making my life easier with your recipes. Keep up the great work 😊

I bought silken tofu by mistake, but am giving it a try in the oven. The marinade/sauce is delicious and will make the tofu taste great – as long as it comes out of the oven with a little crisp!

This was so flavorful and delicious! I subbed out tahini for the peanut butter.

I found this recipe searching for a fried rice recipe featuring tofu. This was amazing and my husband, who hates tofu (and brown rice and vegetables), loved it! The method for the tofu worked well, and the sauce was so delicious! I quadrupled the recipe and sub’d red pepper, sugar snap peas, mushrooms, shallots and pineapple for the veggies. It really worked, as many veggies would. And I probably doubled the proportion of veggies to rice. Kudos to the Minimalist Baker!!!

Really good! I added a little leftover chicken for my husband and son to satisfy their tastes . We love all types of Asian style dishes and will add this to our list! Thank you.

This is my very favorite recipe!! Made it again this morning so I’d have leftovers for the work week. Doubled the recipe to use up some tofu nearing it’s ‘besy by’ date. I used red onion since I didn’t have green available. I also was super lazy, and substituted a bag of pre-washed & cut “super blend” greens (brussel sprouts, cabbage, kohlrabi, broccoli, carrots, and kale), instead of the peas & carrots. Delicious and totally satisfying, without too much guilt. Thanks!!

Made this recipe last night and WOW. I was craving ‘chinese takout’ so I made this rice and a sesame califlower to go with it. The sauce was perfection!! Everything really hit the spot. My only complaint is the carrots are still mostly raw after 2-3 minutes. I suggest adding them to the pan first and then introduce the green onions and peas after the carrots have cooked for approx 2 minutes.

I love this recipe!! Added more vegetables but otherwise love it exactly as is. It is so delicious and satisfying! Thank you for this and for all that you do. I appreciate your recipes so much.

This was delicious! I have a recipe for fried rice that was passed down from my grandma, and I love it. Today I made the Chinese Chicken Salad and did not use the chicken, so I made this to go along with the salad. The combination of flavors is wonderful. Best part of this websites are the suggestions along the way. Being quarantined we have to use the groceries we have on hand. I had leftover rice, subbed sugar snap peas and used a combination of green and white onions. DELICIOUS!

Made this for my family and they all absolutely loved it! The tofu came out so crispy with this method – not soft and chewy which can sometimes happen! Also brown rice was cooked perfectly.

Will try next time with extra veg!

DELISIOOOSSSOOO!! Es la segunda vez q lo hago, y nos encanta a toda la Familia, es una comida completa Vegetariana y la crema de cacahuate le da un toque de “Comfort food”. Solo cambio la manera de hacer el arroz, lo remojo x 30 min, y esta listo en 20min, lo dejo tapado otros 10 “wholegrain brown” rice, y por cada taza de arroz uso 1 1/2 de agua, lo condimento con “Better Than Bouillon”.

Oh my–what a fabulous recipe! I spread my rice on a sheet pan and put in the fridge to chill before adding to the wok. I also shredded my carrots so they cooked more quickly. Only change I would make is to double the tofu recipe to use for another dish! My whole family loved every bite!

This fried rice was a sensation in my house. We are fasting ‘vegan’ for Lent and I wanted something a little bit creative. The sauce, although unconventional, works a treat!! The addition of peanut butter plays a wicked trick on people… it makes you think that there is meat in the rice! I didn’t add tofu this time but we added mushrooms, and they were spectacular. Thank you.

Super easy recipe to follow and one of the best vegan recipes I have made! The sauce is unbelievable and easy to change ingredients to modify to your preference. I added broccoli and used Chile powder instead of a Chile sauce then added a little more soy sauce. I have never cooked brown rice with this method and the result is amazing it is so fluffy and tastes fresh even when reheated!

No matter what I do, tofu is gross. I’ll do this with shrimp next time I think.

Love this recipe! I swapped Tempeh out for tofu and skipped the oven portion (just marinated and sauteed). Super tasty and my non vegan boyfriend was happy with it too!

I made this recipe today! I was worried that it might need more seasoning than the recipe calls for but it was excellent! I subbed rice for quinoa and subbed the veggies for a store bought frozen “asian stir fry” vegetable medley and it tasted great. I made a huge batch to have for lunch at work this week – i’ll be looking forward to lunch even more now!

Loved this recipe. I used maple syrup no chilli sauce. A bag of mixed carrot, corn and peas and added in broccoli too. It was so good to have this as a hearty meal.
Will definitely make this again.

really great recipe!! tastes just like thai express fried rice! :)

I have tried lots of different fried rice recipes and this one is absolutely the best! Love it!

I made the tofu to be part of a stir fry, and wound up using the sauce in the stir fry itself! The peanut butter adds an incredible depth of flavor! I’m never buying teriyaki sauce again! My 17 month old daughter gobbled it right up!

Love this recipe! It’s simple and I learned two new techniques:
1. Cooking the brown rice by boiling and draining vs. the usual method that requires an exact amount of water.
2. Baking the tofu before adding any marinade / sauce. Typically I have marinated the tofu in a sauce prior to baking.
Thank you!

This was a home run for my Asian food craving! I was even more delighted that my 6 year old enjoyed it and asked for seconds. I made some slight modifications: didn’t put as much of the sweet stuff (because my husband prefers it that way), added some mushrooms to the veggies (because I had some that needed to be used up), added lemon juice and ginger paste to the sauce, and vegan butter to the sautéed veggies. I think it was a close to one my favorite hibachi style restaurant’s fried rice as it could get. Truly scrumptious… can’t wait to eat the leftovers for lunch today! Thanks for a fantastic recipe!

Amazing! Even my pickiest eater gobbled it up. Twice as delicious as traditional fried rice!

Hi. I made this last night. This is so good! Great taste, beautiful colors! I added broccoli to the veggie mix. I will add more crunchy peanut butter the next time. I will be making this frequently!

Okay so I made this. It wasn’t fantastic. The tofu (asked in the recipe to be cut into 1/4″ cubes) was chewy. Flavour was nice. But it doesn’t taste like traditional fried rice.

Also the recipe says to cook carrot for roughly 3-4 mins on medium-high heat. This wasn’t enough to cook it through and even though I added the rice and the rest of ingredients and cooked for another 5 mins the carrot was still pretty raw.

Also, I didn’t have brown rice so I thought…oh. Medium grain rice would be fine! ….. wrong. Don’t use white medium grain. It was chewy and made the dish an odd texture. I would recommend using white basmati or jasmine rice.

This was the best fried rice I’ve ever made! The sauce is delicious and adds a great flavor. I also added broccoli ? Thank you!

This was wonderful! The peanut butter added such an amazing flavor!

Delicious! I’ve made this a bunch of times and I usually add a ton more vegetables than the recipe calls for. To make this even quicker, you can use pre-baked/flavored tofu (Trader Joe’s sells this) And then make the rice and the sauce ahead of time. Then all you have to do is sautee the veggies and mix everything together!

This recipe is delicious! I ave made it several times and it has been consistently wonderful and pretty easy. I like to increase the amount of sauce by about 25% and scramble two eggs before sauteing the veggies and tofu then mix that in with the rice and everything else.

I made this last night and let me tell you, it might be one of the greatest things I have ever made in my entire life! The flavor was incredible and left me speechless. I also added broccoli to this dish. I will definitely be making this again & again!

Left comment below with no star rating! Rectified that. Definitely 5 stars and will be preparing this frequently.

Absolutely loved it!!! I could totally eat the whole batch. Only downfall is I should’ve doubled the recipe ?

Dana,
Thank you for all of your wonderful recipes! This was easy ( I used leftover rice) and quick. Also added pineapple. Sauce was delish.

Loved this recipe! I cheated a bit in that I crumbled and pan fried the tofu in a little of the marinade instead of cubing and baking it. I added one extra teaspoon of the sesame oil just because I’m a fiend for that stuff. And I used leftover cooked rice because I had it. The recipe was dead easy and really yummy! Thank you for this- it’s definitely going into the dinner rotation.

Delicious and easy to make. The sauce was yummy. I used long grain white basmatic rice that had been previously cooked and it turned out perfect. I added cut up mini sweet peppers and they added to the taste. I omitted the green onions since I didn’t have any on hand. A very flavorful dish that I will be making ago. Thanks for this recipe.

I love your recipe. I did alter the cooking direction to remove oil (except sesame oil) and substituted maple syrup for the sugar. I half cooked the tofu in an air fryer and then tossed the tofu in the sauce. Then I finished the cooking in the air fryer. This is a lot quicker than the oven. I realize not everyone has an air fryer, but if you love tofu you should! I cooked the other veggies in broth. When they were done I combined leftover rice and tofu and sauce. This easily won over my picky husband. I also got the cooking down to about 25 mins. Perfect for a weeknight dinner. Especially since I work until 9pm. I need quick and fast. Thank you!

When it comes to cooking it is just my husband and I. I am vegan, he is not. I often do not take the time to make food for myself as I resort to simple variations of a staple salad. I decided to give this recipe a try and I am so glad I did! It will definitely be a regular rotation for me.
I used edamame instead of tofu and it was just perfect!

For my rice I cooked it according to the recipe with the 12 cups of water. After it was done I put it in the fridge to come back and make the rest at a later time in the day.
The rice turned out perfectly, it was not mushy or anything like that.

After having it I think I could happily double the carrots/peas/edamame and have it without the rice. That sauce is to die for!

Thank you so much!

Came out so awesome! We recently went plant based and because of your recipes I don’t think we’ll go back.

I found this recipe after I had done my shopping. I had no tofu or sugar. Still tastes brilliant. Plus I added red capsicum, halving the green onion. I try to eat as much of the rainbow, as I can. We’re all looking forward to tofu version next. Yum!

The tofu turned out crispy and the sauce smelled good, but it had way too much garlic for me to even eat it. If you are sensitive to garlic, I’d really cut back on the cloves!

I can’t find my review that I just wrote but I wanted to add that I used coconut sugar instead of the brown sugar because the coconut sugar was right in front of me and cooked Jasmine rice in the rice cooker! I can’t wait to eat it as a meal ?