Easy Vegan Fried Rice

Jump to Recipe
Bowls of our healthy fried rice with crispy tofu for a vegan meal

Friends, do you know how long it’s been since I had fried rice? Far. Too. Long.

This recipe is my solution to that problem and you should totally get on board because it’s quick, easy and super delicious.

Cooking tofu in a cast-iron skillet for making vegan fried rice

Origin of Fried Rice

The exact origin of fried rice is unknown, but it’s earliest mention is believed to be in a book about Chinese cuisine from the Sui Dynasty (569-618). The story is that Emperor Yang Guang tasted the dish in Yangzhou and loved it so much that it became an imperial dish.

The standard recipe for Yangzhou fried rice includes rice, eggs, meat, fish, mushrooms, bamboo shoots, and peas. You can find a traditional (not vegan) recipe here.

Our plant-based version strays from traditional in terms of ingredients, but is similarly colorful and cooks the rice twice for a “fried” effect.

How to Make Vegan Fried Rice

This fried rice requires just 10 ingredients and easy, fool-proof methods.

Including cooking the rice, the whole dish comes together in a little over an hour and feeds two generously as an entrée boasting 27 grams of protein!

Now we’re talking…

Cooking vegetables in a cast-iron skillet for vegan Chinese Fried Rice

It starts with my favorite crispy, baked tofu marinated in a simple 5-ingredient sauce and sautéed to crispy perfection.

Next comes a generous helping of vegetables tossed with the remaining sauce and perfectly tender brown rice.

Pouring sauce into cast-iron skillet filled with our Vegan Fried Rice recipe

The result? Fried rice perfection. It’s:

Loaded with vegetables
Topped with crispy tofu
Subtly spiced

Make this as an entrée or a side dish when a serious Chinese takeout craving strikes! I reckon it’s far healthier and more satisfying than anything you’ll find at a restaurant.

Big pan of our Fried Rice with Crispy Tofu for a healthy plant-based meal

What to Serve with Fried Rice

If you try this recipe, let us know! Leave a comment and rate it, and don’t forget to take a picture and tag it #minimalistbaker on Instagram! We’d love to see what you come up with. Cheers, friends!

Close up shot of a bowl of our gluten-free Vegan Fried Rice with Crispy Tofu
A big serving of our amazing Vegan Fried Rice with Crispy Tofu for dinner

Easy Vegan Fried Rice

Easy, 10-ingredient vegan fried rice that’s loaded with vegetables, crispy baked tofu, and tons of flavor! A healthy, satisfying plant-based side dish or entrée.
Author Minimalist Baker
Chopsticks beside a bowl of Vegan Fried Rice topped with tofu
4.85 from 443 votes
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 4
Course Entree, Side
Cuisine Asian-Inspired, Gluten-Free, Vegan
Freezer Friendly No
Does it keep? 3-4 Days



  • 1 cup extra-firm tofu* (8 ounces yields ~1 cup)
  • 1 cup long- or short-grain brown rice* (rinsed thoroughly in a fine mesh strainer)
  • 4 cloves garlic (minced)
  • 1 cup chopped green onion
  • 1/2 cup peas
  • 1/2 cup carrots (finely diced)


  • 3 Tbsp tamari or soy sauce (plus more for veggies + to taste)
  • 1 Tbsp peanut butter
  • 2-3 Tbsp organic brown sugar, muscovado sugar, or maple syrup
  • 1 clove garlic (minced)
  • 1-2 tsp chili garlic sauce (more or less depending on preferred spice)
  • 1 tsp toasted sesame oil (optional // or sub peanut or avocado oil)


  • Preheat oven to 400 degrees F (204 C) and line a baking sheet with parchment paper (or lightly grease with non-stick spray).
  • In the meantime wrap tofu in a clean, absorbent towel and set something heavy on top (such as a cast iron skillet) to press out the liquid.
  • Once the oven is preheated, dice tofu into 1/4-inch cubes and arrange on baking sheet. Bake for 26-30 minutes. You’re looking for golden brown edges and a texture that’s firm to the touch. The longer it bakes, the firmer and crispier it will become, so if you’re looking for softer tofu remove from the oven around the 26-28 minute mark. I prefer crispy tofu, so I bake mine the full 30 minutes. Set aside.
  • While the tofu bakes prepare your rice by bringing 12 cups of water to a boil in a large pot. Once boiling, add rinsed rice and stir. Boil on high uncovered for 30 minutes, then strain for 10 seconds and return to pot removed from the heat. Cover with a lid and let steam for 10 minutes*.
  • While rice and tofu are cooking, prepare sauce by adding all ingredients to a medium-size mixing bowl and whisking to combine. Taste and adjust flavor as needed, adding more tamari or soy sauce for saltiness, peanut butter for creaminess, brown sugar for sweetness, or chili garlic sauce for heat.
  • Once the tofu is done baking, add directly to the sauce and marinate for 5 minutes, stirring occasionally.
  • Heat a large metal or cast iron skillet over medium heat. Once hot, use a slotted spoon to scoop the tofu into the pan leaving most of the sauce behind. Cook for 3-4 minutes, stirring occasionally, until deep golden brown on all sides (see photo). Lower heat if browning too quickly. Remove from pan and set aside.
  • To the still hot pan add garlic, green onion, peas and carrots. Sauté for 3-4 minutes, stirring occasionally, and season with 1 Tbsp (15 ml) tamari or soy sauce (amount as original recipe is written // adjust if altering batch size).
  • Add cooked rice, tofu, and remaining sauce and stir. Cook over medium-high heat for 3-4 minutes, stirring frequently.
  • Serve immediately with extra chili garlic sauce or sriracha for heat (optional). Crushed salted, roasted peanuts or cashews make a lovely additional garnish. Leftovers keep well in the refrigerator for 3-4 days, though best when fresh. Reheat in a skillet over medium heat or in the microwave.



*If you don’t like tofu, you can sub 1 cup fresh or frozen edamame – add in with vegetables.
*For the rice, you can also substitute a comparable amount of quinoa.
*Rice cooking method from Saveur! Literally, the perfect brown rice.
*Nutrition information is a rough estimate calculated with the lesser amounts of brown sugar and chili garlic sauce.

Nutrition (1 of 4 servings)

Serving: 1 serving Calories: 321 Carbohydrates: 48.7 g Protein: 13.5 g Fat: 8.2 g Saturated Fat: 1.4 g Polyunsaturated Fat: 1.05 g Monounsaturated Fat: 1.01 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 816 mg Potassium: 385 mg Fiber: 4.8 g Sugar: 7.7 g Vitamin A: 4084 IU Vitamin C: 12 mg Calcium: 107 mg Iron: 2.7 mg

Did You Make This Recipe?

Tag @minimalistbaker on Instagram and hashtag it #minimalistbaker so we can see all the deliciousness!

If you love this recipe...

Get Our Fan Favorites eBook Here!

Reader Interactions

Leave a Comment & Rating!

Have a question? Use ctrl+f or ⌘+f on your computer or the "find on page" function on your phone browser to search existing comments! Need help? Check out this tutorial!

My Rating:

  1. Nicole says

    I made this for lunch today and had trouble with the sauce. I used tahini and brown sugar and the sauce was more like cookie dough than sauce. I tried adding soy sauce but it didn’t help much. So that lead to trouble marinating and separating my tofu. How can I make the sauce more of a liquid next time? The flavor was amazing! I would like to try it again soon.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hmm, might’ve been the tahini. If it was too thick, definitely thin with lime juice or water!

  2. Julie says

    Hi Dana,
    I’ve been LOVING your vegan fried rice for months. I just wanted to stop by and say thank you so much for such an awesome recipe! I love everything you make!!

  3. Caitlin says

    I made this with sugar snap peas instead of regular peas, and it was DELICIOUS. I made a double batch, and it’s feeding me for lunch this week.

  4. Ina says

    Deeeeelicious! I baked the tofu this time and unfortunately I burned it so it stuck to the pan… but still edible. I love the sweetness that the peanut butter and syrup added. Might try another batch tomorrow with another kind of soy. I had some baby spinach with it as well and it tastes like heaven on a plate. :)

  5. Jo says

    Thank you for putting me off Chinese Take Away for life! lol Its a healthier choice anyway, and I’m trying this recipe tonight :) Thanks! x

  6. Jessica says

    I’ve made this a few times now. My husband and I really like it, except neither of us like the texture of the baked tofu–we tried crispy and not so crispy. Now we just use edamame instead. I like that there’s a little bit of spiciness, but it’s not overpowering. Thanks for posting!

  7. Melanie says

    Finally something we all LOVE! This is delicious! And so easy! I’m loving your recipes! I will look forward to the cookbook!

  8. Monique says

    We thought your General Tso’s Tofu Stir Fry was incredible. This is too!! Many thanks for making Sunday dinners so good!!

  9. Frankie says

    Thank you for the recipe! Tried it last night, substituted brown rice with white. It was pretty good, especially the sauce! MMMMMMMMMMMMM

  10. Jeanette says

    I made this rice for dinner and the combination of flavors are delicious! My rice did turn out soggy as well and I believe it is because I didn’t drain it all the way. The instructions stated to drain for 10 seconds. I did but there was still too much water left. My own fault, I should have went with my instincts. It’s not like I’ve never made rice before. Also the tablespoon of peanut butter was a bit much for me. Next time I will use half of a tablespoon, it’s all preference. I made my own chili garlic sauce for this recipe (so yummy) because I’m trying to stay away from anything that sits on a supermarket shelf and has preservatives and I added some edamame beans to the vegetables. The sauce for this rice is so good I’m thinking of what else I can put it on. I will definitely be making this again soon. Thanks for the recipe!
    P.S. your tofu scramble recipe is also delicious!

  11. Courtney says

    I’m transitioning to veganism and I just finished making a very similar variation of this recipe and it was so amazing. Very time consuming, but totally worth it.

  12. Bridget says

    I followed the recipe pretty closely, but I found that I ended up with way too much sauce. I also had a very difficult time with everything sticking to the pan? Hmm..

  13. Stephen says

    Excellent recipe!! I love Asian food, and this captures the amazing taste. Even though after reading it before making, I decided to tweak it a bit for my personal taste, and cooked the tofu in a pan rather than bake it. Also used baby corn as well as the other veggies, as well as adding more chili garlic sauce for heat. YUM. Definitely making this a lot more!!

  14. Esther says

    Dana this recipe is sooooo good!
    We are just having it for dinner for the second time now.
    Thank you again for sharing all these delicious recipes!

  15. Paul says

    Thanks for the recipe. Tastes really good but the tofu is like rubber. I’ve never cooked tofu before. Did I do something wrong? I’ll eliminate the tofu next time and add 3x as many veggies. Its a little too complicated for my taste any way. I’ll stick with boiled rice, add veggies and sauce and call it good. Then have some nuts or beans for protein.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Paul, it sounds like maybe the tofu got over-baked. Hope that helps for next time!

  16. Cathi says

    Why must we read about preparing dead animals to eat on a plant based recipe site, particularly in the reviews for a VEGAN rice recipe? Better to avoid exposing readers to that kind of reference on this site.

  17. fanceeist says

    I made this, with minor modifications (fresh diced ginger, green beans because i had no peas, orange bell pepper, slightly different proportions for sauce, quinoa). Either way, I am so glad I made a larger serving because i couldve eaten the whole pan. This is sooo yummy! I will certainly be making it again.

  18. Sharon says

    The best, the very best. Made it twice and each time I think about taking a picture it’s too late, rice all gone!

  19. Edy says

    This was delicious!!! I didn’t use the tofu because I didn’t have it on hand for this recipe, but it was still great. I will be adding this to my favorite recipes list! Looking forward to trying it with the tofu. Thanks for sharing!

  20. Brittany says

    My boyfriend has made this twice now, and I can honestly say I adore this recipe! I love the way the tofu turns out, it makes for a very unique tofu experience. As far as difficulty cooking, he never seems to complain or need help making this.

  21. Aimee says

    This is delicious!! I’ve never cooked tofu before as previously I’ve had two horrific tofu experiences in restaurant. But this has completely changed my mind!
    Even my omni boyfriend who “doesn’t like rice and hates tofu” loved it, which is a bonus.

  22. Denise says

    Rice may have the best texture done this way, but it loses all the water-soluble B vitamins. If it wasn’t for the fiber, you might as well use white rice.

    Try using a proportion of 1-1/2 c. water to 1 c. rice (1-3/4 c. if you are high altitude or the climate is very dry). Bring water to a boil. Add the rice. As soon as the water returns to a boil, turn the heat down to low. When I had gas, I used a heat diffuser. Now I use a rice cooker.

    It takes an hour to reach perfection, unless you pre-soak the rice in your cooking water.

    My mother taught me to cook rice this way as a girl. She learned the water proportions when we lived in Hawaii. The only time it’s failed me in 47 years was the first time I cooked rice in the Idaho Panhandle. The elevation was 3500 ft. I added 1/4 c. water from then on and got the same fluffy rice as always.

  23. Alejandra says

    After draining the rice for 10 seconds and then letting it steam for 10 minutes (covered ),as the recipe called , the rice was still too soggy. It was not clear to me if the all of the water was to be drained or only 10 seconds worth of the water. Made the outcome extremely sticky and a bit gross. Also one cup maybe too much for the veggies and sauce . on the bright side the tofu tasted great before I mixed it in with the roce and veggies. Bummer

  24. Katia says

    I am not sure I can say “I love this recipe” because I changed many things in it (white rice instead of brown, added peppers, and my tofu was cooked already), but my dish was delicious. So thank you! I like that you can basically use any kind of veggies in it. I would definitely make it again. The only thing I suggest is to make twice more sauce. My tofu absorbed a lot of it so I didn’t have much for the veggies and rice. Also, it would be good to have some sauce to heat leftovers with.

  25. Millie says

    Best fried rice dish I’ve EVER had! Thank you! A great combination of heat, sweetness, saltiness, and textures. I personally love tofu and have never baked it. Such brilliance! I make this dish once a week now. It’s a staple in our home!

  26. Scott says

    Made this tonight after my nine-year-old gymnast daughter challenged me to find a healthier alternative to Trader Joe’s packaged fried rice. Had it ready to go when she arrived home from practice, and she LOVED it, as did my older daughter and wife. She asked if we can start having it every Thursday night, and given how picky she is about food, that’s saying something. Thank you!!!

  27. Anna says

    I am only pescatarian myself but I thoroughly enjoyed this vegan recipe! Very balanced and easily adjustable to what you personally enjoy.

  28. Paula says

    I made this recipe last week. My husband and I both thought it was delicious. Tonight I made this recipe for the second time, to try it out on my finicky college student. She loved it. I am relatively new to a plant based diet, and still looking for that “Magic Nine” recipes that will help me sustain this diet for the rest of my days. So, finding this delicious new choice has magnified importance for me. Thank you so much for this new family staple. :)

  29. Tiffany L. says

    Oh my…just finished making this and eating it now with the fam. Delicious thanks for the recipe gonna become a regular meal!

  30. Jessica Whiting says

    This was amazing! I used sunflower seed butter instead of peanut butter. Added yellow peppers and mushrooms. Thank you for such a wonderful and easy meal. My family has such food restrictions. This meal was a real treat!

  31. Pamela says

    Just made it for my dinner and it tastes delicious!! Never cross in my mind that tofu and fried rice could be this tasty!! Thanks for the recipe dear

  32. paula says

    This is SO good! I use seitan in place of tofu, due to soy allergy and use coconut aminos in place of soy sauce. Such good flavor!

  33. Keiko says

    Just made this and it’s fantastic – so filling. Threw some avocado on top (as I do with most of my meals!) Thanks for sharing :)

  34. Amy says

    Just made this for dinner and oh my goodness, so good! My favourite part was the tofu, and I’ve never really been a fan of tofu. Thank you!

  35. Linda says

    DELICIOUS!!! I am eating the cold left overs of this (made it last night for dinner) right now and it’s just so good! I made mine with brown rice and riffed a bit with what I had on hand: corn instead of peas, added mushrooms because I had some that I needed to use, no green onion, date syrup for the sweetener, and cayenne pepper for heat…so good – will definitely make again…thanks for sharing this recipe!!

  36. Hattie says

    First time I made this I liked it but I wasn’t as hysterically happy about as my non vegan bf who thought this was the best rice dish he had ever eaten. I was somewhat taken aback by his enthusiasm until Ok so its delicious. Its really simple to make.
    Made it a second time just to be sure that it is perfect and yes, yes it is! I have a non stick wok so I don’t use as much oil but it still feels like a indulgent treat.
    Made it three times now and Oh my!
    Thank you, this is a great go to dish when I have a craving for ‘takeaway’.

  37. Sarah Smith says

    Wow !
    That’s it. This is exactly what I need. Using soy sauce gives a very special taste.
    It looks really attractive and delicious.
    Thank you very much.

  38. Temi says

    I tried this recipe tonight with basmati rice, and the texture was a little off from traditional fried rice. I love the sauce, but I really want to see what the difference would be if I used cold rice instead.

  39. SyntaxAxe says

    Man, here’s the problem with every vegan recipe on the internet. ‘It’s super quick and only 10 ingredients!’ = After you get through my blog (there’s always a blog-like post first), you will find that there’s definitely more than 10 ingredients and it takes an hour and 15 minutes to make a dish that usually takes 20-30 minutes. Granted this blog/recipe section is far from the worst I’ve seen for this, but it seems to happen 99 out of 100 times, every time I look for a recipe on the internet, ever since I went vegan. There, just venting my frustrations. Enjoy your fried rice, folks.

  40. Nykia says

    I made this last night. It was so good and easy. I had some brown rice in the fridge and remembered seeing this recipe as I was browsing your site. The sauce was great. It was reminiscent of a local Chinese restaurant. I didn’t have any veggies so I used a cup of Whole Foods Frozen Mixed Vegetables. The tofu was nice and crispy. I should have used my cast iron skillet instead of the nonstick pan to get the nice char as your picture but it turned out just fine (I know for next time!). Thanks for posting such great, easy recipes.

  41. Michelle says

    I made this last week and loved it so much I am making it again tonight. I added a red jalapeno for more heat and diced red bell pepper. The chili garlic sauce really added a lot of flavor. I am serving it with a side of Veggie gyozas from Trader Joes’s.

  42. Dd says

    Made this last night and it was great, though I did add more veggies (red pepper, corn and celery). I also used frozen tofu (defrosted in the fridge overnight), which is a habit I picked up from The Vegan Lunch Box years ago. I always freeze my tofu because I like the texture better, it is easier to work with – and you can load up when it is on sale!

  43. Andre says

    As a college student with little time during the week, I like to cook in bulk on the weekend. I cooked up a huge triple batch of this stuff and ate it all week. It was delicious each time!! The tofu had a fantastic texture and the sauce is amazing! I added mushrooms to the stirfry too and it worked great.

    One tip that I have if you plan on making extra portions and re-heating them: I like my stirfry saucy, and found that the stirfry absorbed all of the sauce overnight. I made an extra portion of the sauce and dribble over the stirfry after it had been microwaved. Delicious saucy stirfry each time =)

  44. Denise says

    Just decided to go vegan recently and this definitely hit the spot! As a college student fried rice is like my go to meal so I was worried it was not gonna be substantial just eating rice and veggies. But this recipe is great! The tofu and the sauce is awesome. I’m enjoying it with sriracha right and really happy with it although I don’t how Dana makes it look so good. Mine doesn’t look as pretty but tastes fine.

  45. Andrea says

    Made this tonight, with tons of veggies, but put it on whole wheat pasta (didn’t have any rice) It was fabulous!!!!!! Will make it again soon the right way, and I am sure we will all love it just as much! Thank you.

  46. Laina says

    I just had to comment. Looking at the ingredients I knew I’d love this dish so I doubled it and I’m so glad I did! ?

    It is over the top delicious and my DH who doesn’t usually like my food devoured it. He even ate some as a midnight snack!!!

    I kept it oil free and sautéed some onion instead of green onions. To vary this I’m going to switch veggies next time and I’ll add some mushrooms too!

    The rice is superb, I can’t believe how well it turned out – separated like white rice and al dente. Really enjoyed this new cooking process and will repeat it from now on!

    Now I need to try some of your other recipes. Any suggestions?

    Oh, and I pinned this recipe too and told some friends about this recipe too! I just had to rave about it – it’s that good!!!

  47. Abbie says

    I’ve just finished making this and WOW! I think I may have messed up the sauce (amateur cook here) as mine seemed to be a lot more thick and gloopy than the one in the picture but it was fabulous regardless. Major food coma right now!

  48. Cynthia says

    We quadrupled everything, so we could enjoy leftovers, and I’m glad we did. This was great! We added two small summer squash, since we had them in our fridge, and they made a tasty addition.

  49. Noreen says

    Just made this tonight and I loved it! The marinade for the tofu was perfect, I had to force myself to stop snacking on it after I put it aside or I wouldn’t have had enough for the rice! Next time I’ll double the recipe – – it won’t last past tonight – – tomorrow’s lunch at the latest. Thanks for sharing!

  50. Megan says

    Any substitute ideas for a daughter who needs to avoid peanut butter?? We usually use sunbutter but wasn’t sure how that would do for the sauce?! Looks so yummy!!! I’m making tonight :)

  51. Carol-Ann says

    This is such a delicious dish, thank you for posting it! I’ve made it twice already – the first time exactly following the recipe, the second time I got lazy and took a short cut. Instead of baking the tofu, I just chopped up some cremini mushrooms and marinated those. Didn’t get the same crunchiness as the tofu had, but wowza the flavour was still amazing!! Love all of your recipes, you are a true master ??

  52. Casey says

    Made this tonight for dinner… It was super super yum! I would definitely make it again. I added in bok choi and pineapple and it was perfect. I just made my rice in a rice cooker but it got a little sticky once I was mixing everything together so next time I will try it the way you suggested or i will warm up cold cooked rice.

  53. Janet says

    I made this today. It is definitely a keeper. I doubled the recipe—no more trouble and leftovers! I followed the recipe exactly. I did not like the way the rice turned out—very gummy. Next time I’ll just cook it in my rice cooker–I love the way it turns out. Also felt the 1/4″ tofu was too small. I’ll do 1/2″ next time. Loved the sauce and flavors. Thanks!

  54. Cora says

    I made this for dinner tonight and it was fantastic! My husband declared it the best rice he’s ever had. The sauce was amazing as well. I made extra, mixed in chopped cashews, and drizzled on top. So delicious! Thanks so much!

  55. Shelly says

    Delicious! Made this tonight! Trying to get the family to eat more vegan – they all loved it!! The way the tofu and rice turned out was fantastic! I have to say this is about the 5th recipe of yours I have tried and each one has been a winner! Thank you!!

  56. Elizabeth says

    Delicious! I try to cook meat free a few times a week and I have never gone wrong with your recipes–Thank you!!! My husband and I literally scraped the pan clean on this one! Between this and the spring rolls, I’m in heaven!

  57. Carol says

    Easy and delicious. Made it with edamame, so it was super easy!! Vegan daughter proclaimed it the best thing she ever ate, so I made it again immediately.

  58. Sue says

    Made this the other night and it was outstanding! I usually marinate my tofu before baking but your method allowed the tofu to hold it’s shape and was better. Also loved the method for cooking the brown rice….much fluffier than the “traditional” method. Posted a pic and tagged you on IG! sueliosd

  59. Ellie says

    Let me say I love Asian food – Thai, Chinese, Vietnamese, you name it, I’ll eat. I purchased your cookbook that has the eggrolls and combined with this recipe and some vegan orange tofu, I had an excellent meal last night! Leftovers for lunch too, that my non-vegan co-workers were eyeing and asking for the recipe :)

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Sorry you didn’t enjoy it, Eiji! Next time perhaps reduce the sweetness and leave out the PB if preferred.

    • Mariah says

      I agree, I was looking in the comments for someone to say it. Peanut butter and sugar makes terrible fried rice. My fiancé made this, I would have stopped him if I could ? Love everything else though Dana! We usually cut back on sugar on all your recipes but this one just doesn’t need it at all.

  60. Danielle says

    We just made this for dinner. It was delicious! We modified it a bit, first of all we doubled the recipe for left overs, I did half maple syrup and half brown sugar, we used Braggs instead of soy sauce and we added broccoli. It was super tasty and really easy.

  61. Annette says

    Made this tonight for the family, although I am the only vegan. It was just amazing!!! Added a few more veggies but the rice was cooked perfect, and the tofu delish!!! Thanks for the great recipe, haven’t eaten fried rice in years, now I can again! Yay!!!

  62. Rubia says

    I can wait to try it! I have only a question, I’m allergic to peanuts and I was wondering if it could be possible to replace the peanut butter with some other nut butter.

  63. Stacy Saul says

    I made this for lunch today and it is now a family favorite! I added zucchini and corn since I had some in the fridge. The crispy baked tofu is fantastic. Thank you!

    • Michelle Bourgeois says

      I haven’t tried tofu yet so I added grilled Cauliflower instead, recipe was Awesome n not only my husband n myself loved it but also our very picky son…Thank you

  64. Samantha says

    Thank you for this! We made it for dinner last night and it was a hit. That’s particularly notable since our youngest is terribly picky, he generally rejects meals after the first bite. He ate his entire bowl and asked for seconds! That’s a really big deal around here:) Thank you!

  65. juliana says

    I made this last night and it was delicious! Thanks for the recipe! I had leftovers for lunch and it was just as good.

  66. Louise adolphson says

    I love your posts and recipes so much! I posted your recipe again in my “best healthy food selection”, if you want to see.


  67. Jessica says

    I made this on Saturday and it was good. It was way too hot to turn on my oven, so I pan fried the tofu, threw it in the sauce, and re-fried it. I really liked it! Next time I would DEFINITELY double the amount of peas and carrots. Maybe even add more types of veggies. Thanks for the recipe.

  68. Delfina says

    I was just searching for an easy vegan fried rice recipe this weekend and came across yours. I didn’t end up making it because I didn’t have tofu or many of the ingredients but I’m definitely making it this week! Is there a substitute for chili garlic sauce? I don’t have any and not sure I’ve seen it in stores.

    • Danielle says

      Hi Delfina,

      Just so you know, I have used Sriracha in place of chili garlic sauce many times with great results, but you can also usually find the chili garlic sauce in the same place as the Sriracha in the grocery store.


      • Delfina says

        Thanks Danielle! I ended up going to the store and buying the chili garlic sauce, which was right next the Sriracha as you said. The fried rice turned out great!

  69. Sarah | Well and Full says

    This looks SO GOOD!! I’m always looking for healthy versions of my favorite take-out items. I’ve tried a few fried rice recipes before but they’ve been kind of lackluster… so I’m really excited to try this one!! :D

  70. Emily | Robust Recipes says

    I love fried rice! This looks amazing. I am not very familiar with cooking with tofu, but this looks like a great recipe to get me started!

  71. Janell says

    This was dinner tonight and it was FAB!! I’m scared of tofu, so I added extra peas and topped mine with cashews and hubby’s with shrimp. SO easy and SO delish! My new favorite fried rice recipe.

  72. Lilla says

    Made for lunch yesterday, it was great! Added a bit of fresh corn with was great and perfect for a late summer afternoon. Love this rice cooking method, so much fluffier than my usual brown rice, I will cook brown rice like this always from now on! Thanks!

  73. Amanda says

    Wow, this tofu looks awesome! Nothing makes me happier than nice crispy tofu (except maybe an incredibly rich dessert). ?. I can’t wait to try this!

  74. Eve @ Baking the Day says

    Oh my Dana, my mouth is actually watering! I love brown rice so much and I am so happy you have made this fried rice with it. The tofu pieces look so flavoursome and sticky, perfectly complementing to the veggie rice, pinned!

  75. Rebeca says

    Oh my, this looks beyond delicious! And Saveur’s rice cooking method is, indeed, perfect. I’m a believer.

  76. Jenn says

    I just finished making this and it’s delicious! I made some changes because I didn’t have all the ingredients but the sauce is great!!

  77. Daniela says

    This looks amazing and I’ll be making it for dinner tonight! However, it says 12 cups of water to boil the rice in.. I’m wondering if it’s supposed to be 2? :)

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Nope! It’s 12. See my link in the notes to Saveur’s “Perfect Brown Rice” – it’s the only way I cook brown rice now!

      • Daniela says

        Wow! Okay sorry about that, I usually do the 2:1 ratio so wasn’t sure – will check out the rice recipe!

        • Dave says

          After draining the rice, put it back it back into pan ,put a lid on and let it cook in its own steam for 10 minutes. No heat nothing.
          Result cooked fluffy rice

      • David says

        the rice came out perfectly! I’ve never cooked rice this way before. Thanks for the tip. I was nervous, but this, again, is perfect rice.

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Hi Judy! See the link in the notes to Saveur’s “Perfect Brown Rice” – it’s the only way I cook brown rice now!

      • Colleen says

        Just because another recipe tells you to use that much water doesn’t mean you should, and it doesn’t mean it tastes any better. I’ve made this rice twice- once the wasteful way and once using 3-4 cups of water, and they had the same taste and texture. 12 cups is incredibly wasteful. But other than that I LOVE the recipe.

    • Don says

      No it’s 12. Brown rice cooks the best when done this way. Strain after 30min of uncovered boil, let stand for 10 min covered. serve

    • Rebecca says

      I was just thinking same thing usual when your cooking rice it’s double the amount of water is you would rice
      . so 4 cups water 2 cups rice etc depending on recipe

      • Jessie says

        Trust the method! It’s basically cooking the rice like pasta. The water doesn’t absorb, you strain the rice instead. It does creates the perfect texture.

      • Linda Richmond says

        Boiling rice like pasta and then draining it is a great idea because it helps to rid the rice of arsenic, which is inherent in rice — and carcinogenic. I found her method to work perfectly!!!

  78. Kathryn - The Scratch Artist says

    I used to live on fried rice, but I haven’t had it in so long! Thanks for bringing it back into my world. Its funny how we temporarily forget about foods and food combinations.

    • Kate says

      Just made this yummy dish, I love how affordable it is. The sauce was really nice and I liked baking the tofu before frying it, thanks for the recipe!