Easy Vegan Fried Rice

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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 438 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

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Reader Interactions

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My Rating:

  1. Gia says

    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.

  2. Anna says

    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!

  3. jeanne says

    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!

    • Rachel T says

      Hi, I made this tonight and really enjoyed it. I added my own vegetables like spring onion and celery, peas, mangetout and sweetpeas. I need to work on making my tofu crispier but I really enjoyed it, I added some bicarbonate soda to the rice which I needs gives a cheese like taste and it did. Sauce turned out lovely. One thing though, can this be frozen? I eat for 1 and it is quite a big batch.

      • Support @ Minimalist Baker says

        We’re so glad you enjoyed it, Rachel. Love your modifications, too! Baking longer or cutting smaller should help the tofu be more firm. It can be frozen, but it won’t taste as fresh and the texture won’t be the same.

  4. Diana says

    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!

  5. MATTHEW says

    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.

  6. Claire says

    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!

  7. Jennifer Nittolo says

    Hi, I made this and the rice came out like oatmeal. I followed the directions to a T except I used basmati rice. Didn’t think that would make a difference but when it came time to strain the rice the rice literally wouldn’t strain! The water wouldn’t come out of it. This also made the dish very bland. A disappointed family tonight after I spent a long time making this. Thoughts for the future?

    • Support @ Minimalist Baker says

      Hi Jennifer, sorry to hear that was your experience! Were you using brown or white basmati? It sounds like it may have been white rice or possibly par-boiled brown basmati?

      • Jennifer Nittolo says

        White basmati. I knew it might be slightly different but I never imagined it would literally be like watered down oatmeal!

        • Support @ Minimalist Baker says

          Yeah, it is quite different! White rice will cook much faster than brown. Hope that helps for next time!

          • Jennifer Nittolo says

            I’m afraid to waste the money on ingredients to try again because what if it comes out bad again

        • Lpizzle says

          Hi Jennifer! Your comment about not wanting to waste money on buying the ingredients actually called for in the recipe is confusing!

          • Jennifer Nittolo says

            To clarify, I’m worried about it not working again even if I do buy the fully correct ingredients. That’s what I was saying

  8. Kristina says

    An instant hit in my house! When I read the recipe for the sauce I was a little unsure if it would be good but WOW! My 3 year old who was helping me cook would not stop eating the tofu while I was cooking. I’m going to make that sauce and tofu combo just as a snack for my kids. They scarfed it down and asked for more. 5 stars for sure! :)

    • Support @ Minimalist Baker says

      Love that! We’re so glad you and your family enjoyed it, Kristina! Thank you for sharing! xo

  9. Rebecca says

    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!

    • Support @ Minimalist Baker says

      We’re so glad you enjoy our recipes, Rebecca! Thank you for the lovely review! xo

  10. Ruth says

    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!!

    • Support @ Minimalist Baker says

      We’re so glad you and your family enjoy it, Ruth! Thank you for the lovely review and for sharing your modifications! xo

  11. Joey says

    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.

    • Support @ Minimalist Baker says

      Amazing! We’re so glad you enjoy the recipe and the brown rice method too! Thank you for sharing!

    • Liz says

      Can you explain the rice cooking method? What do you mean by “strain for 10 seconds?” Is it ok to just cook my rice the usual way instead? (Simmer on low for 40-45 minutes).

      • Support @ Minimalist Baker says

        Hi Liz, This way of cooking brown rice is the “pasta” method and yields extra fluffy, tender rice. It just means strain the rice through a fine mesh strainer. But you can use your usual way!

  12. Kelsey says

    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!

  13. J says

    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!

  14. Nancy says

    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.

    • Support @ Minimalist Baker says

      Hi Devin, what type of rice were you using? Is it possible it was white rice or par-boiled? This method is the pasta method for cooking rice and we find it yields extra fluffy rice. Feel free to cook the rice however you prefer!

  15. Susan Roman says

    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.

  16. Savannah Barreca says

    Thank you so much for the reply! It did work out! I had to make more sauce because the tofu soaked it all up. I kept an eye on the tofu in the oven to make sure it didn’t burn. The meal was a big hit! We are a family of 3 and no leftovers. Besides my mistake, I followed the recipe exactly. Next time I will bake the tofu before adding it to the sauce. Thanks again!

  17. Savannah Barreca says

    I made a big mistake. I saw and read through this recipe a few days ago. Today I decided to prep for it so I can make it tomorrow. I cut up the green onion and I pressed out the liquid from the tofu and then afterwards I added the tofu to a bowl with the sauce to marinate overnight in the fridge. I did not bake the tofu first, that’s my mistake! Can I still bake the tofu tomorrow even though it will have sauce everywhere? Thank you in advance for any advice.

    • Support @ Minimalist Baker says

      Hi Savannah! We hope we aren’t too late to help you with this recipe. It should work alright to bake the tofu with the sauce on, but the texture will be slightly different and we’d recommend using parchment paper to limit messiness. You may need to reduce the bake time too, or at least keep an eye on it in case the sauce burns. Hope this helps!

  18. Bashu says

    I was about to leave a comment saying “how the heck am I supposed to boil the rice on high for 30 minutes! I just took it off after 20 minutes and it’s almost mush!”

    Then I reread your ingredients list and realised that I used white rice instead of brown.

    Thanks for the recipe I am really excited to finish cooking it!

  19. AB says

    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!

  20. Zack says

    I was pleasantly surprised how good this turned out. My kids commented, “Dad, it taste better than mom’s recipe”. BTW, my wife is a brilliant chef, so I felt compelled to share my feedback with you this morning that this recipe rocked. Thank you! I used white rice btw, we don’t do too much garlic so I need a replacement for chili garlic sauce. I will try to find chili sauce perhaps.

    • Support @ Minimalist Baker says

      That’s so great to hear, Zack! We’re so glad you and your family enjoyed it! Thank you for sharing!

  21. Jenny Fisher says

    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!

  22. Miranda B. says

    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 :)

    • Support @ Minimalist Baker says

      Yay! We love to hear this. So glad everyone enjoys this recipe, Miranda, thanks so much for the review!

  23. Sarah says

    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!

    • Support @ Minimalist Baker says

      Yay! Thanks so much for the lovely review and for sharing your modifications, Sarah. We’re so glad you all enjoyed!

  24. Lubomir Jordan says

    Its ok but the rice is so dry and not as flavorful. I did everything the recipe said. Deff needs more sauce.

    • Support @ Minimalist Baker says

      Sorry to hear that was your experience, Lubomir! You could try doubling the sauce next time, if preferred!

  25. Karen says

    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!!

  26. Leia says

    I’m sorry but this was not a hit. I followed the odd rice meat had and the rice was terrible. Yes I used brown rice, but it was brown basmati. It was a soggy mess. The tofu was chewy and not delicious. And as others have said, the sauce, likely the sugar and tamari, burnt to the cast iron pan and made no difference in the texture by frying it afterwards. Well, except now there was burnt sauce on the tofu. I much prefer marinated tofu fried in a cast iron pan over this oven method. Never again.

    • Support @ Minimalist Baker says

      Hi Leia, shucks, we hate to hear that! Many readers have enjoyed this one, but sorry to hear it was a miss for you! The tofu should be a little chewy, but not unpleasantly so. We wonder if it may have needed to bake a little less time or cut into larger pieces? We’ll give it another look and see if we can make improvements!

    • Support @ Minimalist Baker says

      Hi Paulie, 12 cups is correct – it’s the pasta method for cooking rice and in our experience yields extra fluffy rice!

      • Jo says

        Hi! I was a little confused too as the recipe calls for 1 cup of rice to 12 cups of water… It seems like a lot of water so I followed my standard rice cooking method and combined it with the rest of your recipe and it was the best fried rice recipe I’ve tried so far! Thank you!

      • Fred says

        I am appalled at how wasteful this is. There is absolutely no reason to use 12 cups of water for 1 cup of rice. Even if it tastes marginally better I cannot believe how wasteful that is. just do a 2:1 or 1.5:1 ratio like every other rice recipe on the internet. It will turn out perfectly fine without literally 600% more water.

        • Kay Marlow says

          @Fred…You can make a more economical or “less wasteful” comment or suggestion without being mean spirited and insulting.

          To the Chef/Team: I want to thank you all for all the recipes that you place out there for us to try Free of Charge. We appreciate this so much as we go along our vegan Journey.

  27. jane says

    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.

    • Support @ Minimalist Baker says

      Oh no! So sorry this was your experience, Jane. You probably did this, but pressing the tofu really helps it cook well, in future you could also toss it in a bit of avocado or olive oil to help it brown. Thank you for sharing!

    • Support @ Minimalist Baker says

      Hi Zoe! If the tofu sits for more than a couple hours or goes in the refrigerator it might get soggy, but could be reheated/recrisped in a pan or briefly in the oven. Hope this helps!

  28. Shivani Gupta says

    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.

  29. Lizbeth says

    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!

    • Support @ Minimalist Baker says

      Thanks so much for the review and for sharing your experience, Lizbeth! We are so glad you enjoyed the end result!

  30. Tan says

    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.

  31. Sonja says

    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.

    • Support @ Minimalist Baker says

      Hi Sonja, we’re so glad you enjoyed the sauce! It does sound like the tofu could have used a little less cooking or cut into larger pieces. Hope that helps for next time!

  32. Gord Potter says

    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!

    • Support @ Minimalist Baker says

      Aw, that’s so great to hear your daughter has a new tasty dish to enjoy! Thank you for the lovely review! xo

  33. Liz says

    Im trying vegan recipes. I would like to try this with basmati rice. Will this work? Also I’d like to ask the purpose of the unusual way of cooking rice. Usual measurements are 2:1, why 12:1? Thanks.

    • Support @ Minimalist Baker says

      Hi Liz, Yes, that will work but you may get a slightly different texture! We prefer the pasta method of cooking rice for this recipe because it makes it extra fluffy. You can use your usual way though, if preferred!

    • Support @ Minimalist Baker says

      Hi Jaclyn, That should be fine! We’d suggest following the package instructions for cooking the rice (instead of following step 4). Hope that helps!

  34. William says

    I like the look of this recipe but want to ask a couple of questions.

    Is very little oil in the recipe just 1 tsp in the sauce/marinade is this sufficient to fry the baked tofu and then the veg and the rice without adding anymore oil?

    All I have in my cupboard is crunchy peanut butter would this be ok to use?

    • Support @ Minimalist Baker says

      Hi William! The teaspoon of oil should be enough, but if you prefer using some more during cooking you can! Crunchy peanut butter should also work well here! Hope this helps!

  35. Tess says

    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.

  36. Matt says

    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.

  37. Casey says

    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.

  38. Blue says

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

    • Support @ Minimalist Baker says

      We haven’t tried that, but we think it might work. Let us know if you give it a try!

  39. Roger says

    A good, easily made recipe. Thawed frozen peas or mixed vegetables may be added. Carefully stir in a small bit of hot sauce at the very end. Or (not at all hot, but flavourful) Penzys Aleppo pepper flakes from penzeys , of which I am but a customer.

  40. Stevie says

    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.

    • Support @ Minimalist Baker says

      Thank you for sharing your feedback, Stevie! We’re glad you enjoyed it overall.

  41. Grace says

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

    • Support @ Minimalist Baker says

      Hi Gracie, we’re glad you enjoyed it overall, but sorry to hear the rice didn’t turn out! Is it possible you were using parboiled rice?

  42. Amy says

    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!

  43. Randy says

    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.

  44. Abby Dimitrijevic says

    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!

    • Support @ Minimalist Baker says

      Woohoo! We’re so glad you and your family enjoyed it, Abby. Thanks so much for sharing! xo

  45. Jen Orenstein says

    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.

  46. Breanna Leddy says

    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!

    • Support @ Minimalist Baker says

      Hi Courtney, thanks for checking. 12 cups is correct though! It’s the pasta method for cooking rice and yields extra fluffy rice. You can find more info here.

      • Courtney says

        Wow that’s a lot of water but thank you so much for letting me know!! I’m a huge fan of your recipes, thanks for posting so many delicious plant based ones!! Have a Blessed Day!!

  47. Carol says

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

    • Support @ Minimalist Baker says

      We’re so glad you enjoyed it, Carol! Thanks for the lovely review and sharing that modification! xo

  48. Carol says

    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!

  49. Emma Cause says

    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.

  50. Johnia says

    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!!

  51. Michelle Simmons says

    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!

      • Kate says

        Awesome recipe- the sauce is to die for. I added baby corns and water chestnuts just cause I had them on on hand. Made the mistake of using white rice (didn’t read!) and it was mush for obvious reason. If you use white rice- cook it how you normally do! Thanks for the recipe- definitely saving and making again!

  52. Coco says

    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

  53. Lindsey says

    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.

  54. Allie says

    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!

  55. Annette Clark says

    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!

  56. Rose says

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

    • Jaime says

      This is a wonderful recipe. We have made it twice. This last time we doubled EVERYTHING, because it is that GOOD! This recipe is a definite keeper.

        • Courtney Weeks Gagner says

          Wow I googled, easy vegan fried rice and I’m so thankful I did! Delicious!!! I chopped up green onions, carrots, and green beans. I used cooked white rice that I already had made in the fridge. I didn’t have sesame oil, but it wasn’t missing a thing! Even my meat eating hubby said wow babe that’s delicious!!! Thanks for this wonderful recipe!

          • Support @ Minimalist Baker says

            Woohoo! We love to hear this. Thanks for the lovely review, Courtney, so glad you both enjoyed! xo

  57. Teri says

    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.

  58. Johnia says

    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!

  59. Laura says

    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!

  60. Elisia says

    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.

  61. Kayla Krakoff says

    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.

    • Support @ Minimalist Baker says

      We’re so glad you enjoyed it, Kayla! Thanks so much for the lovely review and for sharing your modifications!

  62. Donna Reeves says

    My good friend brought this over for lunch yesterday. It is awesome. Definitely better than any I have had before. I will be cooking this myself. It will probably join my regular rotation. I will be using peanut powder in place of the peanut butter to lower the fat.

    • Support @ Minimalist Baker says

      We’re so glad you enjoyed it, Donna! Thanks for sharing! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  63. Kelly says

    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!

  64. Lindsey says

    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!

  65. Leah says

    I make this every week and it’s one of my favorite meals. I go for tempeh instead because it’s quicker – soaked in the sauce and pan fried until golden brown and then add it back in at the end. I also use frozen peas & carrots to save time, and coconut sugar instead of brown sugar. Sesame seeds on top at the end. Sooo delicious!

    • Support @ Minimalist Baker says

      Thanks so much for sharing, Leah. We are so glad you enjoy it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  66. Sana Jesudason says

    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!

  67. Cecily says

    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.

  68. Jennifer says

    Hi! This recipe looks so good and I am planning on trying this recipe but was wondering if it would make much difference in taste if I swapped the peanut butter for almond butter? As I don’t like peanut butter so don’t own any.

  69. Jan says

    How are 4 cloves of garlic equivalent to 12 grams? Is that a mistake? How tiny of cloves do you have? Which is correct? Did you just use 4 average sized garlic cloves then just list that as 12 grams, or did you actually mass out 12 grams?

  70. Laura CT says

    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!

    • Support @ Minimalist Baker says

      Aw, we’re so happy to hear it, Laura! And that the whole family enjoys it =) Thanks so much for the lovely review!

  71. Michelle says

    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! ❤️

  72. Laurie says


    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!

  73. oran aviv says

    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.

  74. Emma Carlsen says

    Why do you use so much water when cooking rice? You shouldn’t ever have to strain water out of cooked rice.

    • Support @ Minimalist Baker says

      Hi Emma, we find this method produces especially fluffy, tender rice. You can make it other ways, if preferred. We share our two favorite ways here.

    • Katherine says

      12 cups of water HAS to be a typo. That’s ridiculous! Otherwise this recipe looks delicious; can’t wait to try!

      • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

        It’s not! It’s like cooking rice like you do pasta. Trust the process! It yields the best brown rice.

      • Donna Reeves says

        Draining off the extra water after cooking rice removes some of the arsenic. New methods to overcome new problems.

  75. Miriam Davis says

    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!!

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Miriam. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

      • Natalie says

        This has become our go-to stir fry/fried rice sauce recipe. Its versatility is excellent. We’ve made it with both tofu and chicken, and with brown rice, white rice, riced broccoli, and zoodles. It is so incredibly delicious every single time.

        Also, my 14 month old is currently scarfing it down with riced broccoli. Parenting win!

  76. Freya says

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

  77. Jasmine says

    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!

    • Support @ Minimalist Baker says

      We’re so glad everyone enjoyed it! And love the modifications! Thanks so much for sharing, Jasmine!

  78. Doina says

    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.

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review and for sharing your modifications, Doina!

  79. Kirsty says

    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.

  80. Asha says

    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

  81. Eve says

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

  82. Erica says

    Hi, do you have a suggestion for a substitute for peanut butter? My daughter is allergic and was just curious.

  83. Betty says

    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!

      • Lynn says

        I love your recipes! This was awesome!! I followed the recipe expect for veg I used what was in the fridge (carrot, mushroom and frozen corn) it will work with any. I doubled the recipe hoping for leftovers …. next time I will have to triple it. Thank you for sharing this recipe!!

        • Support @ Minimalist Baker says

          We’re so glad you enjoy our recipes, Lynn! Thanks so much for the lovely review! xo

  84. Hollie says

    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.

  85. Jess says

    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!

  86. Regina says

    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

  87. Lily says

    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 :)

  88. laurie says

    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.

  89. Sadia says

    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!

  90. Brian says

    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!!!

  91. Sanhita Guin says

    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!!!

  92. Ivona says

    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!

    • Support @ Minimalist Baker says

      We’re so glad you both enjoyed it, Ivona! Thanks so much for the lovely review! xo

  93. Amy says

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

  94. Alexia says

    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 ! :)

    • Support @ Minimalist Baker says

      Whoop! We’re so glad you enjoyed it, Alexia! Thanks so much for the lovely review!

  95. Rachel says

    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!

  96. Sara J says

    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!

  97. Liz says

    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 😊

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Liz. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  98. RuthS says

    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!

  99. chabor says

    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!!!

  100. Joanne Ingram says

    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.

  101. Catherine Dodgen says

    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!!

  102. Bailey says

    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.

  103. Adelin says

    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.

  104. Marie says

    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!

  105. Meenal says

    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”.

  107. Susan says

    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!

  108. Diana says

    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.

    • Support @ Minimalist Baker says

      We’re so glad your household enjoyed it, Diana! Thanks so much for the lovely review!

  109. Emily says

    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!

  110. Lily says

    What’s the portion of this? Just wondering I i should double it, I have a family of six and four of us will probably have seconds.

    • Support @ Minimalist Baker says

      Hi Lily, We’d say double it then. We don’t have an exact measurement of a serving, but probably about 1 1/2 cups per serving the way the recipe is written.

  111. Sarah says

    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!

  112. Erica says

    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!

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Erica. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  113. Fran says

    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.

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Magdalena. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  114. Joy says

    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!

  115. Steven Kariker says

    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!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Thanks for sharing, Steven!

      Next time would you mind adding a rating to your review? It’s super helpful to us and other readers! xo

  116. Nina says

    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!

    • Nina says

      I forgot to mention that I didn’t have any chili garlic sauce on hand, so I just added red pepper flakes to the sauce for a little heat factor (not too much for us because I wanted my kids to eat it too).

  117. Patricia M says

    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!

  118. CG says

    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.

    • Support @ Minimalist Baker says

      Sorry to hear it didn’t turn out as expected! For the chewy tofu, it sounds like it was slightly over-baked. Next time bake for 5-10 min less. Hope that helps!

  119. Rebecca says

    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!

  120. Priya says

    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!

  121. Daniel Sargent says

    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.

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Daniel. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  122. Therisa says

    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!

  123. Deborah says

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

  124. Debbie says

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

  125. Deb says

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

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Deb. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  126. Deb says

    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.

  127. Christine says

    I made the rice the way you suggested and you are right, perfect way to cook it! If I wanted to up the rice to two or three cups, how would you suggest I adjust the water amount? If at all.

    • Support @ Minimalist Baker says

      We haven’t tried it with more rice, but don’t think you would need to adjust if making 2 cups. Maybe slightly more if making 3 cups though. Let us know if you do some experimenting!

  128. Sophia says

    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.

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review and for sharing your modifications, Sophia. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  129. Susan C says

    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!

  130. Jacklyn Canada says

    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!

  131. Daisy Sanchez says

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

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Daisy. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  132. Mark says

    Just checking this recipe is asking for a cup of cooked rice or making a pot of rice with a cup of rice?


    Ps I’ve made it a few times but just reread the recipe.

    I added a ton of different veg and used garbanzo beans instead big tofu. Always awes and is great cold too!

  133. Karen says

    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!

  134. Leah says

    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!

  135. Michelle says

    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 ?

  136. Michelle says

    Oh my goodness! This is another recipe of yours to keep! Thanks so much for another wonderful recipe! Made it for our Meatless Monday dinner which we haven’t had but I tried it to see how it is and it’s so good! I took a lot of shortcuts and omitted the tofu since we’re eating this Gardein Mandarin orange chick’n with it. Also used Costco’s frozen peas and carrots that comes in a huge bag. I made the sauce last night to save time. I am wheelchair-bound so I take shortcuts and make things ahead to make things easier. I am thinking of making a huge batch of this and freezing for quick meals. Any advice?

    • Support @ Minimalist Baker says

      Hi Michelle, thanks so much for the lovely review! This one should freeze well and work well as a double batch (assuming you have an extra large skillet). Let us know how it goes!

  137. Cymry Gomery says

    I love this recipe and I make it quite often! It is wonderfully versatile and pleases everyone. I use whatever veggies I have on hand, I sometimes sauté the tofu at the beginning, instead of baking it, and if I am out of peanut butter, I use tahini. I am going to try it with tempeh one of these days too.

  138. Lauren says

    Absolutely delicious!! I added a few more veggies – bok choy, onion and mushrooms, and used medium firm tofu (my fave) and put some fresh ginger in the sauce. 5 stars!!!

  139. Chantale Perron says

    Hi hi!
    Hello from Quebec, Canada.
    Is it fine to remove the brown sugar and switch it for unsweetened apple sauce? I’m not very friends with the sugar, but i understand it needs a little sweetness here.
    Would the texture still be fine?

  140. Silvia Provenzano says

    Loved this rice dish. I cooked my rice in a instapot and it was perfect. The tofu came out a little chewy. Not sure if that is normal as I do not cook tofu, ever. The sauce is amazing. Just wondering if the tofu should be soft inside. Maybe I overcooked in oven? Making this for a party of 40 so looking for tips to 6x recipe. THANK YOU!!!!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Wonderful! Thanks for sharing, Silvia! As for the chewy tofu, it sounds like it was slightly over-baked. Next time bake for 5-10 min less!

  141. Trina says

    This recipe was absolutely amazing and most importantly…easy peasy! That sauce was definitely what made the dish come together. My husband said it was okay, he didn’t like the aftertaste and I am assuming he was referring to the sesame oil, it is one of those oils that has a very distinct taste and you either love it or hate it. Fortunately for me, I love it and the dish was for me so this dish was a win! Oh, almost forgot, I know I am rambling. LOL! That sauce…Baybay, I swear, I could’ve eaten the sauce by itself. This will definitely be a staple dish in my household. Thanks so much for sharing and I will definitely be checking out some more of your vegan recipes! :)

    SIgned, Happy Camper! :)

  142. Mindy Thompson says

    Absolutely delicious! I didn’t have tofu, so I didn’t use it, but this is a great add to my vegan recipes. I used to make chicken fried rice before we made the switch and without the chicken, I just couldn’t get the great flavor. This recipe definitely wins the title. I always have these ingredients on hand so I will definitely be making this a lot!

  143. Nancy Simoneau says

    Normally for fried rice, the rice is supposed to be pre-cooked and cold to use. Is that not the case with this recipe? It would be great to do everything in one shot.

  144. Janis says

    I love this recipe & in fact every recipe I have tried from minimalist baker has been awesome! I sometimes sub prebaked tofu when I don’t have the time to make my own. Perfect every time! Thanks for the amazing recipes even my meat loving husband will enjoy!

  145. Megan says

    Absolutely loved this recipe!!! My kids acted like I was trying to poison them (as per usual) but still ate it which is a huge win in my house!

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Laura. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  146. Lisa says

    So excited to make this for lunch today! If using white rice, assume the cooking time might vary (less)? Planning on using the 10 -12 cups of water….


    • Support @ Minimalist Baker says

      Hi Lisa, we haven’t tried that, but it should work. We would say check it at 20 minutes as it will cook faster. Let us know if you give it a try!

  147. Maria says

    This recipe is really flippin good! I made it (but with white rice prepared by my boyfriend the way his Korean roommates taught him to) and it was a hit for both of us. I’m always happy when something turns out well because I’m vegan and my boyfriend isn’t yet (but he eats entirely vegan around me) and I want to impress him with tasty dishes. Thank you!

      • Grace says

        Not sure about Korean, but Japanese style is to soak the rice in water for up to an hour before cooking (in rice cooker). Usually use a ratio of 1:1.5 rice to water

        • Grace says

          Also to rince the rice 3 or 4 times before cooking.

          That’s mostly for white rice as brown is not really common here.
          The brown rice is more of a mix of white and brown

  148. Alexandria Phillips says

    I made this for dinner. It was amazing. I tripled the recipe because we are a family of 7. I tripled the rice and cooked it in 12 cups of water. It came out perfectly!! I am so excited to find a new way to make brown rice.

  149. Ann Carter says

    I made this tonight and it was the best tofu recipe I’ve ever made! Thank you so much for this recipe! It was delicious!