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:

Hearty
Flavorful
Satisfying
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
Print
Chopsticks beside a bowl of Vegan Fried Rice topped with tofu
4.85 from 445 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

Ingredients

RICE + VEGETABLES

  • 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)

SAUCE

  • 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)

Instructions

  • 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.

Video

Notes

*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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  1. Paul Bockstanz says

    So good! Added a crap-ton of additional veggies and some vegetable stock (ended up taking two pans!) But very tasty.

  2. Michele says

    I loved this recipe, the sauce was great. I did make a few adjustments to this receipe. I used a lot less garlic, I doubled the recipe and used 14 oz of tofu and a bag of stirfry veggies instead with 2 cups of brown rice. I made the rice the night before. It came out great!

    I now have a couple of days of leftovers.

  3. Cindy says

    I liked the tofu made this way. The sauce is great, but the recipe uses too much garlic. Fried rice does not use this much garlic (or any garlic usually).

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Cindy! So sorry you didn’t like the flavor of this one. You can definitely leave the garlic out of it if you prefer!

  4. Neha says

    Loved this fried rice! We were out of chilli garlic sauce but it didn’t really change the flavour much. We’re not fans of tofu so we added cashews fried in a little oil as a topping. My husband doesn’t like brown rice but happily ate this. Thank you!

    • Janice Kay Short says

      This was awesome!! I know how great your recipes are from experience, so I made it exactly as written. I did add more chili garlic sauce, but I am a longtime hothead.
      It was by far the best fried rice I have ever had!!! The sauce was so yummy I will be making it often to use in other recipes. Thanks for once again giving me a recipe to add to my regular rotation!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      It’s correct! It’s the pasta method for cooking brown rice, which makes it extra fluffy.

  5. Rae says

    I’ve made this several times – probably 10+! This recipe is a perfect base for fried rice! I strive for vegetarian, not vegan, so sometimes I add a few eggs (2-3 when following the recipe exactly) and I always use a whole block of tofu instead of measuring it out. If you don’t care too much about the tofu being crispy you can also save yourself some washing up by cooking it in the same pan you’ll cook everything else in. I cut down on the rice sometimes and add more veggies – it’s really good with anything from bell peppers to broccoli, corn, etc. Thanks for such a yummy, customizable recipe! The sauce is what sets it apart and I always get compliments when I make this!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  6. Lesley says

    Delicious recipe! I increased the batch size to have enough for leftovers the next day, and my husband liked it so much he went back for thirds leaving no leftovers… I cooked my tofu for 30 minutes in the air fryer at 400 instead of using the oven and it turned out great

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Whoop! We’re so glad you both enjoyed it, Lesley! Thank you for the lovely review! xo

  7. 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.

  8. 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!

  9. 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.

      • Avatar for Dana @ Minimalist BakerSupport @ 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.

  10. 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!

  11. 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.

  12. 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!

  13. 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?

    • Avatar for Dana @ Minimalist BakerSupport @ 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!

        • Avatar for Dana @ Minimalist BakerSupport @ 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

  14. 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! :)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  15. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  16. 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!!

    • Avatar for Dana @ Minimalist BakerSupport @ 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

  17. 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.
    🥢🤩

    • Avatar for Dana @ Minimalist BakerSupport @ 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).

      • Avatar for Dana @ Minimalist BakerSupport @ 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!

  18. 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!

  19. 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!

  20. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ 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!

  21. 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.

  22. 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!

  23. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ 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!

  24. 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!

  25. 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!

  26. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  27. 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!

  28. 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 :)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  29. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  30. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  31. 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!!

  32. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ 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!

    • Avatar for Dana @ Minimalist BakerSupport @ 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.

  33. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ 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!

    • Avatar for Dana @ Minimalist BakerSupport @ 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!

  34. 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.

  35. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  36. 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.

  37. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ 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!

  38. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ 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

  39. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ 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!

    • Avatar for Dana @ Minimalist BakerSupport @ 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!

  40. 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?

    • Avatar for Dana @ Minimalist BakerSupport @ 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!

  41. 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.

  42. 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.

  43. 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.

  44. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  45. 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.

  46. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  47. Grace says

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

    • Avatar for Dana @ Minimalist BakerSupport @ 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?

  48. 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!

  49. 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.

  50. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  51. 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.

  52. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ 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!!

  53. Carol says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  54. 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!

  55. 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.

  56. 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!!

  57. 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!

  58. 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

  59. 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.

  60. 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!

  61. 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!

  62. 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!

          • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  63. 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.

  64. 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!

  65. 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!

  66. 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.

  67. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  68. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ 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

  69. 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!

  70. 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!

  71. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ 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

  72. 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!

  73. 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.

  74. 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.

  75. 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?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Jan, we just use 4 cloves. The grams measurement is the estimate from the USDA Food database. Hope that helps!

  76. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ 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!

  77. 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! ❤️

  78. Laurie says

    Hello.

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

  79. 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.

  80. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ 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.