Easy Vegan Fried Rice

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

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

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

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

Origin of Fried Rice

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

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

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

How to Make Vegan Fried Rice

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

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

Now we’re talking…

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

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

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

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

The result? Fried rice perfection. It’s:

Loaded with vegetables
Topped with crispy tofu
Subtly spiced

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

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

What to Serve with Fried Rice

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

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

Easy Vegan Fried Rice

Easy, 10-ingredient vegan fried rice that’s loaded with vegetables, crispy baked tofu, and tons of flavor! A healthy, satisfying plant-based side dish or entrée.
Author Minimalist Baker
Chopsticks beside a bowl of Vegan Fried Rice topped with tofu
4.87 from 369 votes
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 4
Course Entree, Side
Cuisine Asian-Inspired, Gluten-Free, Vegan
Freezer Friendly No
Does it keep? 3-4 Days



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


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


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



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

Nutrition (1 of 4 servings)

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

Did You Make This Recipe?

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

If you love this recipe...

Get Our Fan Favorites eBook Here!

Reader Interactions

Leave a Comment & Rating!

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

My Rating:

  1. 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.

  2. 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.

  3. 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?

  4. 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!

  5. 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! ❤️

  6. 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!

  7. 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.

  8. 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.

  9. 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!!

    • Avatar for Dana @ Minimalist BakerSupport @ 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!

  10. Freya says

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

  11. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  12. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  13. 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.

  14. 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

  15. 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

  16. Erica says

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

  17. 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!!

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  18. 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.

  19. 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!

  20. 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

  21. 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 :)

  22. 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.

  23. 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!

  24. 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!!!

  25. 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!!!

  26. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  27. Amy says

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

  28. 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 ! :)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  29. 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!

  30. 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!

  31. 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 😊

    • Avatar for Dana @ Minimalist BakerSupport @ 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

  32. 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!

  33. 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!!!

  34. 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.

  35. 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!!

  36. 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.

  37. 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.

  38. 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!

  39. 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”.

  41. 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!

  42. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  43. 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!

  44. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ 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.

  45. 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!

  46. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ 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

  47. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ 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

  48. 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!

  49. 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

  50. 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).

  51. 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!

  52. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ 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!

  53. 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!

  54. 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!

  55. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ 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

  56. 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!

  57. Deborah says

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

  58. Debbie says

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

  59. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ 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

  60. 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.

  61. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ 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!

  62. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ 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

  63. 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!

  64. 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!

  65. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ 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

  66. 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!

  67. 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!

  68. 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!

  69. 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 ?

  70. 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?

    • Avatar for Dana @ Minimalist BakerSupport @ 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!

  71. 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.

  72. 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!!!

  73. 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?

  74. 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!

  75. 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! :)

  76. 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!

  77. 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.

  78. 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!

  79. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ 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

  80. 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….


    • Avatar for Dana @ Minimalist BakerSupport @ 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!

  81. 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

  82. 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.

  83. 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!

  84. Deb says

    This was delicious. I cheated on the rice because I was short on time- but will try this way next time. Excellent flavor and “chew”. Thank you!

  85. Katie says

    I cooked my rice with TWELVE CUPS OF WATER ON HIGH FOR 30 MINUTES and, naturally, it turned into MUSH. I wasted a cup of tofu and rice and used so so many pots and pans and yet the result was inedible mush. Ended up throwing it out and taking out the trash. Tragic.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I know cooking rice in 12 cups of water seems strange, but it’s tested and proven method. Think of it as more of a pasta cooking method but for rice that helps it turn out fluffy every time. When done properly the rice should not be mushy. I’m wondering if you used a quick cooking rice perhaps? Let us know. We’d love to help troubleshoot.

    • Judy says

      I have several recipes for fried rice and am anxious to try this soon. I love using tofu. Another poster mentioned her rice turned to mush. I used to have that problem until I bought a Chinese cookbook whose recipe directions said to use cold, cooked rice. I have done that ever since. I make the rice the day/night before and keep in the fridge. If I forget, I make it and put in the freezer. Maybe the poster will try it and make your recipe again.

      • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

        Wonderful! Thanks for the tip! We do find that cooked, refrigerated (or at least fully cooled) rice works slightly better here!

    • bernie says

      Were you cooking brown rice or white rice? Pasta-style boiling definitely works, but you only need 10-15 minutes for white rice.

  86. Lauren says

    I made this for dinner tonight and had to come say how amazing this recipe is!!

    First of all, definitely use all the water called for, as long as you follow the directions, it makes PERFECT rice! I will do this with all my brown rice from now on. I had no issues with the usual method, but this is just so easy and fast. I did double the recipe, two cups of rice with the 12 cups of water still worked perfectly. I didn’t have time to press the tofu, I just squeezed as much water out as possible and baked it that way, I had to cook it for a few extra minutes, but it still was chewy and delicious! I used two whole packages of tofu, 2 cups each of frozen peas and frozen carrots, added an onion and a couple of handfuls of mung bean sprouts. The rest of the ingredients were just doubled, so I had more veggies and tofu than rice, which is perfect for me. For the sauce, my store was out of chili garlic sauce, so I bought sambal oelek, which worked well! I don’t know how spicy it would be with the chili garlic sauce, but 2 tsp of the sambal was the perfect amount of spice to keep the warmth in your mouth as you eat and keep you coming back for more! I was skeptical about using peanut butter in fried rice, but the sauce was so good, I had to stop myself from eating it with a spoon! I will definitely make the sauce again for stir fries and to use as a dipping sauce. Thanks for another great recipe, this is going to be in the rotation of favorite recipes, for sure!!

  87. Caryn Webb says

    This was easy and so good! I made this with leftover Jasmine rice and I was out of tofu so I just added a bit more rice. I garnished withh chopped peanuts. It was heaven! Thak you!

  88. Jennifer says

    I’ve made this recipe about 20 times, so it’s time for a review. Obviously it’s a favorite. Easy, healthy, and can be customized with your favorite veggies. Usually I make it as written, but sometimes I add broccoli. The broccoli takes on a lot of the flavorful sauce, so make a little extra sauce if using broccoli. Crushed peanuts on top add a crunch factor if you’re looking for that. This is the dish that started my kids eating tofu!

  89. Paige says

    Really enjoyed it! I’m usually useless in the kitchen but I managed to make this dish and it turned out great, don’t like green onions and added mushrooms but super good!

  90. Alayna says

    My family loves this recipe! The sauce is amazing. The only thing I do differently is air fry my tofu cubes and cook my rice in the pressure cooker. Thanks for an awesome recipe!

  91. Jen says

    I love this recipe!! The only thing I do different is cook rice in my rice cooker and add a bit of ginger paste to the sauce. It turns out so good every time. This is my go to vegan fried rice recipe! So yummy!!

  92. Holly says

    I was skeptical about the instructions for cooking the rice, but followed them anyway (thinking that maybe this is a whole new way of cooking rice that I’ve never experienced before!). I should have just steamed the rice as I normally would do. Turned out completely mushy and unappetizing. So disappointing after investing all the time and ingredients.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Holly, did you boil the rice in 12 cups of water, then drain, and cover to steam? It yields perfect rice every time. I’d love to help troubleshoot. Let us know.

      • Victoria says

        We felt the same way but still enjoyed it! Do you bring the water to a boil first, and then add the rinsed rice for 30 mins OR do you put the rice in the water and boil and then wait 30 mins?

        • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

          You bring the water (10-12 cups) to a boil first, then add rice, cook, then drain, return to pot and cover. It’s kind of like a pasta method but for rice!

  93. Alexandra says

    I had to do the rice a second time with other instructions because the first result was a total mush disaster but the final product is a deliiiiiight. Really simple and cheap. I recommend and add this recipe to my files!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      So strange! You mean the cooking the rice in 12 cups boiling water? What happened? It’s our favorite method.

  94. Sarah says

    Great recipe! A little prep work required but I did it the night before. Fried rice is better with day-old rice anyway. I made the brown rice as written in the recipe, and it turned out great. I will make brown rice this way from now on!

    For veggies I used the green onion, carrot, peas, and added a small diced zucchini because I had it on hand. I used double the tofu and so I doubled the sauce because of the added ingredients. Definitely a flexible recipe. I meal prep for myself and my omni boyfriend and he loved it as well.

    Would go great with a crunchy cabbage salad or something. Look forward to making this one again :)

  95. JulieV says

    Wowzas. This was delightful. We were out of fresh garlic and greenonions, , and had no chili sauce so I (ghasp) used garlic powder, red onion and siracha (as suggested earlier). Also had no toasted sesame oil but it was still awesome. (Will have to try next time).) I roasted some broccoli with thr tofu and added it with the rice and sauce near the end. So awesome!

  96. Jamie says

    I love this recipe SO much! It is part of our family’s rotation of meals. I usually modify ingredients or seasonings in most recipes, but I follow this one exactly because it is just perfect and full of flavor! I have even made it when I’ve had non-vegan family over and they love it as well. Thanks to the Minimalist Baker for sharing this recipe so we can all enjoy it!

  97. Kirsten Humpfer says

    I absolutely adore Fried Rice for many reasons, it´s easy, fast and so tasty! Even though my own recipe is pretty similar, I haven´t made it in such a long time. I am so gonna make it today, because we still have some leftover rice in the fridge.
    xx Kirsten

  98. RL says

    This recipe immediately caught my eye when I saw it on IG. When we had no idea what to eat for dinner, I made a quick executive decision to give this a try! I had everything on hand except for the garlic chili sauce. The brown rice was cooked to perfection and I’ll be using that technique from now on. I was also a little wary about the sauce but it came out great! I ended up doubling it since I decided to use the whole pack of tofu. I used coconut aminos instead soy or tamari sauce and used maple syrup and left out the oil and it was so delicious. My hubby said it was the best thing I’ve made all year! Lol! So it will definitely be added to the dinner rotation. Thanks for another great recipe!

  99. Jackie says

    My husband and I both liked this. You could totally change up added veggies. I made recipe as written but added mushrooms. (Used maple syrup, full 2 tsp of chili garlic sauce, and sesame oil.) thanks for a New dinner option!

  100. Sweetamyleigh says

    This was delicious and happily going into “the stack” of reliable, weeknight recipes! I end up looking for recipes based on specialized, leftover ingredients from other recipes, and happened to have the exact chili garlic sauce linked here in my fridge. The balance of flavors (so beautifully explained for adjusting purposes) was tremendous. I used the soy and brown sugar choices, and left out the green onions and carrots as my son doesn’t prefer them – though I will include them next time as I realized just how much they add, as well. The non-vegan in me thinks that shrimp would be an excellent protein that would do well with this recipe. Just a fantastic dish!

  101. Morgane says

    WOW! It was delicious! So I changed the recipe a little bit, like I put white rice instead of brown, 3 garlic instead of 4 and onion instead of green one and it was delicious!!!!! I think the best part of this recipe is the sauce! When I tried it before putting it into the rice I went to heaven ahaha!
    Really great recipe thank you for sharing it!

  102. Karyn says

    Love love love this rice! Super easy, flavourful & satisfying. It’s loaded with vegetables and tofu – as a side or all on its own. This will most certainly be added to the weekly roster.

  103. Happy Mom, wife and teacher says

    So delicious! You can tweak it if you want to make it your own and it’s still amazing. My husband and teenage son loved it!

  104. Olivia says

    Made this tonight with my kids (college ages) and we all loved it!! We cooked the carrots before adding to the rest of the mix and it was great. Looking forward to making it again & it will definitely be a regular meal in our house.

  105. miriam says

    Thanks for this recipe. It came out great. I cooked the rice ahead of time and then used the air fryer to cook up the tofu (tamari + nooch – about 10 min at 400, smaller pieces) and also the broccoli (5 min at 400) and in addition to those two items, added in all kinds of things (onion, garlic, carrots, green onions, frozen peas, frozen pineapple, zucchini, mushrooms) and topped with sesame seeds.

  106. Lauren says

    Absolutely delicious! I don’t like peanut butter but used it after reading the comments and I couldn’t taste it at all. Also hadn’t cooked with tofu before and my first time was a success. This will be a regular in our house from now on.

  107. Jen says

    I only made the sauce with maple syrup option. No tofu on hand and needed quick dinner. Mixed with brown rice and frozen mixed veggies. Delish! I will make this again for sure!

  108. Jeremiah Courter says

    Incredible recipe!! The sauce is truly out of this world! In fact, I enjoy this dish so much, I have to be careful as I want to eat it every day with LOTS of sauce! Haha!

    I would happily recommend this to anyone looking to change up their typical dinner regimen.

    Also…the sauce can be used in place of a standard stir-fry sauce and the dish is completely changed. Very versatile.

  109. Joanna says

    Good flavor, but tofu tasted like rubber….it was hard like an old bubble gum. Any recommendations on how to cook it right?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hmm, perhaps it was baked too long? Also, depending on the brand of tofu you bought the texture can vary greatly. I would recommend trying medium firmness next time is extra firm is too tough for you. OR, the cut tofu into bigger squares.

  110. Yolanda says

    I was initially a little skeptical of this recipe because I am not a huge fan of peanut butter. However the picture looked so delicious I had to give it a try. I am so very glad I did. This dish is beyond delicious. I have made it several times and each time I have truly enjoyed it. I would highly recommend it to anyone looking to try something different from your normal weekday or weekend meal.

  111. Kat says

    This has become my go-to potluck dish, and people (both veggies and omnis) always ask for the recipe! I add extra garlic chili sauce and a Thai chili for extra heat when cooking it at home, and stick to the recipe when making it for others. Great with braised bok choy or any other veg you have on hand.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Thanks for sharing, Kat! Next time would you mind leaving a rating with your review? It’s so helpful for us and other readers. xoxo

    • Natasha says

      Kat – do you have a recipe for braised bok Choy?
      I’m trying this out tonight and happen to have Bok Choy that needs using, and your idea sounds so tasty! I’ve never braised anything before though so some guidance may be in order ? thanks :)

  112. Valerie says

    Made it exactly as written. I think I may double the veggies next time perhaps, so there is more to go around! Frozen carrots and peas made it especially easy. Thank you so much for this. I am new at being a vegetarian and especially new at tofu. Even my husband liked the tofu and he thinks he hates it. Ha! Now, please remember, those of you who are new to this, the tofu won’t taste good right out of the oven. BUT, after it marinates and sizzles in the pan , and especially combined with everything else it was SO good! I will be making this again and again!

  113. ToniAnn says

    We LOVE vegetable fried rice in our house!! I also love Dana’s recipes here on Minimalistbaker so I searched for this recipe to see if I could improve my version. I haven’t made Dana’s recipe as yet, mostly bc I have really come to LOVE my version developed from years of tips. I thought I would add a couple of comments: -using left over rice or rice you make the day b4 specifically for this turns out the best dish! If you aren’t able to make it ahead, you can put the rice in the freezer for 30 minutes and that will give the same effect (I usually stir mine every 10 minutes when I’ve had to do it).
    -I usually saute onion and cabbage to the veggies, really yummy
    Dana, you truly inspire me!! Thank you

  114. Jessica says

    This recipe is amazing! I made a double batch and added one diced red bell pepper. I also used the tofu and edamame for extra protein. I almost didn’t use the peanut butter because I didn’t want the fried rice to taste like spicy peanut noodles. I decided to try it anyway and am so glad I did. Even my non-vegan boyfriend liked this recipe. It will be added into my rotation for sure. Thank you so much!

  115. Mary Pat says

    This recipe is delicious! I used peas, corn, broccoli, and red pepper for the vegetables. Used pre-cooked tofu. Looking forward to leftovers.

  116. Lori says

    I have made this recipe for years. I have made it with and without the tofu. With white, brown and cauliflower rice. I have added meat and ate it by itself. Seriously, this is the BEST fried rice recipe out there. I typically use Bragg’s Liquid Aminos for soy sauce and sometimes substitute honey to sweeten. Thank you for this recipe!

  117. Michelle says

    This came out amazing! Definitely the best way I’ve found to cook tofu so it’s actually crispy. The sauce was also the perfect amount of spice!

  118. Nickki says

    I’ve made this EVERY week for the last 4 months for my 2 toddlers and I – WE LOVE IT!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

  119. tracy says

    Made this and it was delicious! I keep cubed frozen tofu in the freezer and used that as I like the texture it produces. Otherwise I followed your directions exactly and was very happy with the end result. I definitely will be making this again

  120. James says

    Wow this is amazing! So simple, easy, perfect for lunch prep and that sauce is unreal. One of the best fried rice dishes I’ve ever tasted :)

  121. Raven says

    Thank you for this awesome recipe!!! My boyfriend always complains about healthier recipes apparently not tasting so good. But when I made this, he totally loved it! I’m not vegan so sometimes, I substitute the tofu with chicken breast. But overall, this recipe is amazing! Giving it 5 stars.

  122. Pbbaumgartner says

    I’m new to the vegan world and this was my first recipe using tofu..and I am in LOVE!! I’m also new to cooking and I was still able to follow along and everything turned out perfectly. So happy with this recipe and will definitely be adding it to the rotation! Thank you!!

  123. Dana says

    This is my go-to when I have a bunch of random veggies that I need to use up. Today I threw the bottom of my broccoli into the blender on pulse to make some riced broccoli and threw it in. Great way to pack extra veggies! For the non vegan eaters (like me) we add a fried egg on top! I only had coconut aminos and almond butter on hand but it came out delicious! Thanks for your recipes!

  124. Kerstin says

    Just tried this and wow this is so good! I’ve always had trouble cooking tofu right but this turned out perfectly. I adjusted the sauce recipe by changing to coconut sugar instead of brown and added a little maple syrup as well, also added ginger puree and ohmygosh I had a mouth orgasm. For the veg I added mushrooms and changed the spring/green/salad onion to red onion as I had no spring left. Literally typing this as I am eating it, can’t get enough! Thank you so much for this recipe!

  125. Heather says

    I’ve recently become a vegan and looking for recipes that make me say wow. This is one of them. I doubled the recipe for the family and everyone loved it. Since doubling the recipe I used 1 c carrots, 1/2 c peas and 1/2 c edamane. I didn’t have chili garlic sauce so I added approx 1 tsp Sriracha sauce. The flavours were incredible. The next time I will make sure I spray the pan that the tofu was baking in as a lot of it stuck to the bottom. This recipe I will be definitely making again.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  126. Susan Davis says

    This vegan fried was is a real winner! I was just diagnosed with inflammatory arthritis condition and am unable to eat most prepared meals. I have always been a healthy cook though. Now I must think gluten, wheat, white rice and sugar free! Quite a challenge but this recipe fits the bill. I used honey and pure maple syrup and edamame instead of peas!

  127. Fran says

    I made this tonight for my husband, daughter and twin grandchildren..ages 7. I doubled the sauce..and used rice instructions according to package directions for long grain brown rice. I too, thought that 12 cups of water was an error…in either case, the rice was fine as per package instructions..2:1 ratio.
    The dinner was delicious. Even though it was saucy, the flavors were so good that everyone wanted more…except the 7 year old twin. It was too peanut buttery for him, so I quickly put his in a sieve and ran warm water over it. He then ate it all! I have to double this recipe and keep the proportions of sauce to rice mixture as in recipe. No need to double the sauce since the flavors are very good. I also couldn’t find the chili garlic sauce, so I used the brand Homemade chili sauce. I might be brave and try the rice as written in the recipe. Thanks for sharing your food creations. Great for this vegan family.

  128. Ashlee says

    OMG this was AMAZING!! Followed the recipe to a T but double for left overs and barely even had left overs. Everyone in my family loved it. Even the non-vegans! WIN WIN!

  129. Maria Winston says

    I went searching for vegan recipes to make for my nephew and his vegan girlfriend who were coming in to town. I doubled the ingredients because my husband wanted chicken in his, rather than the tofu, and that was easy to do. I added extra chili sauce for more of a kick and it was a HUGE hit!!! I pinned it and will be making it again very soon! Delicious! Thank you.

  130. Linda says

    This is one of the best “fried” rice recipes I have ever made. The oil is unnecessary if you are oil free but adds a nice Asian flavor. I batch cook rice in my Instant Pot pressure cooker, so I am able to eliminate this step in the process. I also purchase precooked and marinated organic tofu, so I can eliminate that process too, but I did not do that for this recipe. The marinade for this recipe is right on the money.
    The only change I made was that I added steamed broccoli to my veggies. BIG YUM!! I just love your book and I love your blog. THANK YOU!

  131. Tiff says

    Obsessed !!!! This recipe is fantastic !!! It’s easy although it is time consuming. Now I cook the rice over the weekend in advance and do the tofu the night before. That makes it much quicker after work when you have 2 hungry toddlers! My 2 kids can’t get enough of this fried rice and ask for it evert week! We like to add pineapple – yum yum

  132. Buck says

    I’ve just made this as I’m returning to veggie-ism and it looked nice. I was wary of a vegan recipe after my attempt at it years back when everything I made was revolting. And I’ve never tried tofu before.
    (Turns out it’s tasteless rubber out of the oven. Worried.)
    Oh wow.
    I’ve already eaten my tea, and am quite full, I was making it for my food at work tomorrow. Even so, it was so nice I had to stop myself from eating it all right now.
    I just gave my mrs a taste, she is determined to hate all vegan on principle, she loves it. Hahahaha.
    Well, played MB, I’ll be working my way through your recipes.

  133. PAmin says

    I have made this twice with changes in vegetables but its the sauce that makes this recipe awesome!! I especially like the idea of putting the tofu in the oven and letting it firm up on its own. Previously I have used a pan to do it and it requires constant attention. Thanks so much for the recipe.

  134. Andrew says

    That’s looks good and I bet it taste good to I just can’t wait to make it thank you for the recipe and the Instructions to make and again thank you for the recipe.

  135. Julie Mae says

    Wow! Great recipe. I can’t believe I actually cooked something that tasted this good! It was easy to make, satiating, and all the flavors blended so well together. Everyone in my family loved it; in fact, it was requested that I make it again tonight.
    The tofu came out perfectly and the key is the sauce and draining it very well.

  136. Othir Santistevan says

    I’m in love with this recipe. I have prepared it so many times that I have had to alter the ingredients when I do not have one or the other. But for me, the sauce is the one that does all the work, even when the rice does not come nice or I change the vegetables.
    Thank you for this wonderful recipe!

  137. Bridgette says

    I’m currently sitting on my couch, full, and oh so satisfied from this recipe. OMG!! The tofu cooked in the sauce was INCREDIBLE. You can honestly eat that as is. This was soooo good. I made the sauce using about 50% of the suggested ingredients, which was perfect. I will definitely be making this one of my staples.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We are so glad you enjoyed this recipe, Bridgette! If you could leave a star rating, that would help us out a lot :)

  138. Emily Hagans says

    I’ve been making this recipe for so long now. This is the first ever recipe I’ve tried from this blog and it’s a staple in our house now. My husband LOVES it, he requests this every time I ask him what he wants me to make for dinner. Great recipe!

  139. LuminousDayz says

    This was a winner for the whole family, we absolutely loved it. It even warmed up just as delicious the next day for lunch.

  140. Cheryl says

    This was delicious! I doubled everything and added edamame. Going to order your cookbook now. Thanks for so many tasty and inspiring recipes.

  141. Matt says

    Dana, Im making this at the Firehouse today but the plan is to make Asian-Mexican Fusion, So a tofu fried rice Kimchi burrito is the idea. Hope you can put out some Korean Mexican Fusion inspired recipes. thanks

  142. tracy says

    I was looking for something quick to do with a large amount of leftover rice and this was absolutely delicious! I didn’t have any carrots on hand so I just threw in some extra peas. I didn’t adjust the sauce at all it was excellent as written. I will definitely be making this again

  143. Alexandra Freeman says

    This was SO yummy!!! I made it for my vegan/gluten free family and my husband and three children all asked for second heaping portions!! I made my own chili garlic sauce and substituted white rice for brown. I am going to make this dish weakly from now on :)

  144. Tamara says

    Great recipe! I used leftover brown rice (had less than recipe called for) added more peas, a whole package of sliced mushrooms, and used shredded carrots and it turned out yummy!

  145. Faris Michael Halteh says

    This was DELICIOUS. Loved every bit of it. Would definitely do it again! I ended up baking the tofu for 30 minutes but they turned out to be a bit too hard, I think I’ll reduce the baking time the next time I make these.

  146. Tonya says

    As always Minimalist Baker’s recipes never disappoint and this was no exception. This was so tasty! The tofu turned out amazingly and I’m so thankful to have a new failsafe rice instruction. I will definitely be making this again! Thanks so much Minimalist Baker!!

  147. Stefanie says

    This is AMAZING! The BEST homemade fried rice ever (vegan or not)….and I’ve tried tons of recipes!! I made it with both tofu (my favorite) and vegan chicken / beef-less products from the store (for my tofu fearing friends) and it always turns out fantastic. I do not use any oil….just a splash of veggie broth for sautéing. You’d never know it’s healthy….tastes so decadent. :)

  148. Pearl says

    I made this for an early dinner. First off the directions are spot on. I usually have to figure out what to do first and reread it a million times but this left me with plenty of time to do the inbetween steps, i thank you for that. The flavor was amazing… i toasted the tofu and had to stop my kids from leaving none for the rice. I would probably next time switch the pwas for edamame, i just dont like peas unless their raw. The only thing i messed up was the fried rice part… it was more like mush. Not the rice’s fault because after i let it steam for 10 minutes it truly was perfect brown rice. It changed after i added it to the veggies. Any advice would be appreciated. Otherwise my family loved it! Cant wait to perfect it.

  149. Paula says

    This was delicious! I used a wild rice blend instead of brown rice so of course, the cooking time was a little longer. But everything other than that I followed the ingredients and directions precisely, and the end result was wonderful! Thank you for sharing.

  150. Miri says

    I made this recipe for the kids. The rice flavor was really good. I just had an issue with the tofu. It was chewy. I would probably use a little oil next time when I saute it in the pan to give it the fried crunch.
    Will definatly make again.

  151. Aimee says

    I was craving fried rice, but takeout is horrible for you and I knew I’d regret it. THIS RECIPE recipe ticked all the boxes: hearty, flavorful and packed with veggies! I added baby bok choy and mushrooms, which were great. I omitted the sugar and added about 8 drops of stevia, instead. It truly was divine. Thanks for turning me on to marinating after the tofu is cooked – genius – AND my new rice cooking method!

  152. Emily Hagans says

    I made this for the first time last night and I’m already planning on making it again next week. It’s gonna be a staple! It’s so good! My husband and I haven’t had anything like this since we went vegan.

  153. Kathy says

    I made this last night using cauliflower rice instead of rice. It was fabulous! Left out the peas (hubby doesn’t like them) but added some chopped celery. I loved it. Will definitely be making it again.

  154. Gabbi says

    I thought I had completely run out of food in my house but managed to make this entirely out of ingredients I already had in my fridge, freezer and cupboard. I was so surprised at how delicious it was, and my boyfriend said he could eat it everyday. I did blacken a pan when cooking the tofu after the marinade though, never mind

  155. Xieyu says

    Loved it! I always thought fried rice lacked a bit of flavor, but not with this sauce ;) instead of regular tofu, I used a block a five-spices marinated tofu and it was amazing! Your recipes are my go-to dinner ideas now!

  156. Karen says


    I made this the way it said in the recipe… rice was slightly over done … why would this happen when I followed the 12 cups boiling water?

    The sauce came out thick… Any way in thinning it?


    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Karen!
      Try and boil for slightly less time. Sounds like you maybe just overcooked it. To thicken sauce, add more nut butter! Hope this helps!

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  157. Cat says

    What is Chili garlic sauce? I’ve never seen this – can you buy at supermarkets bad is there a brand you recommend?

  158. Azi says

    Hi Dana,My friend wants to make that but she isnot vegeterian.What can she substitute for tofu or edamame pls?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      You could use other favorite veggies or if not vegetarian, a meat option would work as well.

  159. Abi says

    Very yum. Instead of tofu, I found a bag of soybean protein strips in my pantry, they are supposed to mimic the texture of chicken. Also, as I started to prepare this, I realized I had no garlic chili sauce! I frantically searched through my fridge for a substitute, to discover that I didn’t have garlic chili sauce OR soy sauce! I luckily had braggs liquid aminos soy sauce substitute, and I replaced the chili sauce with some spicy tangy garlic stir fry sauce I had on hand. In the end, all though still delicious, my product was a bit to salty. Probably because of my last minute substitutions. But all in all, very good!

  160. Charleen says

    Really enjoyed this! Omitted the tofu, not a fan, and used frozen brown rice. Perfect quick dinner paired with Trader Joe’s Vegetable Bird’s Nest. Can’t wait to try the sauce on rice noodles, thanks for another great recipe!

  161. Kaila says

    Just made this and OMGGGG better than takeout! I have a new favorite dish! Sooooo good! Thank you thank you thankkk you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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.

  162. Lydia says

    I had some leftover takeout rice, so used it instead of cooking the rice. Just 1 tbsp of maple syrup was enough, but it was so easy and so delicious! Thanks for the great recipe. It’ll definitely be a go-to!

  163. Joscelyn says

    THis is one of the first vegan recipes I made and 3 years later it’s still one of my favorites! Thank you for making vegan foods taste great.

  164. Mica says

    Wow, that sauce! Super delicious and super quick to make. Will make this again and again. Also love that I can vary my veggies and just use whatever is in the fridge.

  165. Debra says

    I’ve made this twice; once with the edamame substitute and once with tofu. They were both excellent. The tofu takes a little longer but if time permits, I will do it in the future as it is better with such a nice texture. I made the sauce with 2 tablespoons of peanuts butter and added Siracha at the table as I like spicy. My non vegan son loved it.

  166. Shilpa Goel says

    Just made this for dinner tonight. Rice turned out fantastic – I did not use 12 cups of water to boil – more like 4 ish.. I have to add that baking tofu was awesome idea – I have only pan fried tofu and no matter how much water I extract, I get grease splatters all over the stove. I will just have to disagree with the previous post – my 1/4″ tofu cubes baked in a toaster oven at 400 for 30 mins was absolutely fantastic. Next time, I will try serving baked tofu with slightly diluted sauce and brown rice. Thank you for the recipe – I am delighted with learning new techniques.