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.
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…
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.
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.
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!
Easy Vegan Fried Rice
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
*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.
Nicole says
I made this for lunch today and had trouble with the sauce. I used tahini and brown sugar and the sauce was more like cookie dough than sauce. I tried adding soy sauce but it didn’t help much. So that lead to trouble marinating and separating my tofu. How can I make the sauce more of a liquid next time? The flavor was amazing! I would like to try it again soon.
Hmm, might’ve been the tahini. If it was too thick, definitely thin with lime juice or water!
Julie says
Hi Dana,
I’ve been LOVING your vegan fried rice for months. I just wanted to stop by and say thank you so much for such an awesome recipe! I love everything you make!!
So kind! Thanks Julie! xoxo
Caitlin says
I made this with sugar snap peas instead of regular peas, and it was DELICIOUS. I made a double batch, and it’s feeding me for lunch this week.
Ina says
Deeeeelicious! I baked the tofu this time and unfortunately I burned it so it stuck to the pan… but still edible. I love the sweetness that the peanut butter and syrup added. Might try another batch tomorrow with another kind of soy. I had some baby spinach with it as well and it tastes like heaven on a plate. :)
Jo says
Thank you for putting me off Chinese Take Away for life! lol Its a healthier choice anyway, and I’m trying this recipe tonight :) Thanks! x
Alba says
Hey! does this work for white rice as well?
It should work, but brown rice would work better. We’d recommend cooking the rice using this method: https://minimalistbaker.com/how-to-cook-white-rice/
Jessica says
I’ve made this a few times now. My husband and I really like it, except neither of us like the texture of the baked tofu–we tried crispy and not so crispy. Now we just use edamame instead. I like that there’s a little bit of spiciness, but it’s not overpowering. Thanks for posting!
Melanie says
Finally something we all LOVE! This is delicious! And so easy! I’m loving your recipes! I will look forward to the cookbook!
Monique says
We thought your General Tso’s Tofu Stir Fry was incredible. This is too!! Many thanks for making Sunday dinners so good!!
Melanie says
Ohh- I’m going to try that!
Frankie says
Thank you for the recipe! Tried it last night, substituted brown rice with white. It was pretty good, especially the sauce! MMMMMMMMMMMMM
Jeanette says
I made this rice for dinner and the combination of flavors are delicious! My rice did turn out soggy as well and I believe it is because I didn’t drain it all the way. The instructions stated to drain for 10 seconds. I did but there was still too much water left. My own fault, I should have went with my instincts. It’s not like I’ve never made rice before. Also the tablespoon of peanut butter was a bit much for me. Next time I will use half of a tablespoon, it’s all preference. I made my own chili garlic sauce for this recipe (so yummy) because I’m trying to stay away from anything that sits on a supermarket shelf and has preservatives and I added some edamame beans to the vegetables. The sauce for this rice is so good I’m thinking of what else I can put it on. I will definitely be making this again soon. Thanks for the recipe!
P.S. your tofu scramble recipe is also delicious!
Courtney says
I’m transitioning to veganism and I just finished making a very similar variation of this recipe and it was so amazing. Very time consuming, but totally worth it.
Bridget says
I followed the recipe pretty closely, but I found that I ended up with way too much sauce. I also had a very difficult time with everything sticking to the pan? Hmm..
Stephen says
Excellent recipe!! I love Asian food, and this captures the amazing taste. Even though after reading it before making, I decided to tweak it a bit for my personal taste, and cooked the tofu in a pan rather than bake it. Also used baby corn as well as the other veggies, as well as adding more chili garlic sauce for heat. YUM. Definitely making this a lot more!!
Esther says
Dana this recipe is sooooo good!
We are just having it for dinner for the second time now.
Thank you again for sharing all these delicious recipes!
Nyka Riego says
Delicious !!! creates such great flavor.
Paul says
Thanks for the recipe. Tastes really good but the tofu is like rubber. I’ve never cooked tofu before. Did I do something wrong? I’ll eliminate the tofu next time and add 3x as many veggies. Its a little too complicated for my taste any way. I’ll stick with boiled rice, add veggies and sauce and call it good. Then have some nuts or beans for protein.
Hi Paul, it sounds like maybe the tofu got over-baked. Hope that helps for next time!
Cathi says
Why must we read about preparing dead animals to eat on a plant based recipe site, particularly in the reviews for a VEGAN rice recipe? Better to avoid exposing readers to that kind of reference on this site.
fanceeist says
I made this, with minor modifications (fresh diced ginger, green beans because i had no peas, orange bell pepper, slightly different proportions for sauce, quinoa). Either way, I am so glad I made a larger serving because i couldve eaten the whole pan. This is sooo yummy! I will certainly be making it again.
Sharon says
The best, the very best. Made it twice and each time I think about taking a picture it’s too late, rice all gone!
Edy says
This was delicious!!! I didn’t use the tofu because I didn’t have it on hand for this recipe, but it was still great. I will be adding this to my favorite recipes list! Looking forward to trying it with the tofu. Thanks for sharing!
Brittany says
My boyfriend has made this twice now, and I can honestly say I adore this recipe! I love the way the tofu turns out, it makes for a very unique tofu experience. As far as difficulty cooking, he never seems to complain or need help making this.
Aimee says
This is delicious!! I’ve never cooked tofu before as previously I’ve had two horrific tofu experiences in restaurant. But this has completely changed my mind!
Even my omni boyfriend who “doesn’t like rice and hates tofu” loved it, which is a bonus.
Denise says
Rice may have the best texture done this way, but it loses all the water-soluble B vitamins. If it wasn’t for the fiber, you might as well use white rice.
Try using a proportion of 1-1/2 c. water to 1 c. rice (1-3/4 c. if you are high altitude or the climate is very dry). Bring water to a boil. Add the rice. As soon as the water returns to a boil, turn the heat down to low. When I had gas, I used a heat diffuser. Now I use a rice cooker.
It takes an hour to reach perfection, unless you pre-soak the rice in your cooking water.
My mother taught me to cook rice this way as a girl. She learned the water proportions when we lived in Hawaii. The only time it’s failed me in 47 years was the first time I cooked rice in the Idaho Panhandle. The elevation was 3500 ft. I added 1/4 c. water from then on and got the same fluffy rice as always.
Alyse says
This is delicious!! And super easy to make.
Olivia says
Just made a batch of this for the week and dinner tonight – SO good! Love the sauce.
Alejandra says
After draining the rice for 10 seconds and then letting it steam for 10 minutes (covered ),as the recipe called , the rice was still too soggy. It was not clear to me if the all of the water was to be drained or only 10 seconds worth of the water. Made the outcome extremely sticky and a bit gross. Also one cup maybe too much for the veggies and sauce . on the bright side the tofu tasted great before I mixed it in with the roce and veggies. Bummer
Katia says
I am not sure I can say “I love this recipe” because I changed many things in it (white rice instead of brown, added peppers, and my tofu was cooked already), but my dish was delicious. So thank you! I like that you can basically use any kind of veggies in it. I would definitely make it again. The only thing I suggest is to make twice more sauce. My tofu absorbed a lot of it so I didn’t have much for the veggies and rice. Also, it would be good to have some sauce to heat leftovers with.
Millie says
Best fried rice dish I’ve EVER had! Thank you! A great combination of heat, sweetness, saltiness, and textures. I personally love tofu and have never baked it. Such brilliance! I make this dish once a week now. It’s a staple in our home!
Scott says
Made this tonight after my nine-year-old gymnast daughter challenged me to find a healthier alternative to Trader Joe’s packaged fried rice. Had it ready to go when she arrived home from practice, and she LOVED it, as did my older daughter and wife. She asked if we can start having it every Thursday night, and given how picky she is about food, that’s saying something. Thank you!!!
Anna says
I am only pescatarian myself but I thoroughly enjoyed this vegan recipe! Very balanced and easily adjustable to what you personally enjoy.
Paula says
I made this recipe last week. My husband and I both thought it was delicious. Tonight I made this recipe for the second time, to try it out on my finicky college student. She loved it. I am relatively new to a plant based diet, and still looking for that “Magic Nine” recipes that will help me sustain this diet for the rest of my days. So, finding this delicious new choice has magnified importance for me. Thank you so much for this new family staple. :)
Tiffany L. says
Oh my…just finished making this and eating it now with the fam. Delicious thanks for the recipe gonna become a regular meal!
Jessica Whiting says
This was amazing! I used sunflower seed butter instead of peanut butter. Added yellow peppers and mushrooms. Thank you for such a wonderful and easy meal. My family has such food restrictions. This meal was a real treat!
Pamela says
Just made it for my dinner and it tastes delicious!! Never cross in my mind that tofu and fried rice could be this tasty!! Thanks for the recipe dear
paula says
This is SO good! I use seitan in place of tofu, due to soy allergy and use coconut aminos in place of soy sauce. Such good flavor!
Jennifer says
I was looking at this recipe last night and was thinking how random it is to cook the rice like that and then today I found this recipe that directs you to cook wild rice a similar way! http://www.foodnetwork.com/recipes/ina-garten/wild-rice-salad-recipe.html
Now I feel like it’s a legit way to cook rice lol
B says
Beyond delicious! Adding to my recipe book!
Keiko says
Just made this and it’s fantastic – so filling. Threw some avocado on top (as I do with most of my meals!) Thanks for sharing :)
Yay! Thanks for sharing, Keiko!
Amy says
Just made this for dinner and oh my goodness, so good! My favourite part was the tofu, and I’ve never really been a fan of tofu. Thank you!
Yay! Thanks for sharing, Amy!
Amanda says
This was delicious, my non-vegan parents loved it. Thank you so much for the yummy recipe :D
Linda says
DELICIOUS!!! I am eating the cold left overs of this (made it last night for dinner) right now and it’s just so good! I made mine with brown rice and riffed a bit with what I had on hand: corn instead of peas, added mushrooms because I had some that I needed to use, no green onion, date syrup for the sweetener, and cayenne pepper for heat…so good – will definitely make again…thanks for sharing this recipe!!
Hattie says
First time I made this I liked it but I wasn’t as hysterically happy about as my non vegan bf who thought this was the best rice dish he had ever eaten. I was somewhat taken aback by his enthusiasm until Ok so its delicious. Its really simple to make.
Made it a second time just to be sure that it is perfect and yes, yes it is! I have a non stick wok so I don’t use as much oil but it still feels like a indulgent treat.
Made it three times now and Oh my!
Thank you, this is a great go to dish when I have a craving for ‘takeaway’.
Sarah Smith says
Wow !
That’s it. This is exactly what I need. Using soy sauce gives a very special taste.
It looks really attractive and delicious.
Thank you very much.
Temi says
I tried this recipe tonight with basmati rice, and the texture was a little off from traditional fried rice. I love the sauce, but I really want to see what the difference would be if I used cold rice instead.
SyntaxAxe says
Man, here’s the problem with every vegan recipe on the internet. ‘It’s super quick and only 10 ingredients!’ = After you get through my blog (there’s always a blog-like post first), you will find that there’s definitely more than 10 ingredients and it takes an hour and 15 minutes to make a dish that usually takes 20-30 minutes. Granted this blog/recipe section is far from the worst I’ve seen for this, but it seems to happen 99 out of 100 times, every time I look for a recipe on the internet, ever since I went vegan. There, just venting my frustrations. Enjoy your fried rice, folks.
Nykia says
I made this last night. It was so good and easy. I had some brown rice in the fridge and remembered seeing this recipe as I was browsing your site. The sauce was great. It was reminiscent of a local Chinese restaurant. I didn’t have any veggies so I used a cup of Whole Foods Frozen Mixed Vegetables. The tofu was nice and crispy. I should have used my cast iron skillet instead of the nonstick pan to get the nice char as your picture but it turned out just fine (I know for next time!). Thanks for posting such great, easy recipes.
Michelle says
I made this last week and loved it so much I am making it again tonight. I added a red jalapeno for more heat and diced red bell pepper. The chili garlic sauce really added a lot of flavor. I am serving it with a side of Veggie gyozas from Trader Joes’s.
Dd says
Made this last night and it was great, though I did add more veggies (red pepper, corn and celery). I also used frozen tofu (defrosted in the fridge overnight), which is a habit I picked up from The Vegan Lunch Box years ago. I always freeze my tofu because I like the texture better, it is easier to work with – and you can load up when it is on sale!
Andre says
As a college student with little time during the week, I like to cook in bulk on the weekend. I cooked up a huge triple batch of this stuff and ate it all week. It was delicious each time!! The tofu had a fantastic texture and the sauce is amazing! I added mushrooms to the stirfry too and it worked great.
One tip that I have if you plan on making extra portions and re-heating them: I like my stirfry saucy, and found that the stirfry absorbed all of the sauce overnight. I made an extra portion of the sauce and dribble over the stirfry after it had been microwaved. Delicious saucy stirfry each time =)
Thanks for sharing your tips, Andre! I’m a sauce lover, too ;D
Denise says
Just decided to go vegan recently and this definitely hit the spot! As a college student fried rice is like my go to meal so I was worried it was not gonna be substantial just eating rice and veggies. But this recipe is great! The tofu and the sauce is awesome. I’m enjoying it with sriracha right and really happy with it although I don’t how Dana makes it look so good. Mine doesn’t look as pretty but tastes fine.
Ha! It’s all in the camera angle. Glad you enjoyed this one, Denise! xo
Andrea says
Made this tonight, with tons of veggies, but put it on whole wheat pasta (didn’t have any rice) It was fabulous!!!!!! Will make it again soon the right way, and I am sure we will all love it just as much! Thank you.
Laina says
I just had to comment. Looking at the ingredients I knew I’d love this dish so I doubled it and I’m so glad I did! ?
It is over the top delicious and my DH who doesn’t usually like my food devoured it. He even ate some as a midnight snack!!!
I kept it oil free and sautéed some onion instead of green onions. To vary this I’m going to switch veggies next time and I’ll add some mushrooms too!
The rice is superb, I can’t believe how well it turned out – separated like white rice and al dente. Really enjoyed this new cooking process and will repeat it from now on!
Now I need to try some of your other recipes. Any suggestions?
Oh, and I pinned this recipe too and told some friends about this recipe too! I just had to rave about it – it’s that good!!!
Great! Thanks for sharing, Laina! xoxo
Abbie says
I’ve just finished making this and WOW! I think I may have messed up the sauce (amateur cook here) as mine seemed to be a lot more thick and gloopy than the one in the picture but it was fabulous regardless. Major food coma right now!
Ana @ Ana's Rocket Ship says
This looks much too perfect to be compared with anything that comes from a take out carton.
J says
That was probably healthier than their usual meat…
fanceeist says
Ha! My thoughts exactly.
Cynthia says
We quadrupled everything, so we could enjoy leftovers, and I’m glad we did. This was great! We added two small summer squash, since we had them in our fridge, and they made a tasty addition.
Noreen says
Just made this tonight and I loved it! The marinade for the tofu was perfect, I had to force myself to stop snacking on it after I put it aside or I wouldn’t have had enough for the rice! Next time I’ll double the recipe – – it won’t last past tonight – – tomorrow’s lunch at the latest. Thanks for sharing!
Yay! Thanks for sharing, Noreen!
Megan says
Any substitute ideas for a daughter who needs to avoid peanut butter?? We usually use sunbutter but wasn’t sure how that would do for the sauce?! Looks so yummy!!! I’m making tonight :)
We think that would work! Or perhaps almond or cashew butter?
Theresa says
I don’t think you meant 12 cups of water…line #4.
Yep, I did! It’s for cooking the rice, then you drain it.
Carol-Ann says
This is such a delicious dish, thank you for posting it! I’ve made it twice already – the first time exactly following the recipe, the second time I got lazy and took a short cut. Instead of baking the tofu, I just chopped up some cremini mushrooms and marinated those. Didn’t get the same crunchiness as the tofu had, but wowza the flavour was still amazing!! Love all of your recipes, you are a true master ??
Thanks Carol-Ann! Glad you liked it!
Casey says
Made this tonight for dinner… It was super super yum! I would definitely make it again. I added in bok choi and pineapple and it was perfect. I just made my rice in a rice cooker but it got a little sticky once I was mixing everything together so next time I will try it the way you suggested or i will warm up cold cooked rice.
Janet says
I made this today. It is definitely a keeper. I doubled the recipe—no more trouble and leftovers! I followed the recipe exactly. I did not like the way the rice turned out—very gummy. Next time I’ll just cook it in my rice cooker–I love the way it turns out. Also felt the 1/4″ tofu was too small. I’ll do 1/2″ next time. Loved the sauce and flavors. Thanks!
Cora says
I made this for dinner tonight and it was fantastic! My husband declared it the best rice he’s ever had. The sauce was amazing as well. I made extra, mixed in chopped cashews, and drizzled on top. So delicious! Thanks so much!
That’s a high compliment! Thanks for sharing, Cora!
Alex says
This recipe is awesome sauce! I will definitely make it again.
Whoop! Thanks for sharing, Alex!
Shelly says
Delicious! Made this tonight! Trying to get the family to eat more vegan – they all loved it!! The way the tofu and rice turned out was fantastic! I have to say this is about the 5th recipe of yours I have tried and each one has been a winner! Thank you!!
So wonderful! Thanks for sharing, Shelly! xoxo
Elizabeth says
Delicious! I try to cook meat free a few times a week and I have never gone wrong with your recipes–Thank you!!! My husband and I literally scraped the pan clean on this one! Between this and the spring rolls, I’m in heaven!
Such good news! thanks for sharing, Elizabeth! xo
Remi says
Saw this, fell in love and HAD to make it! So tasty and fuss-free and the perfect leftovers for work tomorrow!
Yay! So glad you liked it. Thanks for sharing, Remi!
Carol says
Easy and delicious. Made it with edamame, so it was super easy!! Vegan daughter proclaimed it the best thing she ever ate, so I made it again immediately.
Yay! Thanks for sharing, Carol!
Shanon says
Okay, seriously yummy and super easy – it doesn’t get much better.
Yay! Thanks for sharing, Shanon!
Sue says
Made this the other night and it was outstanding! I usually marinate my tofu before baking but your method allowed the tofu to hold it’s shape and was better. Also loved the method for cooking the brown rice….much fluffier than the “traditional” method. Posted a pic and tagged you on IG! sueliosd
So great! Thanks for sharing, Sue!
Ellie says
Let me say I love Asian food – Thai, Chinese, Vietnamese, you name it, I’ll eat. I purchased your cookbook that has the eggrolls and combined with this recipe and some vegan orange tofu, I had an excellent meal last night! Leftovers for lunch too, that my non-vegan co-workers were eyeing and asking for the recipe :)
So great! Glad you enjoyed it all, Ellie!
Eiji says
This was not your best work. Way too sweet and the peanut butter did not enhance.
Sorry you didn’t enjoy it, Eiji! Next time perhaps reduce the sweetness and leave out the PB if preferred.
Mariah says
I agree, I was looking in the comments for someone to say it. Peanut butter and sugar makes terrible fried rice. My fiancé made this, I would have stopped him if I could ? Love everything else though Dana! We usually cut back on sugar on all your recipes but this one just doesn’t need it at all.
Danielle says
We just made this for dinner. It was delicious! We modified it a bit, first of all we doubled the recipe for left overs, I did half maple syrup and half brown sugar, we used Braggs instead of soy sauce and we added broccoli. It was super tasty and really easy.
Great! Thanks for sharing, Danielle!
Rosey says
Made this last night and it was delicious! My husband loved it too!!
For the win!!
Annette says
Made this tonight for the family, although I am the only vegan. It was just amazing!!! Added a few more veggies but the rice was cooked perfect, and the tofu delish!!! Thanks for the great recipe, haven’t eaten fried rice in years, now I can again! Yay!!!
So wonderful! Glad you liked it, Annette!
Rubia says
I can wait to try it! I have only a question, I’m allergic to peanuts and I was wondering if it could be possible to replace the peanut butter with some other nut butter.
Sue says
Yellow miso is a great replacement!
Sure! Almond butter is best, or just leave it out!
Stacy Saul says
I made this for lunch today and it is now a family favorite! I added zucchini and corn since I had some in the fridge. The crispy baked tofu is fantastic. Thank you!
Whoop! So glad you liked it, Stacy!
Michelle Bourgeois says
I haven’t tried tofu yet so I added grilled Cauliflower instead, recipe was Awesome n not only my husband n myself loved it but also our very picky son…Thank you
Samantha says
Thank you for this! We made it for dinner last night and it was a hit. That’s particularly notable since our youngest is terribly picky, he generally rejects meals after the first bite. He ate his entire bowl and asked for seconds! That’s a really big deal around here:) Thank you!
Puja Darshan says
Can’t wait to try this! It’s delicious :)
Thank you so much for sharing….
juliana says
I made this last night and it was delicious! Thanks for the recipe! I had leftovers for lunch and it was just as good.
Jay says
I just made this for dinner and it was delish! Thanks for another standout recipe. :)
Wonderful! thanks for sharing, Jay!
Louise adolphson says
I love your posts and recipes so much! I posted your recipe again in my “best healthy food selection”, if you want to see.
Hugs/Louise
Nicole @ Young, Broke and Hungry says
I haven’t had fried rice in way too long! This recipe looks delish.
Jessica says
I made this on Saturday and it was good. It was way too hot to turn on my oven, so I pan fried the tofu, threw it in the sauce, and re-fried it. I really liked it! Next time I would DEFINITELY double the amount of peas and carrots. Maybe even add more types of veggies. Thanks for the recipe.
Glad you enjoyed it! Always more veggies – you get me.
Delfina says
I was just searching for an easy vegan fried rice recipe this weekend and came across yours. I didn’t end up making it because I didn’t have tofu or many of the ingredients but I’m definitely making it this week! Is there a substitute for chili garlic sauce? I don’t have any and not sure I’ve seen it in stores.
Danielle says
Hi Delfina,
Just so you know, I have used Sriracha in place of chili garlic sauce many times with great results, but you can also usually find the chili garlic sauce in the same place as the Sriracha in the grocery store.
Danielle
Delfina says
Thanks Danielle! I ended up going to the store and buying the chili garlic sauce, which was right next the Sriracha as you said. The fried rice turned out great!
Sarah | Well and Full says
This looks SO GOOD!! I’m always looking for healthy versions of my favorite take-out items. I’ve tried a few fried rice recipes before but they’ve been kind of lackluster… so I’m really excited to try this one!! :D
Hope you love it, Sarah! xo
Emily | Robust Recipes says
I love fried rice! This looks amazing. I am not very familiar with cooking with tofu, but this looks like a great recipe to get me started!
Janell says
This was dinner tonight and it was FAB!! I’m scared of tofu, so I added extra peas and topped mine with cashews and hubby’s with shrimp. SO easy and SO delish! My new favorite fried rice recipe.
So glad you enjoyed it, Janell!
Lilla says
Made for lunch yesterday, it was great! Added a bit of fresh corn with was great and perfect for a late summer afternoon. Love this rice cooking method, so much fluffier than my usual brown rice, I will cook brown rice like this always from now on! Thanks!
Ooh, great idea! Glad you enjoyed it, Lilla!
Abby says
This looks SO delicious, Dana. Love. It.
Amanda says
Wow, this tofu looks awesome! Nothing makes me happier than nice crispy tofu (except maybe an incredibly rich dessert). ?. I can’t wait to try this!
Eve @ Baking the Day says
Oh my Dana, my mouth is actually watering! I love brown rice so much and I am so happy you have made this fried rice with it. The tofu pieces look so flavoursome and sticky, perfectly complementing to the veggie rice, pinned!
Rebeca says
Oh my, this looks beyond delicious! And Saveur’s rice cooking method is, indeed, perfect. I’m a believer.
KJ says
I’ve been craving a good fried rice!! This looks so good!! :)
Jenn says
I just finished making this and it’s delicious! I made some changes because I didn’t have all the ingredients but the sauce is great!!
Wonderful! Thanks for sharing, Jenn! xo
Daniela says
This looks amazing and I’ll be making it for dinner tonight! However, it says 12 cups of water to boil the rice in.. I’m wondering if it’s supposed to be 2? :)
Nope! It’s 12. See my link in the notes to Saveur’s “Perfect Brown Rice” – it’s the only way I cook brown rice now!
Daniela says
Wow! Okay sorry about that, I usually do the 2:1 ratio so wasn’t sure – will check out the rice recipe!
Rachel says
I ended up with extremely soggy rice, more like pudding. But the tofu was delicious!
Satah says
I too ended up with extremely soggy mushy rice and didn’t even cook it the full 30 min :(
Dave says
After draining the rice, put it back it back into pan ,put a lid on and let it cook in its own steam for 10 minutes. No heat nothing.
Result cooked fluffy rice
Jacqueline says
Hi my daughter is allergic to peanuts can I use almond butter?
That should work!
David says
the rice came out perfectly! I’ve never cooked rice this way before. Thanks for the tip. I was nervous, but this, again, is perfect rice.
Judy says
Why 12 cups of water?
Hi Judy! See the link in the notes to Saveur’s “Perfect Brown Rice” – it’s the only way I cook brown rice now!
Colleen says
Just because another recipe tells you to use that much water doesn’t mean you should, and it doesn’t mean it tastes any better. I’ve made this rice twice- once the wasteful way and once using 3-4 cups of water, and they had the same taste and texture. 12 cups is incredibly wasteful. But other than that I LOVE the recipe.
Don says
No it’s 12. Brown rice cooks the best when done this way. Strain after 30min of uncovered boil, let stand for 10 min covered. serve
Rebecca says
I was just thinking same thing usual when your cooking rice it’s double the amount of water is you would rice
. so 4 cups water 2 cups rice etc depending on recipe
Jessie says
Trust the method! It’s basically cooking the rice like pasta. The water doesn’t absorb, you strain the rice instead. It does creates the perfect texture.
Linda Richmond says
Boiling rice like pasta and then draining it is a great idea because it helps to rid the rice of arsenic, which is inherent in rice — and carcinogenic. I found her method to work perfectly!!!
Tina says
Yes! The 12 cups should be 2!!!!
Katrina @ Warm Vanilla Sugar says
I want this nooooooow!!! For real. Right now.
Kathryn - The Scratch Artist says
I used to live on fried rice, but I haven’t had it in so long! Thanks for bringing it back into my world. Its funny how we temporarily forget about foods and food combinations.
Cassie says
Omg, this was amazing. I added vegan yum yum sauce and edamame and I couldn’t stop eating it, it’s addictive!
Samantha @ThePlantedVegan says
I love fried rice, and this recipe looks perfect!! Thanks for sharing!
Kate says
Just made this yummy dish, I love how affordable it is. The sauce was really nice and I liked baking the tofu before frying it, thanks for the recipe!