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.
Sus says
This sauce is so amazing!! I’ve tried at least 5 of your recipes and loved every single one. Your awesome! Thanks so much for sharing!!
Katy says
This is a great work night recipe. My boyfriend eats plant based whole foods and this hit the spot for him. I used quick brown rice from trader joe’s and then added frozen riced cauliflower to kick up the vegetable. I also addd frozen edamame, asparagus, and mushrooms. The sauce has enough salt content that I wouldn’t recommend seasoning the vegetables when sautéing. Spice is good thing in our house so we added a little extra garlic chili paste. Yum! Thank you for the recipe.
Harmony says
I made this last night to have for lunch this week, and it is THE BEST fried rice I’ve ever had. I will be making this many more times in the future. I love it!
Miss J says
I’m allergic to peanuts, will this recipe still taste great if i omit the peanuts?
Hi! You could try a sunbutter!
Lynn says
The 12 cups of water depends on the type of rice. However I used 2 cups of water for my brown rice. I also added ground ginger, cummin, black pepper and I used frozen mix vegetables instead. AIso I used only 1 tbs organic peanut butter with 3 tbs Siracha. Sometimes you have to tweak a recipe to work for your liking. Overall that was an amazing recipe!
Sangs says
Delicious recipe! Would make this again and again! I used cashew butter and doubled the quantity of vegetables and it was fantastic!
Jess says
This is a delicious recipe and now one of our favorite meals!
Kimberly Rudulph says
Everything about this recipe is absolutely amazing! Wish I could rate it HIGHER!!!! My family is in love, we are making again tonight! What would you recommend as a vegan side dish???
We’re so glad you enjoy it, Kimberly! We think it would go well with one of these: https://minimalistbaker.com/20-minute-asian-kale-salad/, https://minimalistbaker.com/gochujang-stir-fried-brussels-sprouts/, or https://minimalistbaker.com/collard-green-spring-rolls-sunbutter-dipping-sauce/.
Elizabeth says
Thank you! I love finding recipes like this that are super easy & delicious and make me feel like my kitchen created magic!
Mireille says
What can I use to substitute the green onions with?
Hi! You could try a white or yellow onion!
Elena says
Best fried rice recipe ever! The sauce, the tofu, the brown rice, the crunchy carrots. The rice doesn’t stick at all! Thank you so much for sharing this!
Riss says
This sauce is DELICIOUS!! I just had leftover rice and some frozen veggies. I threw the leftover rice and frozen veggies in a pan with covered lid, cooked for a few minutes and added the sauce in. Added a little bit of oil along the way. Oh my goodness…SO yummy. Thank you!!
Casey says
I made this and it came out AWESOME!! It’s pretty easy and quick as well. I made a few adjustments because I didn’t have all ingredients. Thumbs up!!
Alonzo says
I made the vegan fried rice because it looked good in the picture. This was my first vegan recipe that I have tried and it was truly flavorful. I have started looking into eating more healthy because I want to get rid of my medications. The brown rice came out perfectly fluffy. I look forward to continuing eating healthier. Thanks minimalistbaker.com staff.
Meghan henoumont says
Really good recipe! Easy and quick
Alana says
This was amazing! My husband is a meat eater and he loved it. I added mushrooms and green beans. I used prepackaged sriracha tofu from Trader Joes to save time but marinated it in the sauce from the recipe. The rice cooked perfectly, will definitely use that cooking method in the future. So good! Thank you!
Kristal says
There is only one word that comes to mind for describing this dish…DELICIOUS. I added corn kernels and a little Vidalia onion for extra texture and flavor, but other than that, I followed the recipe as written. Thanks for sharing this one!
Shirlyn says
Hi do have a substitute for peanut butter? My daughter is allergic to tree nuts.. I’m planning to try this for her. Thanks.
You could use sunflower butter or just leave it out!
Ambika says
It is tasty as well as easy recipe for a new comer. I will surely try it out.
Amanda says
I’ve made this several times for vegans and non-vegans, it is always a hit!
sheetal soni says
Thanks Dana for such a wonderful recipe, just wanted to know can i use White Basmati Rice for the same ? will the flavour change ?
Hi! Yes, that will work but you may get a slightly different texture!
Shara says
I love it. Full of flavor! Delicious!
Ellie says
As a student, and environmentally conscious individual, I’ve been looking for budget and animal friendly recipes for a while. This one ticks all of the boxes! It is so delicious! The sauce is amazing and now I wouldn’t cook tofu in any other way now! It even pleased two male, predominantly carnivorous housemates, who went back for seconds! This is now a weekly recipe in my household. Thanks for an awesome recipe :) I’ll be checking out some more of your ideas.
Meredith says
This is one of my easy go to weeknight recipes, and it’s also so forgiving. I often use whatever vegetables I have on hand, I don’t always include the tofu, I sometimes even use frozen veggies when I have less time for prep, and it never disappoints. The secret is in the sauce, which is so good, and is conveniently comprised of ingredients I always have on hand. I’m generous with the peanut butter (because, obviously) and I’ve used just about every version of sweetener (brown sugar, sugar, turbinado, maple syrup, honey) and all have worked well. It’s a great recipe to put time into (the tofu is so good), and it also works so well as a last minute thrown together meal. Thanks for delicious an oh so doable recipes. They’re the reason I keep coming back.
Regine Bohar says
I had this tonight, and loved it, although I oven cooked the tofu to a crisp :-( (this will be good next time I make your vegan Caesar salad, in lieu of bread croûtons). I used my own hot sauce (thai red chiles/chile de arbol + olive oil and caraway, in a high speed blender), and added the frozen peas just before eating. Next time, I will try adding some ginger. The sauce was yummy, and the rice fluffy. This is the way I am going to cook brown rice from now on. Thank you for your great recipes: they make my taste buds sing!
Caitlin Rowland says
Omg this is amazing! The best vegan fried rice I have had yet! I paired this with an Asian cabbage salad and lunch is going to rock!! I live everything you post :)
Jess says
Absolutely delicious! Wonderful comfort food and the tofu was so tasty even for non-tofu eaters!
Paula says
If I’m using 2 cups of dry brown rice, do I need to boil 24 cups of water?
No need to increase the amount of water!
Lea says
I made this tonight, and it came out amazing! The only thing I added to the recipe was kale and bell pepper for extra veggies. I served with sweet chili sauce on top, and it was delicious! Even my dad, who isn’t vegan, was crazy about it and he ate some of the sauce with a spoon. Great dinner!
Cathy says
Husband loves the sauce and he’s not a big rice fan. Wondering if I could somehow make the sauce into a stir fry sauce. Any suggestions?
Hi Cathy, we think it would work well! Maybe omit the peanut butter so it is thinner? Hope that helps!
Carol says
This is now my favorite way to make tofu! Baking it was so much easier than frying it. I did mine in 3/4″ cubes and baked it about 28 minutes. The sauce was easy and yummy. I’ll definitely make again.
Kathleen says
Hi Dana – Thanks for this great easy recipe. I make it weekly! So easy, always have ingredients on hand, and usually have some leftover for lunch (but not always!)
Janelle says
Absolutely loved the sauce, probably the best online recipe turn out !
Delilah says
I have a family of 7, how do you alter the measurements to make this recipe for that many people?
Hi Delilah! Thats a big group to feed! If you are going to serve this meal as the entree, I’d recommend tripling the recipe. If you’ve got a hungry bunch, quadrupling it will work as well. Good luck!
Lauren says
Yum! Best fried rice I’ve had, easy. I am not a vegan but using peanut butter instead of eggs appealed to me.
Lauren says
Yum! Best fried rice I’ve had. Not a vegan but peanut butter sounded better then the eggs in other recipes. My kinda traditional hubby even exclaimed!
Lori Fisher says
Wow, delicious, recipe is a keeper!
Kari says
This is amazing!!! That sauce is so unbelievably delicious. It was our first time trying tofu and it was impressive. For how cheap it is, it will definitely be served many more nights!
Mike says
With recipes like this I might just be able to keep up this vegan thing ! Delish and the rice thing worked out perfectly. Thanks for the recipe, you’re a gem :)
Rachel says
I made this last night and it was delicious. I needed to cut down on the cooking time, so we made the rice ahead of time and stored it in the fridge until we were ready to make everything else. We aren’t vegan, so I scrambled two eggs and threw those in at the end. We will definately be making this again.
Eleanor says
This was so delicious! The only thing I struggled with was the method of cooking the rice – I ended up just cooking it how I always cook rice and then steaming for 10 minutes and it tasted really good. My tofu hating friend loved it :)
thank you!
Michelle says
OMG! this recipe was so fast and SO delicious.
Dineen Speer says
This recipe is amazing. My wife and I didn’t even make it to the table to sit down and eat. We stood over the skillet with our bowels. Cleared the skillet in a matter of minutes. Thank you for sharing!
Alana says
LOVED this! The sauce was a great alternative to just plain soy sauce as I have used in the past. I found the tofu a tiny bit too dry after baking in oven for 30 min, will bake for less time next time or may just sauté instead.
Shelby Coleman says
I made this and it was fantastic! I followed it to a tee and it came out perfectly. The only thing I didn’t have was carrots so I substituted red pepper. Thanks for a great and easy to follow recipe.
suzy says
Made this fried rice last night! Awesome!!
Lisa says
I made this and it was great! (step 4 in the cooking directions says to use 12 cups of water for the rice- hopefully people would know that it was probably supposed to be “2 cups”. )
I’ve been doing a 21 day SP Purification and I’ve use several of your recipes – thank you thank you!!!
Eleanor says
haha! I was so confused by the 12 cups part! I started out putting them in and then realised it couldn’t be right so just cooked my rice how I always do. Makes sense it was meant to be two!
12 cups is correct- it’s a method for cooking rice similar to pasta. But feel free to cook whichever is your preferred way!
Shari says
Made this and it was delicious
Katie Mantenuto says
This was so delicious and tasted very authentic. I have found all of your recipes absolutely delicious and can’t wait to make more! (I made the veggie pot pie last week with the biscuits on top and it was so good!) Thanks for posting them!
Abie says
I want to thank you so much for this recipe. My family has always been skeptical of tofu, but this recipe has changed their mind. We make it once a week now :) I add rice wine vinegar, omit the sugar in the sauce, and add red peppers and onions to the veges, but thats all personal preference stuff. This recipe is wonderful as is!! Thank you so much!
Angelita says
This recipe is a keeper! I made it without the tofu and it was still so delicious and easy to make. The sauce is very flavorful and the dish is very tasty. Great way to use leftover rice. I plan to make more today! Thanks for a terrific recipe!
Khalil says
This is such a great way to make brown rice! I’m wondering though… in order to make 2 cups of rice, do I need to double the water? Or just change up the cooking time?
Hi Khalil, we don’t think you will need to do either. It should work with the same amount of water and cooking time. Hope that helps!
Suzanne says
My daughter and I made this tonight. It was absolutely delicious! We were a little worried about the peanut butter, but so yummy! The cooking method for the tofu was excellent, however personal taste dictates I not bake it quite as long.
Again, excellent, delicious rice! Yum!
Andrew says
Just made this my parents (my dad is not a tofu lover) and they loved it. Definitely cut back on the spicy-ness of the sauce for them without lessening the dish at all.
Christina Nuncio says
This recipe is great! The only things I did different was I used white rice instead of brown and added some more vegetables and doubled the recipe. Very very good! I plan on using this method to cook tofu more often!:)<3
Shakura says
I love how all your recipes are so easy to make and ready to eat in no time. Especially after a day of work it’s just great.
This recipe as well: so easy and yet so tasty, my boyfriend who is quite picky with food really enjoyed this dish.
Angelita says
This was delicious! I made it for my friend’s birthday dinner and she really liked it. The flavor was terrific and I am definitely keeping this in my files. Thanks for sharing!
Mélodie says
I totally screwed the tofu (too small pieces for too long in the oven) so I didn’t put it in, but the rice was still delicious.
The way to cook the rice was good but not as good as I expected though. I will have to try it again with a bit shorter time.
BOBY G says
perfect…loved it
Sarah says
Amazing. I loved it and the hubby loved it. This will be made again, probably at least once a week!!
Christy says
Was wondering if you could use Pineapple in place of tofu?
We’ve never tried that, but sounds interesting! Let us know if you try it!
Amy says
Are you kidding me! Tastes amazing. Love your site, you are a top google search for best vegan anything! Thanks you,
Amy
Shonna says
Delicious!! I made the rice in my Zojirushi rice cooker early in the day, and the rest was a breeze to finish. My husband and I both thought it was really yummy, and I added it to our “eat often” list. I put only 1 Tbsp. of maple syrup because we tend to like recipes a little less sweet than they call for — it was perfect for us.
Jessica says
I made this and it is easy and delicious! I love the crispy tofu and hint of peanut butter flavor. I’ll definitely make this one again.
Belle says
Hello :). I don’t want to buy chilli garlic sauce, as I don’t cook asian food very often. Is there a substitute I could use?
-Belle
Sriracha? Or you could sub ground up chilies or chili flake.
Yvonne says
This is sooooo good. Lots of flavor and easy to make. Love it!! Thanks fir the recipe!
Stephanie says
I’ve made this six or seven times now (in just a couple of months) and it is now my go-to easy, quick meal for my little vegan family. I use white basmati rice because that is what we usually have already made or is quick to make and I add corn, peas and edamame. It’s also great if you want a side dish for vegan orange chicken or any other vegan protein options (though it totally works as a main dish, too). My addiction to chili garlic sauce started with this recipe…thanks for that! :) This now has a well-deserved place in my book of favorite recipes.
Stephanie says
Forgot to add the stars…I give it fifty. :)
Kirsten says
LOVED this! So easy and so gooooood!
Estelle says
Wow! My favorite fried rice was from PF Changs. This is my new favorite!
My daughter and son-in-law are gluten, dairy and egg free due to serious food allergies. But the doctor told my daughter to add meat back into her diet when she was pregnant so they do eat limited amounts of meat but not poultry. I often look for vegan recipes for them and add proteins. I was looking for an interesting rice stuffing for Thanksgiving and came across this recipe. I substituted an organic kielbasa sausage for the tofu and doubled the recipe. My apologies to the purist vegans reading this.
My husband came in the house while I was cooking this, and he asked what smelled so good. When I gave him a taste, he exclaimed this would be the most popular dish on the table, and he was right. Everyone had a good laugh about fried rice with the traditional turkey dinner, and had second helpings. We had some guests who joined us late for dessert and tasted it. They opted for the fried rice instead of dessert. Everyone asked for the recipe.
I had 8 adults for dinner and the 3 guests who arrived later. Doubling this recipe made enough for multiple servings for everyone, take home dishes for several and leftovers for us. I used my large wok to combine the components and serve it since my largest pot wasn’t big enough. I have been asked to make it again for Christmas.
Does anyone know how well this freezes?
Thanks for sharing this delicious recipe. I’ll never buy fried rice at PF Changs again. Cheers!
Thanks so much, Estelle!
Katen says
Made this tonight. Dissapointed I left tofu in 30 min as I like it crispy also. Could hardly eat it . Very dry. The sauce and the rice was very good. Why did the tofu taste like that? I finally learned out how to cook brown rice! Thank you & yes I used 12 c of water !
Hi Katen, it sounds like the tofu got over baked. Better luck next time!
Steve says
This recipe is phenomenal! Last week the family all voted for Asian take-out food. As the only whole food, plant-based eater among us, I decided I’d make my own rice dish to avoid any unnecessary oils or additives; my search brought me to your site. This rice dish was preferred by all! In fact, my wife asked me to make it again for dinner this evening. This recipe will be a new staple for us. Yes, of course; everyone tweaks a recipe (as do I)–but you have provided the rock-solid base of a winner! Thank you so much!
Allison says
This was amazing! Reminds me of takeout! Your recipes have never disappointed me :) The only substitution I made was white rice. For others reading this, I just cooked white rice as I normally do and then spread it out on a baking sheet for about 10 minutes to allow most of its surface moisture to evaporate. I used to think I couldn’t make fried rice with freshly cooked rice but drying it out after cooking resulted in a perfect fried rice :)
Tyler says
Just made this for dinner tonight it’s so good! I only had a little bit of brown rice left so I added quinoa and it came out great. 6 year old approved ?
Krista says
Cooking vegan for just two, I find I often have leftover cooked tofu and brown rice. Starting with those things already done, this came together in a flash and was DELISH. The addition of peanut butter really elevates it above my usual stir fries. Thanks for sharing it!
Sarah says
Hi! Thanks for the recipe. My husband raved about it. It tasted and smelled wonderful, and it is definitely going in my recipe box for the future. The only problem I had was frying the tofu in the sauce. During that stage, the sugary sauce congealed on the frying pan, making a sticky, gooey mess that I had to keep scraping off, eventually leaving bits of gooey congealed sauce bits in the final dish. Do you have a remedy for this? Thanks!
Lex says
Did you include the sesame oil? Also, be mindful of temperature. I kept mine right at medium heat and did not have an issue. I did include the sesame oil, I’m sure it helps.
Best fried rice ever!
Piper says
I’m a broke college student so rice is my main food group, and this recipe is my all time FAVORITE fried rice! The sauce is so simple but the amount of flavor in it is insane. I use the sauce over rice and veggies (unfried because I’m REALLY hungry), to marinate tofu, and on rice noodles! SO good all around. I make this at least once a week, so if you have it pinned for later go ahead and make it already!
Manpreet says
This is a new favorite! One thing I will say is be mindful of the 1/4 inch tofu as it csn be difficult to measure but that is ok because you can adjust the baking time accordingly. Also, dont use too much oil on the baking pan because the tofu will become too crispy. When my tofu came out too crispy, I skipped browning it in the pan and only warmed and served it. Thank you so much!
Carol-Ann K says
This is so good, by far the best fried rice I’ve ever had. Thanks Dana you never disappoint!!
Criselda says
Can I make this with natural peanut butter. Like peanut butter that is ground from peanuts no salt or anything?
Yes!
Melanie Turner says
I made this tonight and it came out just great. As I often cook with tofu, I changed it up a bit and used vegan chicken strips and cut them into smaller pieces. And oh as I had run out of brown rice, I used white rice and this was AWESOME!! I so enjoy your recipes Dana. They are vegan and so flavorful.
Thank you Dana! You have turned me into a real chef!!!!
Ana says
Hi, I’m really looking forward to trying this recipe but was wondering if I can replace the peanut butter with something? Thanks, Ana
Another nut butter should work!
Todd says
I made this recipe last night, with a few tweaks. I’m made a few recipes from here before, and all have turned out great, but this one…this one motivated me to write a comment! I already had Trader Joe’s Sriracha and Teriyaki baked tofus on hand, so I cut them up into small cubes and cooked them in a pan with a little coconut oil with the garlic and green onion. In a cast iron dutch oven, I started the peas (frozen), carrots (fresh) and also some frozen corn we had. I added the sauce ingredients, using maple syrup for the sweetener and sriracha sauce in place of the chili garlic sauce, and also added the optional toasted sesame oil. We also had a large amount of left over basmati rice from Indian earlier in the week, so I used that, and made a double batch. The flavors from this fried rice were so amazing for the minimal amount of work required, I am so so so happy I made a double batch!! I can already tell this is going to be a routine go-to recipe for me!!! Thanks for sharing, and the great recipes/blog!
Dianne says
I tried this recipe today and was sooooo amazed and happy!! It was delicious! I love tofu but dont know that many ways to cook it. This is very flavorful and just yummy. And its brown rice too! Definitely better than restaurants. Thank you for this recipe!!
Gaby Flores says
I would loooove to make this recipe! Any ideas how I could substitute the peanut butter though? Allergies Allergies! But everything else is so wonderful that I’m really hoping there’s something I can sub PB with!
Dianne says
This recipe was sooo good highly recommend it. I only put a tiny amount of peanut butter but I am thinking maybe you are ok without it. I used maple syrup so i think the sweetness from that was good enough to compensate for the small amount of peanut butter.
Another nut butter should work!
Jethro Cao says
The most important ingredient in this recipe – the sauce – leaves behind a great big question mark. It’s easy to make good brown rice with vegetables, but it’s the sauce that gives it flavour and is what distinguishes restaurant quality flavour from plain brown rice.
Can you please expand on “chili garlic sauce” with some recommendations? Is this home made? Do you recommend a brand?
Store-bought stuff is likely to contain unwanted sugars, syrups, non-vegan ingredients, soy, etc. This is really the key for the recipe for me, so please expand on some suggestions :)
This one!
Betsy says
This was excellent! Thanks for another great recipe.
Jennifer says
I made this last night and just substituted with the veggies I had on hand. (And used firm tofu ) it was amazing! Thanks Dana :)
Ernestine says
Delicious!!!!!!
Angee says
Love, Love, Love this recipe, :-) I have it cooked twice in two weeks, its is sooooo easy and quick well not tofu lol. The first time i prepared as instructed the second time i doubled all ingredients so that i would have extra for work. My coworker just tried it and asked for the recipe. This will be my go to for fried rice. Thanks love it
Kristen says
Some of your recipes, once I taste I am convinced I never want to eat any thing else again. This is one of them. I recently discovered soy butter and I am so glad I did because I got to enjoy this tasty recipe. Thanks so much you are making me one happy healthy girl!
Erin says
This was incredible! 10/10. I doubled the sauce (I love sauce!) and added broccoli, water chestnuts, mushrooms along with the peas and carrots. Fantastic.
Morgan says
Omg this is sooo goood!
Pamela says
I made this for dinner tonight and i am so glad i doubled the recipe, now we have some for lunch tomorrow. I followed the recipe exactly and it turned out amazing, i think the best fried rice i have ever had :) Yummy
Nikole says
This was absolutely amazing!! The texture of the tofu was on point. Your recipes never disappoint. Thank you!!!!!
anne says
Did you really mean to say “12 cups of water” for 1 cup of rice?
Stephanie says
If you read the Saveur rice cooking method (she links to it…) it explains the 12 cups of water. It really does make an excellent pot of rice!
Liz says
Can this be frozen when it’s done so it lasts longer? Thanks!
Hmm, we don’t think it would freeze well, but let us know if you try it!
Courtney says
This was the second recipe I have tried from this website (two days in a row) and it has been an absolute delight. The sauce was so fun to make with the peanut butter, which went well with the soy and hot sauce, which I substituted for the chili sauce. It was very feeling and full of flavor.
Jenny says
Awesome recipe! I did edamame instead of tofu, a regular yellow onion instead of green onion, and added some snap peas. I also ended up doubling the sauce recipe because it was SO delicious and I needed more! Way better than any fried rice I’ve ever had at a restaurant.
M says
This is an excellent recipe!!!
I substituted the maple syrup with organic ketchup instead and used chickpeas instead of tofu and it turned out great!
Thank you for sharing this recipe.
Happycooker says
All I have is firm tofu instead of extra firm. Can I use it or will it not turn out good? Thanks!
VeggieLottie says
I don’t think this would matter too much, especially as it is baked for so long in the oven.
Kayla says
I tried this recipe for a potluck dinner. Absolutely delicious! I couldn’t get the tofu quite as crispy as I would like it, so I should have baked it longer. The next time I think I will substitute mushrooms for the tofu, to get More veggies in the mix! I substituted tobasco for Siracha because that’s what I had in hand. Thank you for this awesome recipe!