Easy Vegan Fried Rice

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!

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!

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!

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!

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!

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.

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!

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.

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.

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.
Thanks!

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!

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.

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.

ABSOLUTELY AH—MAZING!!!!
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!

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!

Easy to prepare and so yummy, my hubby’s favorite dish right now.

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

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!

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!

18-month-old LOVES it… we all do. Thank you for the recipe.

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

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 :)

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.

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!!

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!

This turned out really well, but didn’t really hit the spot for me. I think the peanut butter threw me off.

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!

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.

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!

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.

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!

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.

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!

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

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.
Thanks,
Buck.

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.

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.

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!

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.

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!

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

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

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

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 :)

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!

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.

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!!

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. :)

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.

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.

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.

This is the best fried rice I’ve ever made!!

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!

Im blown away! this is sooo tasty! cant wait to whip this one out for my meaty friends

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.

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.

I made this with roasted cashew butter instead of peanut butter and it turned out great. thanks.

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

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!

Hi,

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?

Thanks
Karen

Absolutely delish! This is my 4th time making this recipe and my family loves it! Thank you!

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!

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!

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

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!

This is amazing. I make enough for lunches all week and freeze. Thank you for the recipe!

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.

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.

I’ve made this recipe several times now and it’s truly a keeper.
Delicious!

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.

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.
-Shilpa

Do NOT BAKE YOUR TOFU!! It made mine very hard like little pieces of rocks in my rice.

So, so good! I added 1/2 cup mushrooms, snow peas, bean sprouts and water chestnuts, because I love those ingredients. We will have this again and again!!!

Hello,
I am a country girl from Nebraska. Though I love Asain food, I have not made a lot of Asian food. Nor have I cooked many vegan recipes, or rice! This weekend, my nephew is marrying the sweetest girl! She happens to be Mung. I was asked to prepare an Asian dish, for a group of 35 people, which would include both sides of the family. Holy cow! Are you serious? Talk about pressure! Well… I am here to tell you, the rice turned out perfectly and the flavor was fabulous! It was a hit. If I can do it, you can! Thanks for the great recipe!

I made this tonight. It tastes great and is full of flavor. Next time, I may even double the rice to have more for leftovers. A new favorite!

I’ve made this last night, it was delicious and so easy, thank you ?

I made this wonderful dish for breakfast. I used leftover brown rice, used raw almond butter, instead of peanut butter and added some diced red bell pepper. It is now save as favorite in my recipe collection. Thanks

I added some red cabbage to this, and it added a bit of extra crunch! Really nice sauce :)