Easy Vegan Fried Rice

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

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

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

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

Origin of Fried Rice

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

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

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

How to Make Vegan Fried Rice

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

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

Now we’re talking…

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

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

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

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

The result? Fried rice perfection. It’s:

Hearty
Flavorful
Satisfying
Loaded with vegetables
Topped with crispy tofu
Subtly spiced

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

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

What to Serve with Fried Rice

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

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

Easy Vegan Fried Rice

Easy, 10-ingredient vegan fried rice that’s loaded with vegetables, crispy baked tofu, and tons of flavor! A healthy, satisfying plant-based side dish or entrée.
Author Minimalist Baker
Print
Chopsticks beside a bowl of Vegan Fried Rice topped with tofu
4.84 from 472 votes
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 4
Course Entrée, Side
Cuisine Asian-Inspired, Gluten-Free, Vegan
Freezer Friendly No
Does it keep? 3-4 Days

Ingredients

RICE + VEGETABLES

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

SAUCE

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

Instructions

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

Video

Notes

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

Nutrition (1 of 4 servings)

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

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  1. 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!

  2. Freya says

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

  3. 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!

  4. 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!

  5. 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.

  6. 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

  7. 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

  8. Erica says

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

  9. 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

  10. 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.

  11. 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!

  12. 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

  13. 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 :)

  14. 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.

  15. 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!

  16. 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!!!

  17. 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!!!

  18. 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

  19. Amy says

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

  20. 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!

  21. 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!

  22. 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!

  23. 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

  24. 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!

  25. 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!!!

  26. 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.

  27. 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!!

  28. 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.

  29. 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.

  30. 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!

  31. 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!

  32. MARGARITA FERNANDEZ says

    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”.

  33. 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!

  34. 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!

  35. 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!

  36. 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.

  37. 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!

  38. 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

  39. 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

  40. 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!

  41. 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

  42. 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).

  43. 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!

  44. 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!

  45. 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!

  46. 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!

  47. 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

  48. 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!

  49. Deborah says

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

  50. Debbie says

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

  51. Deb says

    Dana,
    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

  52. 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.

  53. 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!

  54. 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

  55. 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!

  56. 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!

  57. 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

  58. Mark says

    Hi!
    Just checking this recipe is asking for a cup of cooked rice or making a pot of rice with a cup of rice?

    Thanks

    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!

  59. 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!

  60. 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!

  61. 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 ?

  62. 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!

  63. 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.

  64. 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!!!

  65. 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?

  66. 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!

  67. 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! :)

  68. 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!

  69. 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.

  70. 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!

  71. 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

  72. 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….

    Thoughts?!

    • 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!

  73. 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

  74. 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.

  75. 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!

  76. 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!

  77. 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.

  78. 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!!

  79. 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!

  80. 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!

  81. 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!

  82. 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!

  83. 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!!

  84. 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!

  85. 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.

  86. 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 :)