Easy Vegan Fried Rice

The description is spot on. Lots of veggies, crisp tofu, and tons of flavor 😋. It’s a keeper!

Made this tonight using leftover rice …excellent recipe, very delicious, quite easy.. Two of us finished the whole thing, no problem!! I added some extra veg and threw some peanuts on top. Highly recommended…go make this!

So good! Added a crap-ton of additional veggies and some vegetable stock (ended up taking two pans!) But very tasty.

I liked the tofu made this way. The sauce is great, but the recipe uses too much garlic. Fried rice does not use this much garlic (or any garlic usually).

Loved this fried rice! We were out of chilli garlic sauce but it didn’t really change the flavour much. We’re not fans of tofu so we added cashews fried in a little oil as a topping. My husband doesn’t like brown rice but happily ate this. Thank you!

So good! I am a master of tofu now!!

I’ve made this several times – probably 10+! This recipe is a perfect base for fried rice! I strive for vegetarian, not vegan, so sometimes I add a few eggs (2-3 when following the recipe exactly) and I always use a whole block of tofu instead of measuring it out. If you don’t care too much about the tofu being crispy you can also save yourself some washing up by cooking it in the same pan you’ll cook everything else in. I cut down on the rice sometimes and add more veggies – it’s really good with anything from bell peppers to broccoli, corn, etc. Thanks for such a yummy, customizable recipe! The sauce is what sets it apart and I always get compliments when I make this!

Delicious recipe! I increased the batch size to have enough for leftovers the next day, and my husband liked it so much he went back for thirds leaving no leftovers… I cooked my tofu for 30 minutes in the air fryer at 400 instead of using the oven and it turned out great

Made this today. Was super yummy. Tofu and the sauce was perfect. Who says vegan food cant be delicious :) Thank you for this awesome recipe.

Delicious way to use up last bits of veggies towards the end of the week. Reminded me of Chinese takeout but healthier. Will definitely add this to the rotation and can’t wait to have it again. As always, simple and delicious!

This is a go to for me to meal prep for lunches! I steam some broccoli to add on top for an extra veggie. My boyfriend even loves it and he is a big meat guy!

I really enjoyed this recipe with wonderful flavours and mosty easily aquired ingredients! However my tofu turned out a little too tough, although I like that you have presented a range of cooking time on it for different people’s liking. Overall realy good!

Really good! I forgot the sugar in the sauce and still just fine. Also cut the peanut butter to a smaller amount as it overpowered the first time i tried. Just my taste though. Used a little PA local unrefined sunflower oil on cooking veggies.

Best fried rice going! I have made this over 10 times and it always goes down a treat. The type of rice you use definitely affects the flavour, textures etc so I would stick to using brown rice if you can :)

Honestly enjoy making this so much, it’s comfort food.. with a lot less guilt! <3

Thank you Minimalist Baker!

My husband and I are incorporating more vegan dishes into our repertoire, and this dish is FANTASTIC!!! I used super firm tofu because it doesn’t require draining and crisps up in the oven beautifully. I didn’t have peas, so I used 3/4 c. of carrots, and 1/4 c. of edamame. I also have a new way to cook brown rice. I wasn’t familiar with the pasta method, but I’m now a convert–I’ll always cook the rice this way: it’s tender, fluffy, and works beautifully for the fried rice. The sauce is the star of the recipe.

Thank you so much! I’ve made several dishes from your blog, and have enjoyed all of them!

This recipe is a family favourite! I always have leftover rice to use, so haven’t yet tried the cooking method suggested and also used smoked tofu (my meat-eating husband’s favourite) so just marinate it and cook, instead of baking. But the marinade/sauce is amazing!! I always double it and like adding more veggies. Thank you for this recipe!!

This recipe is gold. Not only is it a tried and true perfect fried rice everytime that comes out the best I’ve ever had and haven’t seen a better as of yet… But the brown rice recipe is absolutely perfect and has transcended into all my other recipes and when I cook.
🥢🤩

This was so good! We used roasted cauliflower, broth-sautéed baby portobellos and peas for veggies and used barbecue sauce instead of chili garlic sauce. I think we have enough leftovers for two more dinners for two!

This was tasty and satisfying. Have been craving fried rice and this hit the spot. The sauce was great and I used the advice of making extra than the recipe calls for and it was very flavorful. I fried the carrots first to soften them a bit and used rice from the night before for extra crispness. This will be a regular for me!

This was absolutely delicious. I doubled the sauce as others recommended and used broccoli instead of peas, and added shitakes and a handful chinese cabbage.

rice turned into mashed potato’s not sure why but 12 cups is a lot of water!

I have been making fried rice for 40 years. I only used soya sauce and sometimes sriracha sauce as seasoning. It was always good, but not great. A good way of use up veggies at the end of the week. This sauce makes the rice a standout dish. I still use whatever veggies I need to use up. I almost always add fresh pineapple and I switch between tofu and soy curls for the protein.

I made this and it was delicious! Doubled the sauce recipe as others had recommended. Added broccoli too. I used brown rice which my boyfriend usually hates and he couldn’t even tell, which I consider a huge success!

Great recipe! So yummy on a cold night. Also useful to use up the rest of left over rice in the fridge. Thanks Dana! Another excellent recipe!
I also doubled the sauce and it was even more creamier! I made roasted veggies on the side also!

I’ve made this dish many times and is requested by everyone in the family, especially our kids, aged 11 and younger. It is delicious so I usually triple batch! I keep frozen peas and carrots mix in the freezer so we always have what we need for this recipe since tofu is a staple.
Thanks Dana :)

So very tasty and easy to make! I substituted tofu with the meat substitute ‘what’s the cluck’, and I made the chilli-garlic sauce from scratch as I didn’t have any in the fridge, but luckily I did have all the raw ingredients! I also added sweetcorn (my husband loves sweetcorn so I add them to a lot of our dishes if I can ;)), and I added frozen chargrilled vegetables as I thought a few vegetables would add some extra colour and flavour. I didn’t have any green onions so used ordinary chopped onions instead. I’ve since made it a second time in less than a week as it was such a hit with all the family! This will definitely be a firm favourite and go to from now on – delicious!

The tofu got crispy in our convection oven and the sauce was divine!! I’ve used a similar method for rice after seeing a Food Network chef make rice this way. I used frozen mixed veggies. It was wonderful and I will make it again!!

The sauce is awesome and I will use it in the future to mix it with pasta. However, tofu did not work as described. I followed instructions but it did not get golden edges in the oven. I even kept it in there longer, but it only stock to the parchment paper and dried out. I had to scrape it off. Then after being soaked in the sauce, tofu was incapable of frying in the skillet. The sauce just burnt on the bottom of the skillet and did nothing to tofu. But the sauce compensate for the tofu shortcomings so dish was tasty.

Loved this recipe! The sauce is absolutely amazing, it smelled so good as soon as I mixed it. This will be a staple in my apartment!!

I used 2 garlic cloves in total, sriracha instead of chili garlic sauce, no sesame oil, added broccoli to my veg, and coconut aminos for the soy sauce/tamari. My pb also had dry roasted peanuts with sea salt in the ingredients, so it wasn’t completely natural.

Hi! This was a fun recipe to make despite some rather comical setbacks. The final product was very tasty; definitely healthier and safer than what comes from Chinese restaurants around here. My setback came in that I attempted to use this rice cooking method for jasmine rice-lol- it definitely resulted in gelatinous goo and almost-completed dissolved rice. Good recovery though and I would definitely give this recipe another shot to take it up to five stars!

The teenagers loved this with 1.33 cups of brown rice and 0.5 cups of wild rice. Need more for 4 serves. Increased the vegetables and reduced the garlic. We all loved it.

Just made this tonight! Used leftover cooked basmati and did broccoli and peas and tofu. I may have cut the tofu too small or my oven burns quite a bit hotter as my tofu came CHRUNCHY not crispy (new crouton recipe perhaps ahah). The sauce is delicious and I doubled it based on another comment and glad I did! Added some just egg right at the end for a fake scramble.

Just made this for the first time for my daughter. It was really delicious! I followed the recipe to a T except that: (1) I used 3 cloves of garlic instead of 4, and (2) I accidentally got FIRM TOFU instead of EXTRA FIRM. I also chose the crispy TOFU option (baked it a few extra minutes) and it was a good choice! It turned out awesome. So flavourful and tasty with just a hint of heat that sneaks up on you. LOL. She really loved it. She is a Vegan and has Celiac Disease so this just added a new dish to the meal plan. Thanks so much! It is hard to find tasty, flavourful different dishes for her and this was a hit! Cheers!

I love this. At first I was hesitant about the amount of soy sauce – I thought surely that’s too much but it was perfect!

I made it extra protein packed by doing the edamame, tofu and plenty of peanuts mixed in.

I’ve been making this recipe for years. It is so good. It’s always a hit wherever I bring it, even to those who are not vegan.

I do add mushrooms on occasion and double the sauce, because that sauce is incredible.

Delicious recipe! Will definitely make this again. The sauce on the rice is delicious!

I’ve used this recipe countless times over the years since I found it. It’s so good. My one year old will eat this by the fistful. And it’s soooo easy. Make the rice, use about a quarter bag of frozen peas and carrots, mix the sauce and you can have dinner so quickly. I’ve made it with both maple syrup and brown sugar. Either works super well. I do double the sauce recipe for more flavor.

Made this tonight and it was delicious!! I didn’t have peanut butter so I used almond butter instead, but still tasted great!

I enjoyed this, but with the nut butter in the sauce, it felt less like restaruant styled fried rice and more like fried rice with peanut sauce. I did enjoy the dish. I thought it tasted great, and the tofu turned out perfectly! But, if I’m seeking out a more restaurant-style fried rice, I wouldn’t go with this specific recipe, but this is still a recipe I’ll add to my regular rotation.

The sauce and tofu tasted amazing, but i had to remake the rice my usual way because it was all mush.

Made this recipe tonight for dinner and meal prep, all I can say is WOW! I have been vegan for almost 10 years now and I can’t believe I’m only just now coming across this! I’ve made other fried rice recipes in the past but none come close to this. Should’ve known! Dana, you rock!

I am not one to, by the letter, follow recipes….but, I did. Although I added some ports Ella mushrooms. I also used garlic Siracusa sauce so the kick was slightly more. We did like it and will make again.

Made this tonight and it was delicious! Even my carnivorous husband and children loved it. I used a bag of frozen mixed veggies because that’s what I had, but it worked out fine. I love it because it’s so adaptable. Thanks for the amazing recipe!

Excellent, easy, and adaptable. I used tahini instead of PB, and a frozen veg medley, mushrooms, and asparagus. I forgot to remove the tofu from the pan before adding the veg and it still worked out perfectly.

I make this recipe all the time and it is so easy to manipulate to your taste and to use up veggies that may be going bad! I literally throw whatever veggies I have available in, my favorite addition is zucchini! So easy to make and filling, thank you so much!

I made it for the umpteenth time, but wanted to cut calories, so this time, I substituted riced cauliflower for the rice.
To
Die
For!
THANKYOU for this recipe; one of my faves!

Suggest lo-sodium Tamari or Soy Sauce.
This recipe is crazy good.
I’ve made it 3 times fir guests…it’s a big hit!
THANKYOU for this recipe!

This was delicious thank you!! My 1 year old enjoyed it as well!

The rice completely broke down and was more like porridge! I followed the cooking instructions exactly as told in the recipe so not sure what happened! The taste was delicious though.

This Fried Rice is amazing! The flavors are on point. We make this recipe probably 3 times per month. I always double the recipe so we have leftovers…yum! I do not use the sesame oil and I use a frozen vegetable mix with corn, peas, and green beans. Make this, you will not regret it!!

Preface: I used the sauce recipe more than the base recipe as I really just wanted a GF/Egg-free recipe, but wanted to use beef. I’m also a “use what I have in the cupboard” person if I can help it.

So, with that in mind, it was delicious. I used Siracha and avocado oil because I don’t have garlic chili sauce or sesame oil (mine finally went bad and I haven’t restocked).

I did use brown sugar, peanut butter (unsalted, creamy), and GF soy sauce.

Next time I’d love to use sesame oil and add some more veggies, but my carrots and frozen green beans, and Minute brown rice worked just fine.

Thanks for the base recipe!

Used white rice bc I didn’t notice the brown rice specification. Turned out complete mush. Waste of ingredients. Make sure to use brown rice ‘n

This was soooo yummy! 😋 I’m new to tofu and this was super easy. I also used frozen mixed veggies (carrots, peas, corn, beans) I had on hand and it turned out delish.

I love this recipe! Hands down my favorite fried rice. My partner can’t eat eggs and we are vegetarian so it works out well!
The sauce is absolutely the best I have found anywhere! I usually omit tofu because I have to watch my fat intake, but I’ve made it with tofu as well, and either way – it’s so great. I make zero changes to sauce (and tofu when I made it) but I do add extra veggies like mushrooms, broccoli, bell pepper etc and it just make it even better!

This was amazing! Love the method for cooking the tofu. I tripled the sauce because I used up the veggies I had in my fridge so had more volume. The sauce is the secret here. It would be great with any combination of protein, starch and veggies you like. Winner!

Wow, this was great! The peanut sauce was especially delicious– I’ll definitely be making more in the future! Thanks :)

Loved this! I didn’t have tofu but subbed mushrooms and added spinach. It was soooo good and simple! This will definitely be a staple.

This fried rice is amazing! We have been WFPB for 4 months and I’ve made this recipe 4 times in the last few months. It feels like comfort food. It’s great!

I don’t write recipe reviews mostly because I just don’t think of it. But this fried rice has become my go-to comfort food. I’m gluten-free and pescatarian, and my husband is vegetarian. We do not miss the pork, egg or gluten that’s in usual fried rice at all!! I usually add asparagus, increase the rice by 50%, and double the sauce. It’s absolutely delicious!

Very flavorful. I cut my tofu into strips and used the freezing method (freeze overnight then let thaw out during the day) before following the rest of the instructions, and it turned out amazing. The sauce really gives it a lot of flavor! I also added edamame because it is my fav.

i thought this rice was so good, i had it for dinner and lunch.

Great recipe, very flavorful. Also works well with quinoa. Will definitely make again!

Full of flavor and great comfort food! I substituted diced celery for the peas and also added in 1/2 cup diced baby bella mushrooms. I really loved the celery and mushroom flavor. I found 1 1/2 tablespoons of brown sugar to be enough to offset the saltiness of the soy sauce.

My daughter has requested this every week for the last five weeks! Everyone in the family loves it! I have to double the recipe so that there are leftovers for my lunch.
I’ve made it so often now that I just use the veggies I have on hand. Sometimes I add frozen corn and edamame, too!

So good! I added some other veggies I had on hand; cabbage, frozen green beans and mushrooms. The best fried rice recipe I’ve made!

Firstly, how THE HELL have I been doing tofu so wrong all this time….?! This baked tofu bizo is life.changing.

Secondly, I have to admit I scoffed a tiny bit because I thought this recipe was going to take so much longer than it did. I had leftover rice from yesterday so I didn’t need to do that bit, and I found myself standing around while this dish came together in just over 40min. I made a deeeeply underwhelming fried rice a few weeks ago and was hunting for a way to make it better and hey presto, there you were!

I didn’t make much by way of changes, except for using cold rice (I’ve heard it helps absorb flavour and fries better or smth?) and used a wok so it all cooked evenly and fast. But I love that I didn’t have to do anything fancy; it would have worked regardless.

I think that is my favourite thing about what you do: nearly every recipe I’ve tried here has been accessible and reasonably uncomplicated, which makes it so much easier to resist UberEatsing fries.

Thanks again!

I made this recipe and it came out great! I added some ginger and some celery. I also bought pre-baked tofu to lessen the cooking time. The sauce is really great! My family really enjoyed this meal.

Wow! This is a keeper! My 12-year-old daughter is gluten free and egg-free and is teaching herself to cook. Minimalist Baker has been a life saver, and this meal is a fantastic one for her to cook independently. She is not a fan of peas so she subs in broccoli florets with the carrots and onion and it is fantastic. A hit with all of the family! Thank you!

Made this yesterday for our Meatless Monday dinner and my SUPER picky eater and opinionated 9 year old baby said it was really good! I super modified it using what I have on hand:
–frozen vegetable mix from Costco that has carrots, peas, green beans and something else
–powdered onion
Gardeins copycat chicken pieces instead of tofu
I have made this recipe for what feels like a million times and this is definitely my go-to recipe for fried rice! Thanks again for sharing your genius, Dana! ❤️

Hello.

Cooked the fried rice today (second time)! and it is so delicious. I use whatever veggies I have on hand. I was hoping to have leftovers for lunch tomorrow at work but no- my husband and I ate the whole thing! Absolutely delicious, as are all your recipes I have tried. Thank you!

I was looking for ideas for a vegan Asian Dinner and when I found this I laughed because mixing up cooked rice with stir fried veggies is my most overused, boring daily meal. :-)
BUT – the baked tofu with the sauce turned this into a masterpiece.
I didn’t make this the first time because the long instructions made me think it would take too long to prepare – but everything is done simultaneously, so it’s fast and makes a great dish.
I added some salt to the rice while it steamed and used the veggies I had at home (Onion, carrots, fresh corn and some chopped spinach)
Tasty, elegant and everything is ready while the rice cooks. Thanks.

Delicious and so easy to make!

I’m low FODMAP so I left out the garlic and it was still very delicious!