Homemade Chinese-style vegan fried rice is easy to make, tastes way better than take-out, and is also far healthier! You can make this recipe in one skillet, in 20 minutes or less, and the minimal oil is optional! Vegan fast food in your home kitchen!
What makes Chinese fried rice vegan?
Traditional Chinese fried rice can sometimes include oyster sauce and often eggs. This simple vegan fried rice recipe replaces the traditional egg with tofu scramble! Easy to make and packed with healthy soy protein!
Related recipe: Vegan Lemon Rice
How to make Vegan Fried Rice:
Start by draining water from 16oz. package of firm water-packed tofu. Crumble to the tofu into a a large non-stick skillet with your fingers or mash with a fork or potato masher.
Now add:
- nutritional yeast flakes - for 'cheesy' flavor
- ground Turmeric - for yellow color
- garlic and onion powder - for flavor
- Bragg's liquid aminos - or soy sauce
- black salt (kala namak) for 'eggy' flavor
Stir the tofu and seasonings together. Add one tablespoon olive oil and sauté over medium heat for several minutes.
Now add diced carrots, chopped green onion, minced shallot and garlic.
Sauté for several more minutes over medium heat. Stir frequently to avoid browning.
Add cold rice and stir to incorporate.
Related recipe: Vegan Broccoli Tofu Stir Fry
Expert Cooking Tip #1:
Don't use hot, freshly-cooked rice! Your fried rice will turn out sticky and soggy.
Leftover rice works great in this recipe since it's already cold and dry. However, if you don't have left-over cooked rice on hand, you can always cook up a fresh batch! Just be sure to plan a little extra time for it to cool! Spread it out on a cookie sheet and place it in the refrigerator to cool faster (5-10 minutes)! Rice grains should be cool to the touch before using!
Continue cooking rice over medium heat for 2-3 more minutes or until rice is warmed and carrots are tender.
Then add your frozen peas and cook just another minute until they are bright green and warm.
Remove your fried rice from heat and add toasted sesame oil (2 tsp), a tablespoon of Braggs liquid aminos (or soy sauce), a pinch of chili powder, and a sprinkle of cayenne pepper!
Expert Cooking Tip #2:
Adding a touch of toasted sesame oil at the end of the cooking process gives you an amazing boost of authentic flavor. Adding the sesame oil too soon or heating it too much will cause the amazing aroma to disappear.
Special Ingredients notes:
- I refer to Bragg's Liquid Aminos several times in this recipe. You can sub with soy sauce if you prefer. However, I love Bragg's for many reasons! It's gluten-free, has a lower sodium content than regular soy sauce, contains 16 Amino acids, and is non-GMO - plus the flavor is amazing! I highly recommend it!
- Toasted Sesame Oil - I love this brand - all of their oils are fantastic!
- Black Salt (Kala Namak) - This natural black salt is Himalayan Rock salt that has a high sulphur content giving it an eggy smell and flavor! It really adds an 'eggy' flavor to the tofu!
You might also enjoy these recipes using tofu!
- Best tofu egg salad
- Vegan tofu-ricotta stuffed shells
- Vegan baked tofu and black bean tacos
- Ginger-lemon tahini dressing with tofu strips and chopped salad
Or how about more vegan entrees?
Or some vegan Asian-inspired recipes?
- Vegan egg roll in a bowl
- Broccoli tofu stir fry
- Vegan cashew celery stir fry with pineapple
- Cucumber edamame salad
If you’ve tried this Vegan Fried Rice or any other recipe on my blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I LOVE hearing from you! You can also FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST to see more delicious food!!!
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Easy Vegan Fried Rice with Tofu
Ingredients
Tofu Seasonings:
- 16 oz firm tofu, water-packed
- 1 tablespoon Braggs liquid aminos, or soy sauce
- ¼ teaspoon ground turmeric
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon black salt (kala namak)
- 1-2 tablespoon olive oil
- 1 tablespoon nutritional yeast flakes
Veggies:
- ½ cup chopped green onions
- ¾ cup diced carrot, (peeled)
- 1 small minced shallot
- 2 cloves chopped garlic, chopped
Rice:
- 5 cups cooked Jasmine rice, COLD
Finishing Ingredients:
- ¾ cup frozen peas
- 1 tablespoon Braggs liquid aminos, or Soy sauce
- 1 teaspoon toasted sesame oil
- pinch chili powder
- dash cayenne pepper
Instructions
- Start by draining water from 16oz. package of firm water-packed tofu. Crumble to the tofu into a a large non-stick skillet with your fingers or mash with a fork or potato masher.Add nutritional yeast flakes, ground Tumeric, garlic and onion powder, Bragg’s liquid aminos and black salt (kala namak).
- Stir the tofu and seasonings together. Add one tablespoon olive oil and sauté over medium heat for several minutes.
- Now add diced carrots, chopped green onion, minced shallot and garlic.
- Sauté for several more minutes over medium heat. Stir frequently to avoid browning.
- Add cold rice and stir to incoporate.
- Continue cooking rice over medium heat for 2-3 more minutes or until rice is warmed and carrots are tender.
- Then add your frozen peas and cook just another minute until they are bright green and warm.Remove your fried rice from heat and add toasted sesame oil (2 tsp), a tablespoon of Braggs liquid aminos (or soy sauce), a pinch of chili powder, and a sprinkle of cayenne pepper!
TK
The recipe calls for nutritional yeast but you did not include the measurement.
Rebecca
Thanks SO much for bringing that to my attention! It's one tablespoon of nutritional yeast flakes. Added to the recipe!