Vegan Fried Rice
Try this Vegan fried rice recipe, or contribute your own.
Try this Vegan fried rice recipe, or contribute your own.
- 2 tsp toasted sesame oil
- 2 tbsp rice wine vinegar
- 2 tbsp soy sauce or tamari (if gf)
- 1 tbsp mirin or 2 tsp maple syrup
- 2 tsp sriracha sauce more to taste
- 1 small garlic clove grated finely
- 2 tsp grated ginger adjust to taste
- 200 g / 7 oz firm or extra firm cotton tofu* pressed (i recommend smoky tofu)
- 2 tbsp soy sauce or tamari (if gf)
- 2 tbsp cornflour / cornstarch (optional)
- 4-6 tsp neutral tasting oil (i used rice bran oil)
- 200 g / 7 oz kale or tenderstem broccoli chopped into equal size pieces
- 100 g / 3.5 oz sugar snap peas or mangetout sliced into equal size pieces
- 1 carrot, sliced thinly
- 1 ear of corn kernels shaved off with a sharp knife
- 2 spring onions sliced thinly
- 3-4 cups cooked and cooled long grain rice i use (1 cup raw) brown rice
- Carbohydrate 1.12675999963888 g
- Cholesterol 0 mg
- Fat 9.05249999993914 g
- Fiber 0.106499997902433 g
- Protein 0.188719999913814 g
- Saturated Fat 1.28739499999188 g
- Serving Size 1 1 Serving (297g)
- Sodium 4.14899999848631 mg
- Sugar 1.02026000173645 g
- Trans Fat 0.40479499999645 g
- Calories 90 calories
Step-by-step
- Mix all the sauce ingredients together in a small bowl, set aside.
- If using tofu, cube it and place it in a medium size bowl. Pour 2 tbsp of soy sauce (or tamari) over it. Mix well, allow it to marinate for 30 minutes or so, spooning the soy sauce over the exposed pieces now and then.
- If you intend to fry (rather than bake) your tofu, you could give it a light dusting (a small sieve or teas strainer is good for that) of cornstarch / cornflour just before frying.
- Heat up a large wok. Add 2 tsp of oil and allow it to get hot (almost smoking).
- Heat up a small frying pan. Add 2 tsp of oil and allow it to get hot. Pan fry the tofu until lightly charred on all sides. Alternatively, bake it in a 200° C / 390° F oven for about 20 minutes.
- Once the oil is hot, add the chopped kale or broccoli and stir-fry for 2 minutes.
- After 2 minutes, push the veggies to the side of the wok and add another 2 tsp of oil. Allow it to heat up and follow it up with sugar snap peas, carrots, corn kernels and sliced spring onions. Stir-fry for another 2 minutes.
- Now toss in the cold rice and stir-fry until reheated.
- Stir in the sauce and baked or fried tofu cubes.
- Divide between two bowls and dress with extra Sriracha if you enjoy things a bit more spicy.
My Go-To Vegan Fried Rice: A Busy Woman's Delight
As a working mom, time is my most precious commodity. Dinner needs to be quick, healthy, and delicious – no exceptions. That’s why I’ve perfected this vegan fried rice recipe. It's become a weeknight staple, and I’m excited to share it with you. This recipe is easily adaptable to whatever vegetables I have on hand, making it perfect for using up leftovers and minimizing food waste. It's incredibly versatile, satisfying, and surprisingly simple to whip up, even on the busiest of evenings. The beauty of this dish lies in its simplicity and adaptability; it's a blank canvas for culinary creativity!
The foundation of this recipe is, of course, the rice. I prefer using brown rice for its added nutritional value, but white rice works just as well if you’re short on time. The key is to use leftover, cold rice. Cold rice prevents it from becoming mushy when you stir-fry it. The vegetables are equally important; this recipe is a fantastic way to use up leftover vegetables or incorporate whatever's fresh from the market. I love the combination of kale, snap peas, and corn, but feel free to experiment! Broccoli, carrots, bell peppers—the possibilities are endless. The sauce is the magic touch. It’s a simple blend of soy sauce (or tamari for gluten-free), rice wine vinegar, sesame oil, and a touch of sriracha for a little kick. The combination of sweet and savory flavors is simply irresistible.
Beyond the Recipe: This vegan fried rice isn't just a meal; it's a testament to efficient cooking. It's a perfect example of how a busy schedule doesn't have to mean sacrificing flavor or nutrition. This recipe embodies my philosophy of mindful eating and efficient time management. With minimal prep time and simple ingredients, this dish is a win-win, allowing me to enjoy a healthy and delicious meal without spending hours in the kitchen. The adaptability of this recipe is what makes it so special. I often adjust the vegetables based on what’s in season or what I have on hand. Sometimes I add edamame, other times mushrooms – the options are limitless! The key is to have fun with it and make it your own.
This recipe has become a cornerstone of my meal planning, not only because it's quick and easy but also because it's incredibly versatile. I often adjust the vegetables based on what’s in season or what I have on hand. Sometimes I add edamame, other times mushrooms – the options are limitless! The key is to have fun with it and make it your own.
Tips and Tricks for Success:
- Use cold rice: This is crucial for preventing mushy fried rice. Cook your rice ahead of time and refrigerate it before using.
- Don't overcrowd the wok: Give your vegetables enough space to stir-fry properly. If necessary, work in batches.
- Adjust the spice level: Add more or less sriracha to suit your taste preferences.
- Get creative with vegetables: This recipe is a fantastic blank canvas for experimentation. Use whatever vegetables you have on hand or are in season.
- Add protein (optional): While this recipe is naturally vegan, feel free to add other protein sources, such as cooked chickpeas or lentils.
I hope you enjoy this simple yet satisfying vegan fried rice as much as I do! It's a recipe that has truly transformed my weeknight dinners, making healthy and delicious meals accessible even on the busiest of days. Give it a try, and let me know what you think!
