Easy Vegan Fried Rice - No Chop Recipe
This Vegan Fried Rice is a quick, delicious way to use up leftover rice. Loaded with crispy tofu, frozen veggies, and a savory sauce, it's the perfect easy meal!
Ingredients
Fried Rice
- 2-3 tbsp oil I used olive oil
- 2-3 cups leftover rice, chilled I just use whatever I have no need to be too exact
- 1 block firm tofu
- 2 cups frozen chopped veggies see notes
- 1 tsp garlic powder
- ½ tsp onion powder
Sauce
- 2 tbsp dark soy sauce or soy sauce
- 2 tbsp gochujang or sriracha optional
Optional Toppings
- chili oil, sesame seeds, chopped green onions
Instructions
- In a pan on medium heat, crumble up the tofu using your hands directly into the pan. Large or small crumbles are fine.
- Add the frozen vegetables in with the tofu, and sprinkle on the onion and garlic powder. Add a little bit of the oil if needed and cook for around 5 mins or until the veggies are fully cooked through.
- Now, add in the rice, the sauce and the rest of the olive oil.
- Saute on medium-high heat for another 3-5 mins or until the rice is crispy. Turn the heat down if needed to ensure it doesn't burn.
- Serve with your favorite toppings and enjoy!
Notes
Feel free to use fresh veggies if desired. Dice them into small pieces. You can also add things like fresh garlic, ginger and onion. Using fresh vegetables will take a little longer due to the chopping.
Note: Nutritional information is approximate values and can vary significantly depending on the specific brands of ingredients used. Disclaimer: This information is for general guidance only and should not be considered professional nutritional advice.
Nutrition
Serving: 425g | Calories: 500kcal | Carbohydrates: 50g | Protein: 23g | Fat: 25g | Saturated Fat: 3.5g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 8.5g | Sodium: 900mg | Potassium: 425mg | Fiber: 6.5g | Sugar: 6.5g | Vitamin A: 22IU | Vitamin C: 18mg | Calcium: 12.5mg | Iron: 12.5mg
Tried this recipe?Let us know how it was!