Vegan fried rice transforms humble leftover rice into a colorful, aromatic masterpiece packed with vegetables and plant-based protein.
This plant-based alternative to traditional fried rice won’t leave you wanting, delivering deep umami flavors through the perfect combination of tamari, ginger, and garlic.
The secret lies in using cold, day-old rice – a technique that traditional Asian kitchens have employed for generations to prevent mushiness and achieve that coveted chewy texture.
While traditional fried rice originated in China during the Sui Dynasty (589-618 CE), vegan versions emerged much later as plant-based diets gained popularity, with Buddhist monks among the first to create meatless variations using tofu and vegetables as protein sources.
Protein-Rich Vegan Fried Rice with Sesame-Crusted Tofu and Veggies
Equipment
- 1 Large wok or high-sided skillet
- 1 Wooden spoon or wok spatula
- 1 Cutting board
- 1 Chef's knife
- Measuring cups and spoons
- 1 Microplane or grater (for ginger)
- Heavy plates or tofu press
- Paper towels
- 1 Baking sheet (for cooling rice)
- Small bowls (for prepped ingredients)
- 1 Garlic press (optional)
- 1 Large pot (for cooking rice if needed)
Ingredients
- 4 cups cooked brown rice cooled (ideally day-old)
- 1 block extra-firm tofu cubed
- 2 carrots diced
- 1 cup frozen peas
- 1 cup corn
- 2 cups chopped cabbage
- 3 green onions sliced (whites and greens separated)
- 4 garlic cloves minced
- 1- inch ginger grated
- 3 tbsps tamari sauce
- 2 tbsps sesame oil
- 1 tbsps rice vinegar
- ¼ teaspoon white pepper
Instructions
- Begin by pressing your block of extra-firm tofu. Place it between several layers of paper towels or a clean kitchen cloth and set a heavy flat object on top. Let it press for at least 30 minutes to release moisture.
![Pressing tofu block under a cast iron skillet on a wooden board to remove moisture before cooking.]()
- While the tofu is pressing, ensure your rice is cold. If you're cooking rice fresh, spread it on a baking sheet after cooking and cooling, then refrigerate for at least 1 hour (though overnight is preferable).
![Cooked rice spread out on a baking sheet to cool for fried rice]()
- Prepare all your vegetables: dice the carrots into small, uniform pieces about ¼-inch in size, chop the cabbage into thin strips, and slice the green onions diagonally, separating the white and green parts.
![Chopped carrots, peas, corn, cabbage, and seasonings on a cutting board ready for cooking.]()
- Mince the garlic and grate the ginger. Measure out your frozen peas and corn - no need to thaw them.
- Once the tofu is pressed, cut it into 1-inch cubes.
![Cutting firm tofu into cubes for frying.]()
- Heat a large wok or skillet over high heat until it's very hot (smoking slightly). Add 1 tablespoon of sesame oil.
![Heating a wok until smoky for authentic stir-frying.]()
- Add the tofu cubes to the hot wok, spreading them in a single layer. Let them cook undisturbed for 2-3 minutes until the bottom develops a golden crust.
- Flip the tofu pieces and continue cooking until golden brown on all sides, about 8-10 minutes total. Remove from the wok and set aside.
![Tossing crispy tofu cubes in a hot wok for fried rice.]()
- Return the wok to high heat and add the remaining sesame oil, followed by the white parts of the green onions, minced garlic, and grated ginger. Stir-fry for 30 seconds until fragrant.
- Add the diced carrots, cabbage, peas, and corn. Stir-fry constantly for 4-5 minutes until vegetables are tender-crisp and vibrant in color.
![Stir-frying diced vegetables for vegan fried rice in a wok.]()
- Break up the chilled rice with your hands to remove any clumps, then add it to the wok. Stir-fry with the vegetables for 2-3 minutes.
![Adding cooked rice into sautéed vegetables to make fried rice.]()
- Pour in the tamari sauce and rice vinegar, then fold in the crispy tofu pieces. Continue stirring until everything is well combined and the rice starts to develop a slight crispiness around the edges.
- Season with white pepper and give it a final toss. The rice should be heated through and have a golden color.
- Garnish with the reserved green onion tops and serve hot.
![Steaming bowl of vegan fried rice with crispy tofu cubes, green peas, carrots, corn, and green onions, served in a black bowl with chopsticks on the side.]()
Notes
Expert Tips
Transform this classic vegan fried rice into something extraordinary with these professional techniques: Â Pineapple Fried Rice Variation
Add 1 cup of fresh diced pineapple when stir-frying the vegetables, and include 1/2 teaspoon of curry powder with your seasonings. Serve in a hollowed-out pineapple half for an impressive presentation that balances the savory flavors with sweet tropical notes. Â Kimchi Fried Rice Fusion
Incorporate 1 cup of chopped vegan kimchi and its juice when adding the rice to the wok. The fermented flavors add complexity and tanginess while introducing Korean elements to this Chinese-inspired dish. Top with thin strips of nori seaweed for an additional umami boost. Â Cauliflower Rice Alternative
Replace half (or all) of the brown rice with 4 cups of riced cauliflower for a lighter, lower-carb option with additional nutrients. The cauliflower adds a delightful texture while absorbing all the savory flavors. Add an extra tablespoon of tamari and a teaspoon of toasted sesame seeds to enhance the flavor profile. Â Serving & Pairing
This versatile vegan fried rice works beautifully as a main dish or as part of a larger Asian-inspired meal. Â Serving Suggestions
This vegan fried rice keeps well and can be repurposed for quick meals over several days.
- Use cold, day-old rice for the best texture - freshly cooked rice contains too much moisture and will become mushy
- Press tofu thoroughly to remove excess moisture, ensuring it crisps up nicely when fried
- Cut all vegetables to similar sizes for even cooking
- Keep your wok extremely hot throughout cooking to achieve "wok hei," the distinctive smoky flavor of properly fried rice
- Don't overcrowd the wok - cook in batches if necessary to maintain high heat and prevent steaming
- Have all ingredients prepped and ready before you start cooking, as the process moves quickly once you begin
- Break up any clumps in your rice before adding it to the wok for even cooking
Transform this classic vegan fried rice into something extraordinary with these professional techniques: Â Pineapple Fried Rice Variation
Add 1 cup of fresh diced pineapple when stir-frying the vegetables, and include 1/2 teaspoon of curry powder with your seasonings. Serve in a hollowed-out pineapple half for an impressive presentation that balances the savory flavors with sweet tropical notes. Â Kimchi Fried Rice Fusion
Incorporate 1 cup of chopped vegan kimchi and its juice when adding the rice to the wok. The fermented flavors add complexity and tanginess while introducing Korean elements to this Chinese-inspired dish. Top with thin strips of nori seaweed for an additional umami boost. Â Cauliflower Rice Alternative
Replace half (or all) of the brown rice with 4 cups of riced cauliflower for a lighter, lower-carb option with additional nutrients. The cauliflower adds a delightful texture while absorbing all the savory flavors. Add an extra tablespoon of tamari and a teaspoon of toasted sesame seeds to enhance the flavor profile. Â Serving & Pairing
This versatile vegan fried rice works beautifully as a main dish or as part of a larger Asian-inspired meal. Â Serving Suggestions
- Serve in a large bowl with chopsticks and a spoon for authentic enjoyment
- Top with sriracha or chili oil for those who enjoy more heat
- Garnish with additional toppings like crushed peanuts, toasted sesame seeds, or fresh cilantro
- Present family-style in a large serving bowl for a communal dining experience
- Pack into a bento box with steamed edamame for a balanced lunch
- Jasmine tea (hot or iced) for a traditional complement
- Coconut water for a refreshing, tropical note
- Cold beer, particularly Asian varieties like Singha or Tsingtao
- Sparkling water with a squeeze of lime
- Ginger kombucha for probiotic benefits and complementary flavors
This vegan fried rice keeps well and can be repurposed for quick meals over several days.
- Store leftovers in an airtight container in the refrigerator for up to 3 days
- For reheating, stir-fry in a hot wok or skillet with a splash of water or oil to restore moisture and texture
- Microwave reheating is convenient but may result in slightly softer texture - use 70% power and stir halfway through
- Freeze portions in freezer-safe containers for up to 1 month
- Revitalize leftover fried rice by wrapping in a tortilla with fresh greens for a fusion wrap
- Add leftover fried rice to vegetable broth with extra veggies for a quick rice soup
- Calories: 320 per serving
- Protein: 12g per serving
- Fiber: 6g per serving
- Fat: 10g per serving (primarily from tofu and sesame oil)
- Carbohydrates: 48g per serving
- Iron: 3mg per serving (15% DV)
- Vitamin A: 4000 IU per serving (80% DV from carrots)
- Vitamin C: 25mg per serving (30% DV)
