Skip the takeout and give this Chinese-inspired vegan egg fried rice a go instead! It is jam-packed with flavors, bold, and incredibly satisfying. A 30-minute recipe that requires minimal prep and is budget-friendly.
Growing up in a Chinese household, egg fried rice is a staple meal for our family! Although simple, it is bold in flavors, and you can customize it to your liking. This plant-based version of the Chinese classic has all the flavors of the authentic recipe and uses tofu as a substitute for eggs.
Although great as a standalone dish, I love serving it with sides like my vegan wontons or tofu lettuce wraps. It is also great paired with clear soups, like my tofu vegetable soup and napa cabbage soup.
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🌿What you will need
📃Ingredients notes and substitutions
- Tofu - Use firm or extra-firm tofu. You do not press it beforehand.
- Rice - I am using brown rice as it is what I have on hand, but you could also substitute it with basmati or Jasmine rice. Leftover, refrigerated rice works best. If using freshly cooked rice, check out the “helpful tips” section below to ensure that fried rice does not turn out soggy.
- Vegetables - Feel free to use other types of vegetables. You could also use a bag of frozen vegetable mix to save time further.
- Maple syrup - This can be substituted with other sweeteners, like sugar or agave syrup.
🔪How to make
- Step 1: Crumble tofu into small chunks, then add it to a large bowl with the nutritional yeast and salt. Toss until seasonings are well incorporated.
- Step 2: Heat some oil in a skillet or wok and fry tofu for 2-3 minutes. Set aside.
- Step 3: Add more oil to the same pan, and saute onion for 3-4 minutes or until translucent.
- Step 4: Add garlic next and fry for a minute.
- Step 5: Toss carrot to the pan, and cook for 2-3 minutes.
- Step 6: Then, add rice, peas, corn, soy sauce, and maple syrup to the pan. Cook for 1-2 minutes.
💡Tip
Refrigerated rice tends to clump together. Break it apart using a clean spoon/hand before adding it to the pan. You could also break it up using a spatula when frying rice.
7. Step 7: Add tofu scramble back to the pan along with the seasonings. Toss until everything is hot.
8. Step 8: Remove from heat, then stir in green onion. Your tofu fried rice is ready to be served!
✔Helpful tips and recipe variation
If using freshly cooked rice - Spread the rice onto a large plate or baking sheet. Allow it to cool to room temperature before using. This will prevent fried rice from going soggy.
Use a large enough pan/wok - Ensure your pan is large enough to fit all ingredients, with sufficient space to toss and turn without spilling out. A large pan can also distribute heat more evenly, ensuring the ingredients are properly cooked.
Make it spicy - To spice up this vegan egg fried rice, add some ground white pepper or a generous pinch of chili flakes. You could also top fried rice with sriracha before serving.
For a more “eggy” flavor - Use kala namak (black salt) to season your tofu scramble instead of regular salt.
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❄️Storing and meal prep suggestions
Fridge - Fried rice can be refrigerated for up to 5 days.
Freezer - Unfortunately, this vegan Chinese fried rice does not freeze well. Tofu will release water, which might cause fried rice to turn soggy.
Reheating - You could reheat fried rice in the microwave or stovetop. Heat until rice is piping hot to kill the bacteria. Add a splash of water or broth if your fried rice looks dry.
Freezing cooked rice - You can freeze cooked rice beforehand, so you will have it ready whenever you want to make fried rice! Simply allow cooked rice to cool to room temperature, then portion it out using freezer containers or zip-top bags.
💚Why you will love this recipe
- Healthier than Chinese takeout
- Packed with protein and veggies
- Umami, delicious, and incredibly satisfying
- Ready in 30 minutes!
❔Commonly asked questions
Using freshly cooked rice that has not been appropriately cooled will result in wet and sticky fried rice. Hence, if you are using freshly cooked rice, spread it onto a baking sheet or large plate and allow it to cool completely before adding it to the pan.
Using a pan that is too small might cause rice to not fry properly but steam instead. Ensure you are using a large pan, or fry in batches if necessary.
Short-grain rice varieties such as sushi rice or glutinous rice tend to be sticky and are not recommended to be used in fried rice.
Long or medium-grain rice, such as Jasmine or basmati, works best for fried rice as they are less starchy and sticky. For a whole-grain option, you can opt for medium-grain or long-grain brown rice.
Regardless of the variety, day-old rice will yield the best fried rice as most of the moisture is dried out and less likely to turn out clumpy.
🍽More recipes using leftover rice
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📖 Recipe
Chinese Vegan Egg Fried Rice (with tofu)
Ingredients
For scrambled tofu
- 1 14 oz block extra firm tofu
- 1 tablespoon nutritional yeast
- pinch of salt (or to taste)
For the fried rice
- 1 medium yellow onion diced
- 3 cloves garlic minced
- 1 carrot diced
- 3 cup cooked rice brown, basmati, or Jasmine (preferably refrigerated overnight)*
- ½ cup green peas frozen or canned
- ½ cup corn kernels fresh, frozen or canned
- 3 tablespoon soy sauce or tamari/shoyu (use gluten-free if needed)
- 1 teaspoon maple syrup or another sweetener
- ½ tablespoon sesame oil
- 1 stalk green onion chopped (optional but recommended)
Instructions
Making scrambled tofu
- Using your hands, crumble up your tofu into small pieces.1 14 oz block extra firm tofu
- Combine crumbled tofu, nutritional yeast, and salt in a bowl and mix until seasonings are well incorperated.1 tablespoon nutritional yeast, pinch of salt
- Heat about ½ tablespoon of neutral oil in a large cast iron skillet or non-stick pan on medium-high heat. Place in tofu and fry for 3-4 minutes. Set aside for later use.
Making fried rice
- In the same pan, add another ½ tablespoon or so of oil. Place in onion and saute until translucent, for 4-5 minutes.1 medium yellow onion
- Next, stir in garlic and cook for another 1-2 minutes.3 cloves garlic
- Now, add in carrots or other hard vegetables you are using. Cook until softened, for 4-5 minutes.1 carrot
- Add rice, peas, and corn along with soy sauce and maple syrup. Cook for another 2-3 minutes until everything is thoroughly heated, stirring often.3 cup cooked rice, ½ cup corn kernels, ½ cup green peas, 3 tablespoon soy sauce, 1 teaspoon maple syrup
- Lastly, stir in scrambled tofu and sesame oil. Mix until everything is well incorporated. Give it a taste and add some salt, if needed.½ tablespoon sesame oil
- Optionally, stir in green onion before serving your tofu fried rice!1 stalk green onion
Notes
- Using frozen veggie mix - To save time on prepping, you can use 2 cups of frozen veg mix instead.
- Use a large enough pan/wok - Ensure your pan is large enough to fit all ingredients, with sufficient space to toss and turn without spilling out. A large pan can also distribute heat more evenly, ensuring the ingredients are properly cooked.
- For a more “eggy” flavor - Use kala namak (black salt) to season your tofu scramble instead of regular salt.
- Storing leftovers - Fried rice can be refrigerated for 5 days. Add a splash of water when reheating if fried rice appears dry.
Save this recipe!
Email yourself a link to this page and come back later.
Also get a FREE high-protein vegan recipe eBook + weekly new recipes! Unsubscribe anytime.
Nutrition
Nutrition info calculated is just a rough estimate and is provided as a courtesy. Bear in mind that value will vary based on variables like specific brand or type of product used. To obtain the most accurate representation, it is highly recommended that you calculate it on your own with the actual amount and type of ingredient used.
Denise C. says
To cook brown rice, what is the ratio of water to rice? Also, does tofu need to be pressed?
Meesha says
It is about 1 cup rice to 2 1/2 cups water, but you might have to adjust the ratio slightly depending on the variety of rice used. And no, you will not need to press the tofu as excess moisture will evaporate upon cooking! Hope you find this helpful. 😁