Chinese Vegan Egg Fried Rice (with tofu)
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.
Servings: 4 servings
Calories: 300kcal
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
*Rice - Although day-old rice works best, freshly cooked rice will also work! Check out the section above,"helpful tips and recipe variations," for full instructions on how to cool rice properly to prevent soggy fried rice.
Helpful tips
- 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.
Nutrition
Calories: 300kcal | Carbohydrates: 49g | Protein: 15g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 869mg | Potassium: 505mg | Fiber: 6g | Sugar: 5g | Vitamin A: 2696IU | Vitamin C: 11mg | Calcium: 69mg | Iron: 3mg
