This vegan fried rice is what I call a “spring cleaning” meal—it’s great for the end of the week when you want to save the vegetables in your fridge from the compost or trash bin. You can add almost any type of vegetable: bell peppers, onions, carrots, broccoli, and even potatoes if you feel like getting wild. I like simple meals, and I’m guessing that you probably do too. This is an easy vegan fried rice recipe so it sounds like it is a match made in vegetable heaven. [Sidebar: What would vegetable heaven be like? Would all veggies go to heaven? What would bok choy do to relax? Would peas be reunited with their fellow pod mates?] I made this dish with our easy crispy tofu recipe but you could easily sub-in your favorite protein.
fried rice and wine
Fried rice can be paired with a large range of wines from Riesling and Gewürztraminer to Pinot Noir and cool-climate Syrah. The salty and umami flavors from the soy sauce of the vegan fried rice play nicely with:
- Riesling – Off-dry Rieslings pair well with spice-driven dishes and dry Rieslings are acidic enough to clean the palate between bites. Either style would be a good pairing.
- Suggested Regions: Alsace, France for dry Rieslings and Washington State for sweet Riesling.
- Cool Climate Syrahs – These are not the blackberry powerhouse wines of Australia. Think medium-bodied, savory olive, leather, peppercorn, and plum.
- Suggested Regions: Columbia Valley, Washington, Rhône, France, or Chile. If you get a Syrah from Rhône, note that it will likely be blended with other varietals.
- Dry Gewürztraminer – Floral aromas and dominant flavors of lychee, rose, and grapefruit.
- Suggested Regions: Alsace, France, Monterey, California, or Trento-Alto Adige, Italy.
Easy Vegan Fried Rice
A quick and easy vegan fried rice recipe that’s perfect for any of your favorite vegetables and proteins for a weeknight meal.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Rice
- Method: Saute
- Cuisine: Asian
rice and vegetables
- 1 cup brown rice, rinsed in mesh strainer
- 6 cloves garlic, minced
- 1 cup green onion, chopped
- 3/4 cup peas (we used frozen peas)
- 1 cup carrots, diced
- 1 cup white onion, diced
- Crispy Tofu
- Seaweed for topping
- 3 tablespoons soy sauce
- 1 tablespoon creamy peanut butter (can use crunchy if needed)
- 2 tablespoons of brown sugar or maple syrup
- 2 cloves garlic, minced
- 1-2 tsp chili garlic sauce or Sriracha
- 1 teaspoon sesame oil
- Bring 12 cups of water to a boil in a large pot. Once boiling, add rinsed rice and stir so rice doesn’t stick to bottom of pan. Boil on high uncovered for 30 minutes, then remove rice and strain the water out (like pasta). Return rice to the original pot and remove from heat. Cover with a lid and let steam for 10 minutes.
- While rice is cooking, prepare crispy tofu.
- Create sauce by adding all ingredients to a medium-size bowl and whisking to combine. Taste and adjust flavor as needed.
- Once the tofu is done baking, add directly to the sauce’s bowl. Make sure to coat all tofu cubes in marinade. Let stand for 5 minutes.
- Heat a large metal skillet or wok over medium heat. Once skillet is heated, scoop the tofu into the pan, leaving most of the sauce behind. Cook for 3-5 minutes, stirring occasionally, until deep golden brown on all sides. Remove from pan and set aside.
- Using the same hot skillet, add garlic, green onion, peas, onion, and carrots. Sauté for 3-5 minutes, stirring occasionally, and season with 1 tablespoon soy sauce. The veggies should still have some crunch.
- Add cooked rice, tofu, and remaining sauce to skillet. Cook over medium-high heat for 3-5 minutes, stirring frequently.
- Serve immediately. For additional saltiness and umami (savoriness), add more soy sauce. For additional spice, add more Sriracha. Top with fresh sliced green onions and dried seaweed.
- Best when fresh. Leftovers in the refrigerator for 4 days.
Keywords: fried rice, vegan fried rice, fried rice and tofu, easy fried rice