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Vegan Fried Rice Recipe

With a rainbow of vegetables, fresh ginger and silky tofu this vegan fried rice recipe is easy to throw together and something the whole family will love.
5 from 1 vote
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Course: Main Course | Side Dish
Cuisine: Chinese
Prep Time: 10 minutes
Cook Time: 5 minutes
Servings: 6
Calories: 249kcal
Author: Amanda Logan

Ingredients 

  • 220 grams silken tofu that's 1 x 300g packet, drained
  • ½ teaspoon kala namak
  • 2 tablespoon peanut oil or vegetable oil, divided
  • 1 French shallot peeled and finely sliced; or ¼ of an onion
  • 1 tablespoon ginger finely grated
  • 2 cloves garlic minced
  • 1 tablespoon Chinese rice wine
  • ½ cup frozen peas
  • 1 carrot peeled and diced
  • ¾ cup broccoli thinly sliced
  • ¾ cup cauliflower thinly sliced
  • 4 cups cooked rice
  • 2 tablespoon soy sauce or tamari
  • 2 teaspoon sesame oil
  • 2-3 scallions finely cut on the bias/angle
  • ½ teaspoon chilli flakes (optional)
  • ¼ cup kimchi optional

Instructions

  • Drain the silken tofu and transfer it to a bowl. Add the kala namak and stir it through. Set aside.
  • Heat the peanut or vegetable oil in a wok or skillet over high heat until smoking
  • Add the French shallot, garlic and ginger and cook for a minute.
  • Add the Chinese rice wine and cook for another 30-seconds. Keep everything moving.
  • Add your vegetables and cook for 2-minutes.
  • Add in the cold rice and break it up with a spoon if needed. Add the soy sauce and sesame oil and stir well.
  • Make a well in the middle of the rice and add the silken tofu. Stir it through and add the sliced spring onions (scallions).
  • Season with a touch of salt if needed and add chilli flakes (completely optional)
  • Remove from the heat and serve with kimchi or on its own.

Notes

  1. Make fried rice with rice cooked at least the day before. Older rice is dryer and reduces the chance of you ending up with goopy fried rice. Rice cooked the day before is good but rice that is two or three days old is best. Make cooking a batch a part of your food-prepping on a Sunday. It will be perfect by Tuesday.
  2. Long grain rice works best in fried rice but medium grain, basmati and jasmine work too. You can even use brown rice. I've used medium grain here because that's what I had in the pantry.
  3. Do your mise en plus - that's chef talk for measuring out your ingredients and chopping the vegetables ready to go.
  4. Use a good seasoned pan and get it hot!
  5. Keep it moving.

Nutrition

Calories: 249kcal | Carbohydrates: 37g | Protein: 7g | Fat: 8g | Saturated Fat: 1g | Sodium: 549mg | Potassium: 285mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1902IU | Vitamin C: 23mg | Calcium: 43mg | Iron: 1mg
Tried This Recipe?I'd love to hear your feedback. Rate it & leave your feedback in the comments section below. Or you can tag @mygoodnesskitchen or hashtag #mygoodnesskitchen on Instagram. Thank you!