Better than takeout!
There…I said it! I LOVE a good box of takeout fried rice. But 9/10 of the times I order fried rice from a restaurant I am left with a stomach ache and feel very sluggish. Can you relate?
This recipe leaves me satisfied and without a stomach ache. Win win! It is quick and easy to make, customizable with any of your favorite mix-ins, and is SO irresistibly delicious. Now…let’s make homemade fried rice together!
Vegan Fried Rice
- 1 lb firm tofu
- 3 tbsp sesame oil divided
- 1 small onion diced
- 3 cloves garlic minced
- 2 medium carrots peeled and diced
- 1 medium red bell pepper diced
- 8 oz white mushrooms sliced
- 2 cup broccoli chopped
- 1/2 cup frozen peas
- 4 tbsp low sodium soy sauce divided
- 4 cups cooked and chilled brown rice
- 3 green onions thinly sliced
- salt and pepper to taste
- Wrap the block of tofu in a clean tea towel then put it on a large plate with a lip.
- Put something heavy such as a frying pan or cast iron skillet on top and leave for at least 30 mins.
- After it is pressed, use your fingers to “crumble” into small pieces.
- While tofu is pressing, chop veggies, as described in the ingredient list.
- Heat 1 1/2 tbsp sesame oil over medium-high heat in a wok or large skillet.
- Add onion, garlic, carrots, bell pepper, mushrooms, broccoli, and peas to the skillet. Sauté for 5-7 minutes.
- Add 2 tbsp soy sauce and crumbled tofu to the vegetable skillet. Sauté for approximately 5 minutes.
- Turn heat to high, add the other 1 1/2 tbsp sesame oil, 2 tbsp soy sauce, chilled brown rice, green onions, and salt/pepper to the skillet. Stir until combined.
- Continue sautéing for an additional 3-5 minutes to fry the rice, stirring occasionally. I like to let the rice rest for a bit between stirs so that it can crisp up on the bottom.
- Remove from heat. Taste and season with extra soy sauce, if needed.
- Serve immediately, or refrigerate in a sealed container for up to 4-5 days.
Love this recipe but want to individualize it to your unique body and nutritional needs?
Let’s connect and personalize it together! Get started HERE.
The Ingredients and Swap Outs
- Firm Tofu
- I find many people fear tofu because it is a soy-based product and has a unique texture. Tofu is a food made of condensed soy milk that is pressed into solid white blocks in a process quite similar to cheesemaking. Tofu is high in protein and contains all of the essential amino acids your body needs. In this recipe, it is pressed (for a less “spongy” texture) and crumbled so you can barely even tell it is one of the main ingredients in this recipe.
- Still not fond of tofu? Feel free to replace tofu with scrambled eggs or another protein source such as chicken.
- This recipe is LOADED with veggies and is a great way to sneak in some nutrients and fiber for all of the non-veggie lovers out there. This recipe is versatile, so feel free to add or omit any veggies of your liking!
- Sesame Oil and Low-Sodium Soy Sauce
- This is what gives this recipe ALL of the flavor. Be sure to look out for a low-sodium soy sauce to reduce your sodium intake.
- This recipe is simple, short and sweet. The only spices you need to have on hand are salt and pepper, to taste. Although, wait to add towards the end. Since there is sodium in the soy sauce, you may find that you don’t even need more any extra seasonings. For a little extra spice, feel free to top the cooked fried rice with red pepper flakes or sriracha.
- Sauté veggies
- Add pressed and crumbled tofu.
- Add chilled brown rice and green onion. “Fry” rice.
I CAN’T WAIT TO SEE YOU TRY IT!
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