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Vegan "Fried" Rice
Total Time
1 hr
Servings: 4
  • 3 cups of cooked brown rice
  • 1/2 cup of firm tofu
  • 1/2 cup of chopped veggies of your choosing, I used carrots, bell peppers and onions
  • 4 cloves of chopped garlic
  • 3 tablespoons of chopped ginger
  • 3 tablespoons of low sodium soy sauce
  • 2 tablespoons of vegetable oil
  • 1/2 cup bean sprouts
  • Onion powder, garlic powder and salt and pepper to taste
  1. Cook rice according to package directions
  2. In a bowl, “scramble” tofu with a fork until it resembles the consistency of eggs
  3. In a large Wok or pot, sautee onions, peppers, ginger, garlic, carrots and tofu in 1 tablespoon of olive oil
  4. Once rice is cooked, slowly add it to vegetable mixture and continue to cook (use the additional 1 tablespoon of olive oil if needed). Stir fry until rice appears crispy
  5. Add soy sauce then add seasoning to taste
  6. Lastly, mix in bean sprouts and then add cilantro and scallions for garnish
Recipe Notes

Garnish with chopped cilantro and scallions
Top with Sriracha hot sauce for an extra kick