• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipe
  • Subscribe
  • About
  • Christmas
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • RSS
Where You Get Your Protein
menu icon
go to homepage
  • Vegan Recipes
  • Subscribe
  • About
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Vegan Recipes
    • Subscribe
    • About
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Main Dishes » Easy Vegan Fried Rice

    Easy Vegan Fried Rice

    Published: Jul 7, 2023 by Marlena Luna · This post may contain affiliate links. · Leave a Comment

    Jump to Recipe Pin SaveSaved!
    Vegan fried rice in a white bowl with red chopsticks.
    Cooked tofu fried rice in a wok.
    Vegan fried rice with tofu, carrots and peas in a white bowl.

    This vegan fried rice is so quick and easy to make. It uses frozen vegetables so it can be ready in 30 minutes. This recipe is the perfect weeknight dinner alternative to Chinese takeout.

    Vegan fried rice with tofu, peas, and carrots in a white bowl with red chopstick off to the side.

    If you love Chinese takeout fried rice, you’ll love this vegan alternative.

    It uses frozen veggies to save time chopping. Plus you can make it at home whenever you want!

    This recipe is also customizable so you can use the ingredients you have on hand.

    Leave out the tofu for an even easier veggie fried rice. Or serve it alongside this teriyaki tofu for a complete meal.

    So, the next time you find yourself craving takeout, make your own vegan fried rice at home!

    Bowls filled with ingredients to make vegan fried rice.

    Ingredients and Substitutions

    You'll need these 12 simple ingredients to make this easy recipe.

    For the rice:

    • Rice – Use cooked day-old rice that has been chilled in the fridge for the best results. I used and recommend jasmine rice, but any long-grain white rice or brown rice will do.
    • Peas and carrots – Use frozen peas and carrots to keep this vegan fried rice recipe quick and easy. If you have fresh carrots you can use them instead.
    • Soy Sauce – This gives the recipe its classic salty taste and dark color. Use tamari as a gluten-free replacement.
    • Maple syrup – The sweetness of the maple syrup neutralizes the saltiness in the soy sauce. You can use any liquid sweetener you have available.
    • Green onions – Use fresh green onions including the white part.
    • Garlic – Fresh garlic is best for this recipe, but you can also substitute it for garlic powder.
    • Sesame oil – The sesame oil brings the flavors together and I highly suggest it. But if you don’t have any, it can be left out with great tasting results still.

    For the tofu:

    • Tofu – Extra firm tofu is best for this recipe. You can also use Just Egg as a vegan egg substitute (see the recipe card notes for detailed instructions).
    • Oil – I used coconut oil, but any neutral high-heat vegetable oil or vegan butter can be used.
    • Nutritional yeast – This adds flavor to the tofu scramble.
    • Turmeric – This gives the scramble its color.
    • Salt – I used Himalayan pink salt to season the scramble. Use any salt you have on hand.

    Instructions

    Vegan fried rice is so easy to make. Just follow these simple steps.

    Step 1: Sauté the Veggies

    minced garlic, chopped green onion, and oil in a wok.

    Add the minced garlic and chopped green onions to a wok or large skillet along with a bit of oil.

    Garlic and green onions sautéed in a wok.

    Sauté them for about 3-5 minutes or until fragrant.

    Frozen peas and carrots, garlic, and green onions in a wok.

    Now add the frozen peas and carrots to the wok.

    Peas and carrots stir fried in a wok.

    Sauté them until fully heated and softened, about 10-15 minutes.

    Step 2: Heat up the Rice

    White rice, peas and carrots in a wok.

    Add the cold rice to the wok.

    White rice, peas and carrots mixed in a wok.

    Mix it in and heat over medium heat until it is hot. Break up any chunks you may find.

    Step 3: While the rice heats up cook the tofu

    Tofu broken into bite-sized pieces with seasonings in a pan.

    Add the bite-sized tofu pieces, oil, and seasonings to a pan and mix everything together.

    A pan with cooked tofu scramble.

    Cook over medium heat for 10-15 minutes, or until it is to your desired texture.

    Step 4: Add in the sauce and tofu

    Veggie fried rice in a wok.

    In a small bowl, mix together the soy sauce, maple syrup, and sesame oil. Pour the mixture over the rice and stir it in.

    Veggie fried rice with tofu scramble add to a wok.

    Now turn off the heat and add in the warm tofu scramble.

    Vegan tofu fried rice in a wok.

    Stir everything together and serve immediately topped with freshly chopped green onions.

    Variations

    The best part about this vegan fried rice recipe is how easy it is to customize!

    Enjoy it as a main dish or a side dish.

    Use any vegetables (fresh, frozen, or leftover) you’d like.

    Try it with frozen bell peppers, corn, shelled edamame, or green beans.

    Or use up those fresh veggies in your fridge before they go bad. It would be delicious with broccoli, cauliflower, zucchini, brussel sprouts, or cabbage.

    Replace the green onions with shallots, leeks, or diced white onion.

    Sauté some mushrooms for a meaty texture or add pineapple chunks for sweetness.

    Switch out the tofu scramble for Just Egg.

    Or leave the tofu out and serve this veggie fried rice alongside my lemon pineapple tofu.

    The options are endless!

    A white bowl filled with vegan fried rice with peas, carrots and tofu scramble.

    Tips to make the perfect vegan fried rice

    Use cold rice: Cold leftover rice is best since it firms up in the fridge and becomes less sticky. The firmer grains make it easier to break up any clumps. It also lessens the chance of the rice becoming too mushy.

    Use plenty of oil: The oil keeps the ingredients from sticking.
    If your ingredients are sticking to the pan push them away from the center. Add about 1-2 teaspoons of oil to the bottom of the pan, then use a flat spatula to spread the oil around the bottom of the pan under the rice. Repeat as necessary to keep the ingredients from sticking.

    Adding in the sauce: The sauce should be mixed in once the rice is hot. This will keep it from becoming too sticky.

    Frequently Asked Questions

    Can I replace the tofu scramble with Just Egg?

    Yes! It’s a great replacement for the scramble.
    To prepare the Just Egg, pour the desired amount of liquid into a separate pan. Use a spatula to move the Just Egg around the pan scrambling it while it cooks.
    When the liquid is fully cooked and fluffy, use the spatula to break the scramble into bite-sized pieces. Then add it to the rice at the end as you would the tofu scramble.

    What kind of rice should I use?

    Any long-grain white rice is ideal. I use and recommend jasmine rice for the best taste and texture. You can also use basmati rice, medium-grain rice, or brown rice. I don’t recommend short-grain sushi rice. It’s too sticky and will stay clumped together.

    Can I use freshly cooked rice?

    This recipe is best with cold rice, but fresh rice that has been chilled can also be used.
    To chill freshly cooked rice, line a baking sheet with parchment paper. Then evenly spread the warm rice out on the parchment paper. Place the baking sheet in the fridge for 20-30 minutes or until the rice is cold. Remove the rice from the fridge just before adding to the wok.

    We'd love to hear from you!

    If you enjoyed this vegan recipe, please leave a 5-star rating in the recipe card and share your thoughts in the comments below.

    Also, if you snap a photo, share it with us! We love to see your creations!! You can find us on Pinterest, Facebook, and Instagram.

    Or, get the links to new recipes delivered straight to your inbox by signing up for our newsletter.  

    See ya there!

    Recipe

    Easy Vegan Fried Rice

    prep time: 5 minutes minutes
    cook time: 25 minutes minutes
    total time: 30 minutes minutes
    servings: 4 servings
    If you love Chinese takeout fried rice, you’ll love this vegan alternative. It uses frozen veggies to save time chopping. 
    5 stars (8 reviews)
    Print Pin SaveSaved!

    Ingredients

    Tofu

    • 1 14-ounce extra firm tofu, broken into bite-sized pieces
    • 2 Tablespoons nutritional yeast
    • 2 teaspoons coconut oil, or neutral vegetable oil
    • ½ teaspoon Himalayan pink salt, or salt of choice
    • ⅛ teaspoon turmeric, for color

    Fried rice

    • 4 cups cooked and chilled jasmine rice
    • 2 cups frozen peas and carrots mix
    • 1 bunch of green onions, chopped
    • 3 garlic cloves, minced
    • 1-3 Tablespoon coconut oil, or neutral oil for sautéing

    Sauce

    • 4 Tablespoons soy sauce, or tamari
    • 1 ½ Tablespoons maple syrup
    • ½ teaspoon sesame oil
    Prevent your screen from going dark

    Instructions

    To Prep the Tofu

    • Add the crumbled tofu pieces and remaining tofu ingredients to a medium pan. Gently mix everything until the seasonings are fully incorporated. Set aside and proceed with the fried rice steps below. (Doing this step first will help the recipe move along quickly.)
      Or, cook the tofu immediately and reheat it in step 5 before adding to the rice.
      1 14-ounce extra firm tofu,2 Tablespoons nutritional yeast,2 teaspoons coconut oil,½ teaspoon Himalayan pink salt,⅛ teaspoon turmeric

    For the Fried Rice

    • Sauce: In a small bowl mix the sauce ingredients, and set aside.
      4 Tablespoons soy sauce,1 ½ Tablespoons maple syrup,½ teaspoon sesame oil
    • Veggies: In a large wok (or non-stick skillet), add the oil, garlic, and green onions.  Cook over medium-low heat for about 3-5 minutes, or until fragrant. 
      Tip: Save some chopped green onions for garnish. 
    • Now, add the frozen peas and carrots to the wok and turn the heat up to medium-high. Sauté for 8-10 minutes to defrost, soften, and slightly brown the veggies. Stir frequently.
    • Rice: Next, add the cold rice to the wok and mix. Break up any clumps you may find. Frequently mix the rice as it cooks to evenly heat. Add more oil to the pan if the ingredients are sticking.
      Tip: To "fry" the rice, let it sit at the bottom of the pan between mixings for a lightly crispy texture.
    • Tofu: While the rice is heating up, cook the tofu over medium heat for about 10-15 minutes or until it is firm and browned to your liking. Stir periodically while it cooks.
    • Once the rice is hot turn off the heat and add the sauce mixture to taste. Gently mix the rice until the sauce is evenly distributed. Then mix in the warm cooked tofu.
      Serve immediately topped with chopped green onions.

    Notes

    • To replace the tofu with Just Egg: Pour the desired amount of Just Egg into a separate pan. Use a spatula to move the Just Egg around the pan scrambling it while it cooks. When the liquid is fully cooked and fluffy, use the spatula to break the scramble into bite-sized pieces. Then add it to the fried rice at the end as you would the tofu scramble.
    • Type of rice to use: Any long-grain white rice is ideal. I use and recommend jasmine rice for the best taste and texture. You can also use medium-grain rice or brown rice. I don’t recommend short-grain sushi rice. It’s too sticky and will stay clumpy.
    • Cold rice: Cold leftover rice is best since it firms up in the fridge and becomes less sticky. The firmer grains make it easier to break up any clumps.
    • To use freshly cooked rice: If you're in a pinch and need to use fresh rice, it's best to chill it in the refrigerator first.
      To chill freshly cooked rice, line a baking sheet with parchment paper, then evenly spread the warm rice out across the parchment paper. Place the baking sheet in the fridge for 20-30 minutes or until the rice is cold. Remove it from the fridge just before adding to the wok.

    Nutrition

    Serving: 1serving | Calories: 457kcal | Carbohydrates: 57g | Protein: 11g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 9g | Sodium: 1450mg | Fiber: 4g | Sugar: 5g

    **Nutritional info is provided as an estimate based on the ingredients I used and for convenience and as a courtesy only.**

    course: Side Dishes
    cuisine: Asian
    author: Marlena Luna
    Did you make this recipe?Please consider Leaving a Review!

    More Tofu Recipes

    • Lentil and tofu sloppy joe on a white bun.
      Vegan Sloppy Joes
    • Vegan egg salad sandwich
      Vegan Egg Salad
    • Breaded tofu nuggets with dipping sauce.
      Tofu Chicken Nuggets
    • Slices of grilled lemon tofu on a serving plate.
      Grilled Lemon Tofu

    Where You Get Your Protein is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This site may contain some of these links to Amazon.com. If you make a purchase through one of those links, Where You Get Your Protein will receive a small commission from the purchase at no additional cost to you.

    « Vegan Nacho Cheese
    Tofu Ground Beef (Vegan Tofu Crumbles) »
    34 shares
    • Share
    • Email
    • Tweet

    Reader Interactions

    Comments

    No Comments

    5 from 8 votes (8 ratings without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Rate This Recipe




    Primary Sidebar

    Marlena Luna in a pink sweater holding a coffee mug.

    Hi, I’m Marlena the recipe creator behind Where You Get Your Protein! I love spending time in the kitchen cookin’ up delicious vegan comfort foods! Most of the ingredients I use are easy-to-find or pantry staples. Stick around and enjoy some amazing vegan food!

    More about me →

    Popular Vegan Recipes

    • Vegan french toast topped with a butter square and syrup.
      Vegan French Toast

    • Vegan French Toast Casserole

    • A mini loaf of vegan banana bread alongside ripe bananas and chopped walnuts.
      The Best Vegan Banana Bread

    • Vegan potato corn chowder topped with fresh pepper and green onions.
      Vegan Potato Corn Chowder

    Spring Recipes

    • Vegan Lemon Loaf

    • vegan pasta salad in a white serving bowl.
      Vegan Pasta Salad

    • Vegan blueberry muffin
      Easy Vegan Blueberry Muffins

    • Vegan egg salad sandwich
      Vegan Egg Salad

    Footer

    About

    • About Me
    • Privacy Policy
    • Accessibility Policy

    Newsletter

    Sign Up! for new recipes

    Contact

    • Contact Us

    Did you make this recipe?

    Your vote:




    These fields are optional. Click "Rate Recipe" to leave a star rating only.

    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.