Will this vegan recipe taste like the traditional fried rice?
Fried rice was always my favorite item to order from the menu, but since I am vegan I got to change it up. I want this recipe to be easy and accessible if you don’t have a vegan Chinese restaurant down the street.
Fun fact: Fried rice always reminds me of Rush Hour when Tucker orders some Chinese take out. How about you?
There are no limitations when a person is on a vegan diet because there are many ways you can cook your food, especially fried rice.
Growing up, most of the dishes I ate had some kind of meat or animal by product in it. It was almost an expectation.
Now, using only plant-based foods may seem scary at first, but once you get the hang of it you’ll realize that the flavors and tastes you can create are endless. Nowadays we are lucky to have so many vegan alternatives in our reach. We must take advantage of the resources we have in our reach.
I want to be a resource to you.
I have been researching and finding out what makes food so memorable and captivating to eat. There are so many steps to consider into constructing delicious meals.
Did you know that?
Man, when I began to cook I didn’t know it was best to sometimes leave food to simmer and boil for a well defined taste. That is why there are ways to bring out the natural flavors that vegetables and spices have. Marinating foods is a great way to combine flavors together, but it does take a while for the flavors to sit in. Many ways to capture every extract of flavor can be cooking it on a low heat, so the ingredients cook together.
What I want is to give that kind of advice to you. This fried rice recipe is unforgettable! The only thing I am taking out is the meat! Tofu has a similar texture to eggs.
Have you ever tried to replicate that classic Chinese Fried Rice that you would order for takeout? Well this is the perfect recipe for you! I have constructed this gluten free yummy vegan fried rice recipe that will be one of your Asian food staples. It has that smoky, soy sauce, and sesame oil taste that you expect when eating fried rice.
What should I know before cooking fried rice?
There are specific steps that you can’t skip over when cooking fried rice that many people might not have known.
And here’s the catch.
An important step is cooking the rice a day before and putting it in the fridge overnight (24 hours). Make sure the rice is covered with a towel or saran wrap. This prevents the rice from being wet, sticky, or hard on the top. Make sure the ratio for cooking the rice is 1 cup rice to 1.5 cups of water. When using a rice cooker, when it is ready unplug it and wait for 5 minutes because there’s always some kind of water left; leave it to dry. Place the rice in the fridge after an 1 hour or more of sitting in room temperature to cool before putting it into the fridge over night.
An important ingredient I used is liquid aminos. This rich and saturated smoky flavor gives a real BBQ taste, without actually taking that further step to BBQ. Great, right?
Another important thing to consider is what type of oil to use.
Sesame oil is most used for Asian style dishes because it is so flavorable. Roasted sesame oil is also a great way to spice things up!
Also, to make this recipe more convenient, I decided to use frozen veggies. They are quick and easy to add to this dish. I wanted to incorporate broccoli, peas, corn, and carrots. Of course, you can use fresh veggies as well.
Other recipes you would like 🙂
Why am I hyping up peas?
Did you know peas are high in protein? It is often used in protein powders and more!
A half a cup is 4 grams of protein.
Other benefits are:
- Vitamin A,K,C
- Thiamine
- Iron
- And more, research from here.
What I like about this fried rice recipe, is that it is gluten free, nut free, and refined sugar free.
Necessary steps I need to do in order for great fried rice, marinate the tofu before frying it. Saturating the tamari and liquid amino brings out the savory flavor typical fried rice has. Be careful to not add any marinate sauce into the oil, because it will then make a glaze, and you don’t want that.
My earliest memory of fried rice was when my sister’s friend’s grandpa would make his classic fried rice for my sister and me. It was his specialty considering they had a family restaurant so I bet they had some secret ingredients. I think I got my own unique taste as well in this recipe. Hopefully it will give you the same satisfying feeling!
Finally, lets get on with the recipe! It only requires 11 ingredients!
On to the Vegan Fried Rice Recipe
Vegan Fried Rice
Equipment
- wok
- measuring cups and spoons
- cutting board
- knife
- rice cooker or pot
- bowl for marinate
- spatula
Ingredients
Marinate
- 12 oz extra firm tofu
- 1 tsp liquid smoke
- 1/2 cup tamari
- 2 tbsp. maple syrup
Veggies
- ½ onion
- 5 cloves garlic
- 1.5 cups veggies adjust to your likings
Rice
- 2.5 cup uncooked rice
- 3.75 cup water
Seasonings to add to rice
- 3 tbsp. tamari
- 2 tsp Coconut sugar
- 1 tsp garlic powder
- 1 tsp pepper
To fry
- 1/4 cup of sesame oil
Instructions
- Rice:Cook the rice one day before cooking this. Wash the rice until the water is clear. Add the 2 & 1/2 cups of rice and 3 & 3/4 cups of water and cook in a rice cooker. If you don't have a rice cooker, add it to a large pot. On high heat, place the pot on the stove with the rice and water. Wait for a boil or bubbling and then switch to low heat until it is cooked. You can also use the finger technique that most Filipinos follow. Refrigerate rice for 24 hours.
- Marinate: on a cutting board, slice the tofu into cubes. I cut it into 7 slices first. Then grab 3 of those slices to place on top of one another and slice it 3 times and turn it around to give you a centimeter size cube. Place it into a medium sized bowl. Add the ½ cup of tamari, 2 tsp of liquid smoke, and 2 tbsp. of maple syrup into a different bowl to mix thoroughly before adding it into the bowl with the tofu. Mix the sauce and tofu together but be gentle so the tofu doesn't break apart. Set aside for 30 minutes.DO NOT throw away marinate sauce, save for later.
- Prepare:Next cut the onion into cubes and garlic into minced pieces.
- Cook/Fry:In a wok, or a big non stick pan, fry the tofu in sesame oil on medium heat. Try to save the marinade sauce for later, and avoid pouring the sauce into the pan so the tofu can fry (do not want it to be soggy). I used a spatula/spoon with holes to avoid adding the marinade sauce into the pan. Fry the tofu until it is fried evenly on all sides.
- On medium heat, add the onions until it is cooked through for 2 minutes or when it is translucent. Then add the garlic after, and fry for a minute or less.
- Throw in the frozen veggies. Mix for about 4 minutes to cook on same heat.
- Add the rice into the pot and mix thoroughly. I recommend using your hands for this step, since it might be hard to separate in the pan with a spatula.
- When the rice is mixed thoroughly with the veggies, add the 3 tbsp. tamari, 2 tsp coconut sugar, and left over marinate sauce. Mix until the rice is coated with the tamari sauce.
- Garnish: Serve with sesame seeds, green onions, fried “Just” egg or spicy mayo on top, enjoy!
Notes
- If you do not have a wok, use a brush to spread the sesame oil around the corners to avoid the rice from sticking on to the sides.
- If you don’t like tofu, add edamame, soy protein, or just egg.
- If you do not eat white rice, use brown rice or quinoa! I like uncle bens brown rice or organic jasmine brown rice. For quinoa don’t forget to check the directions on how to cook it. It does double or triple in size when cooked.
- The nutrition facts exclude the optional ingredients.
Nutrition
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I love fried rice! It’s so versatile and a great go-to dinner. I had heard about cooking the rice the day before but I have never actually done it. You have inspired me. I will be trying it the authentic way to see how much better it is ?
Yes great! Good luck! You will fry it up! Thanks Stephanie!
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