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–+ servings

Vegan Fried Rice

If you miss Chinese food this is a great vegan fried rice recipe! Sesame oil is the secret ingrdient to make it taste nostalgic.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Main Course
Cuisine Chinese
Servings 7 people
Calories 363 kcal

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

Calories: 363kcalCarbohydrates: 61gProtein: 9gFat: 9gSaturated Fat: 1gSodium: 67mgPotassium: 355mgFiber: 3gSugar: 14gVitamin A: 1988IUVitamin C: 6mgCalcium: 67mgIron: 2mg
Keyword best vegan dinner recipe, chinese fried rice, fried rice, gluten free, vegan
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