Fried rice is such an easy meal to whip on a weeknight, I tend to make this vegan fried rice a lot. Having a few different variations on a classic recipe makes it easy to eat this simple food frequently and not get tired of it. Pineapple Fried Rice is another great variation to a classic.
When making different types of fried rice, I start by choosing my protein. This recipe calls for smoked tofu. Tofu can be bland all on its own, so sometimes it is fun to switch it up and used smoked. Check out this recipe for DIY Smoked Tofu. If you want to try regular tofu, just marinade it in some soy sauce before stir frying it. If tofu isn’t your thing, try tempeh or seitan to keep it vegan. For vegetarians, try eggs, peanuts or cashews. Of course, chicken or pork could be used if that is your thing.
Try the weekend warrior technique to make the vegan fried rice recipe even more simple. Make a big batch of rice to use in many recipes throughout the week. Try using rice in a veggie burger such as Nut and Seed Burgers, or Black and Blue Veggie Burgers. Use rice as a base for another dish like in African Peanut Stew with Kale and Red Beans and Rice. Vegetarian Paella with Smoked Tofu is another great rice based entree. Menu planning done. Your welcome :).
- ½ cup onion, chopped
- 1 TBS olive oil
- 3 garlic cloves, minced
- 1 TBS ginger, minced
- ½ tsp red pepper flake
- 2-8 oz blocks smoked tofu, cubbed
- 12 oz bag of peas and carrots, frozen
- 4 cups cooked brown rice
- 2 TBS soy sauce, or gluten free tamari
- 2 TBS sweet chili sauce (check for fish sauce in the ingredients if necessary)
- ½ tsp turmeric
- ½ tsp cumin
- ½ tsp coriander
- Sesame seeds, for garnish
- Drizzle ½ tablespoon of olive oil into a large skillet or wok (I use a 15 inch cast iron). Add the onion and sauté for about 3 minutes, or until it starts to become translucent. Add garlic through red pepper flake and sauté 1 more minute.
- Push the onion mixture to the side of the pan and add the rest of the oil. Add the tofu and cook until fragrant, 3-4 minutes. Add peas and carrots to the mixture. Cook until thawed and heated through.
- Add rice skillet. Stir to combine.
- Combine soy sauce through coriander. Whisk to combine. Drizzle soy sauce mixture over rice. Stir to coat evenly with seasoning and soy sauce.
- Separate into 4 servings and garnish each with sesame seeds.
This post was shared at the Plant Based Potluck Party!
Thanks to the Plant Based Potluck Party for featuring this recipe!
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