Love fried-rice but want a healthier version? I got you covered. This 100% plant-based easy vegan fried-rice is going to be your new go-to 20-minute dinner. It’s packed with veggies and tofu for protein.
What ingredients are in this easy vegan fried rice?
- coconut aminos
- soy sauce
- green cabbage
- green onions
Why is it important to use organic produce?
I used the fresh organic green cabbage and green onions for this vegan fried rice from Josie’s Organics, an amazing all organic company that grows their produce in the fertile California Valley. Their family farming business dates back to the 1920’s, when two young Swiss immigrants, Sebastian and Josie Braga decided to start growing beets, tomatoes, onions, hay and corn.
Today, three generations later, the organic family farming tradition is being kept alive! Josie’s Organics harvests over 25 varieties of USDA certified organic veggies. I love their inspiring story and love supporting them by buying their produce!
Josie’s Organics doesn’t use any synthetic fertilizers or pesticides on their farms. This is so important! If I see Josie’s Organics in the grocery store, I snatch it up real quick because it’s truly such fresh produce. You can find their produce at stores like Trader Joe’s, Whole Foods, Sprouts and many more. Be sure to look out for Josie’s Organics in your local store! Use their store locator here!
How do you make easy vegan fried rice?
It’s super easy – saute all of the vegetables in a large non-stick or wok until they’re cooked to your liking. Add tofu, cooked rice and spices and it’s done!
I like to add soy sauce, coconut aminos, ginger, and garlic for extra flavor. It’s important to cook the rice first! Don’t add uncooked rice into the veggies! I am not sure who needs to hear that but it’s important! Note: use extra firm tofu or baked/high protein tofu because it has less moisture.
Will my non-vegan friends and family enjoy this?
Yes! 100%. The flavors in this are out of this world delicious. The combination of the rice, the veggies, and all of the asian flavors work so well together and this is enjoyed by everyone. The crumbled tofu does a good job of camouflaging that mushy tofu texture and it blends seamlessly in with the dish. The crumbled tofu also gives this fried rice the “scrambled egg” texture that fried rice has!
I’ve served this dish to both vegans and non-vegans and it’s always gobbled up!
What’s the best way to store this easy vegan fried rice?
Store in an air-tight container in the fridge for up to 5 days. Store in the freezer for up to 2 months and reheat as needed! This makes the absolute best leftovers and I honestly think this is even better the next day because the rice and tofu get the chance to absorb all of the flavors when it sits overnight!
If you’re into meal prep, this makes the best meal prepped meals! It makes about 5-6 servings but will vary on how hungry you are and how big you like your portions to be! There is no right or wrong portion.
A few important tips:
- Cook the rice first, then add it into the stir fry!
- Use firm tofu
- The veggies are interchangeable so use any veggies you like!
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If you like this recipe, try pairing it with my crispy air-fryer wontons!
Easy Vegan Fried Rice
- 1 cup diced yellow onion
- 1 cup diced bell pepper
- 1 cup chopped green cabbage I use Josie's Organics
- 1 head sliced green onion I use Josie's Organics
- 1 cup shredded carrots
- 2 cups cauliflower rice
- 2 cups pre-cooked jasmine rice
- 1 cup frozen green peas
- 3 tsp minced garlic
- 2 tsp minced ginger
- 12 oz crumbled tofu extra firm
- 1 tbsp sesame oil or veggie broth optional
- 1 tsp turmeric powder
- 1/4 cup soy sauce sub coconut aminos or gf tamari
- sriracha or red chili flakes optional for spice
- Saute all of the veggies, garlic and ginger in a large non-stick pan or wok in sesame oil or veggie broth on medium heat, until cooked to your desired tenderness. Stir continuously.
- Add in crumbled tofu and cook for another 5 minutes. Add in the cooked rice, turmeric, and soy sauce. Stir until completely combined.
- Serve and enjoy!