Easy Vegan Fried Rice
Fried rice is typically made with low-quality oils, sugar, and MSG. This plant-based version is packed with veggies for fiber and tofu for protein.
Servings 4
Calories 312kcal
Cost $10
Equipment
Ingredients
- 1 cup yellow onion diced
- 1 cup bell pepper diced
- 1 cup green cabbage chopped, I use Josie's Organics
- 1 head green onion sliced, I use Josie's Organics
- 1 cup carrots shredded
- 2 cups cauliflower rice
- 2 cups jasmine rice cooked
- 1 cup green peas frozen
- 3 teaspoon garlic fresh, minced
- 2 teaspoon ginger fresh, minced
- 12 oz tofu crumbled, extra-firm
- 1 tablespoon sesame oil
- 1 teaspoon turmeric powder
- ¼ cup soy sauce sub coconut aminos or tamari for gluten-free
- sriracha or red chili flakes optional for spice
Instructions
- Cook the rice and set aside.
- Sauté all of the vegetables, garlic and ginger in a large pan or wok in sesame oil 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!
Notes
- Garnish with sesame seeds, sriracha, seaweed shreds, or more green onions!
- Cook the rice first, then add it into the stir fry!
- Use high protein or extra-firm tofu.
- The veggies are interchangeable so use any veggies you like!
- Use gluten-free soy sauce or more coconut aminos for the soy sauce to make this dish gluten-free.
Nutrition
Calories: 312kcal | Carbohydrates: 46g | Protein: 16g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Sodium: 869mg | Potassium: 682mg | Fiber: 8g | Sugar: 10g | Vitamin A: 6810IU | Vitamin C: 113mg | Calcium: 178mg | Iron: 3mg
