Fried rice is one of those dishes that you can make in no time if you have some leftover rice in your refrigerator. You can make it as simple or as elaborate as you want. I don’t know about you but I like to eat rice pretty much every day, maybe because I grew up in Asia.
Today I will be making vegan fried rice with tofu. You can use any kind of white or brown rice to make this recipe. All you need to remember is that the rice should have been cooked and thoroughly chilled before you add it to your hot skillet. It makes sense for the rice to be leftover and cold. Freshly cooked rice doesn’t work too well for fried rice as it makes the dish too mushy and clumpy.
I am using tofu today to make this vegan friendly but if tofu isn’t your kind of thing, you can use beans or your favorite types of veggies and meats for this dish. You can also make this dish gluten friendly by replacing regular soy sauce with gluten-free soy sauce.
I have to tell you, this was a really wonderful dish. I think I like this recipe better than any take out fried rice from a restaurant. Another thing I like is the kick from the white pepper powder. I used about 1 teaspoon of white pepper powder; you can start with half a teaspoon and go from there.
This recipe takes less than 15 minutes to make if you use day old rice and frozen vegetables of your liking. It is fast and easy to put together, customizable, and irresistibly delicious!
- 8 oz. firm tofu
- 1/2 tsp. sesame oil
- 1/2 tsp. turmeric powder
- 1/2 tsp. salt
- 1/4 tsp. white pepper powder
- 1/4 cup canola oil
- 3 cloves or 1 tbsp. minced garlic
- 1/4 cup each white and green parts of green onion, separated
- 1 cup frozen peas and carrots, thawed
- 4 cups day old cooked white rice
- Tofu scramble
- 2.5 tbsp. soy sauce
- 1/2 tsp. white pepper powder or more ( I used 3/4 tsp.)
- 1 tbsp. sesame oil
To start the fried rice, prep all ingredients ahead of time before you start the cooking process.
Next, place tofu, sesame oil, white pepper powder, turmeric, and salt in a small bowl. Break up the tofu into small pieces and mix all ingredients well. The end result should look like scrambled eggs. Set aside.
Heat a large non-stick wok over medium-high heat. Add oil and when it’s hot, add garlic and the white parts of the green onion to the wok. Stir fry until the garlic is slightly brown. This will take about 30-45 seconds. Add peas and carrots, then stir-fry for another 30-40 seconds.
Next, add cooked white rice, then give it a stir, and add 2.5 tbsp. soy sauce and 3/4 tsp white pepper powder. Stir well and cook for about 1-2 minutes. Add tofu scramble to the rice mixture. Mix well and cook for another minute or two.
Add 1 tbsp. of sesame oil to the fired rice and mix well. Stir in the green parts of the green onion and turn off the heat. Taste for seasoning. Serve with extra thinly sliced green sprinkled over the top!
Did you make this dish? I’d love to know how it turns out! Feel free to like this post and comment or use the hashtag #globaldinein on Instagram. If you would to be notified of upcoming posts, please consider subscribing to my blog!