How to Make Vegan Fried Rice in 30 Minutes or Less

Looking for a tasty and nutritious meal that's easy to make? Try this vegan fried rice recipe that's packed with flavour and can be whipped up in just 30 minutes or less. With a combination of veggies, rice, scrambled tofu and spices, this dish is perfect for a quick and satisfying dinner your ingredients.

Before you start cooking, make sure you have all the necessary ingredients for your vegan fried rice. You'll need cooked rice, diced vegetables (or thawed diced mixed vegetables), garlic, vegan fish sauce, golden mountain sauce and any additional spices or seasonings you prefer. It's also helpful to have a large frying pan or wok and a spatula on hand. Once you have everything ready, you can start cooking!

Cook the rice.

The first step in making vegan fried rice is to cook the rice. You can use any type of rice you prefer, such as white rice, brown rice, or even quinoa. Follow the instructions on the package to cook the rice, and then set it aside to cool. It's important to use cooled rice for fried rice, as hot rice can become mushy and sticky when fried.

Prepare the vegetables.

You can use any vegetables you like, but a popular and affordable option is frozen mixed vegetables.Thaw frozen veggies in hot water for 5 minutes. Drain well. You want to have as less water as possible.

Cook the scrambled tofu.

After preparing the vegetables, it's time to cook the scrambled tofu. Heat a non-stick wok on medium heat. Add the crumbled tofu and spray with oil. Sprinkle Scrambled No Eggs over tofu, stir and cook until well combined. Set aside.

Combine everything and season to taste.

Using the same wok, on medium heat, add vegetable oil. Add garlic, onion and sprinkle of pepper, and stir. Cook until soften. Once all the ingredients are cooked, it's time to combine everything and season to taste. Add the cooked rice to the same wok. Break the cooked rice into the wok, stir and break up any lumpy rice clumps as much as possible. Keep stirring/tossing to avoid the rice burning to the wok.

Add vegan Fysh and Golden Mountain sauces to the rice. Stir/toss well to combine. Then add scrambled tofu and thawed frozen veggies and stir.

Stir-fry for a few more minutes until everything is heated through and well combined. Taste and adjust seasonings as needed. Serve hot and enjoy your delicious vegan fried rice! We served ours with lemongrass  vegan chicken pieces we found from an asian grocery store.

 

 

Fried rice recipe.

Ingredients:

1.5 tablespoons vegetable oil

200g Jasmine White Rice

300g firm tofu (crumbled)

3 tablespoons (40g) Scrambled No Eggs

2 garlic cloves (finely chopped)

1/2 (100g) onion (finely diced)

1 cup (180g) frozen veggies

1 tablespoon vegan Fysh sauce

2 tablespoons Golden Mountain Sauce (available from Asian grocery stores)

Pepper to taste

Method:

 1. Prepare the rice a day before. Fried rice generally turns out far better if you use leftover rice. Cook the jasmine rice according to packet directions, cool and store in the fridge for 24 hours. Skip this step if you already have at least 200g of day-old rice.

2. Thaw frozen veggies in hot water for 5 minutes. Drain well. You want to have as less water as possible.

3. Heat a non-stick wok on medium heat. Add tofu and spray tofu with oil.

4. Sprinkle Scrambled No Eggs over tofu, stir and cook until well combined. Set aside.

5. Using the same wok, on medium heat, add vegetable oil.

6. Add garlic, onion and sprinkle of pepper, and stir. Cook until soften.

7. Add the cooked rice to the same wok. Break the cooked rice into the wok, stir and break up any lumpy rice clumps as much as possible. Keep stirring/tossing to avoid the rice burning to the wok.

8. Add vegan Fysh and Golden Mountain sauces to the rice. Stir/toss well to combine.

9. Add scrambled tofu and stir.

10. Add thawed frozen veggies and stir.

11. Add salt to taste. Serve and enjoy!