This vegan fried rice recipe offers a delightful and wholesome twist to the classic Asian-inspired dish. With a plethora of colorful vegetables, crispy baked tofu, and a rich, flavorful sauce, it’s a satisfying plant-based entrée or side that’s both healthy and delicious. The recipe cleverly combines the nutty texture of extra-firm tofu, meticulously baked to golden perfection, with the earthiness of brown rice, providing a wholesome base for the vibrant medley of garlic, green onions, peas, and finely diced carrots.

The star of the show is undoubtedly the well-balanced sauce, featuring a harmonious blend of tamari or soy sauce, creamy peanut butter, organic brown sugar or maple syrup, minced garlic, chili garlic sauce for a hint of heat, and optional toasted sesame oil. The marination of the crispy tofu in this delectable concoction infuses each bite with layers of umami and depth. The cooking process involves a careful sauté of the garlic, green onions, peas, and carrots before marrying them with the cooked rice, marinated tofu, and the remaining sauce in a sizzling stir-fry.

The result is a symphony of flavors and textures – the crunch of the vegetables, the chewiness of the tofu, and the nuttiness of the brown rice – all beautifully complemented by the savory, slightly sweet, and mildly spicy notes of the sauce. This vegan fried rice is not only a culinary delight but also a nutritional powerhouse, boasting a balance of carbohydrates, protein, and healthy fats, as well as an array of essential vitamins and minerals. It’s a versatile dish that can stand alone as a satisfying meal or serve as a delightful accompaniment to other Asian-inspired feasts. With leftovers keeping well for several days, this recipe seamlessly combines convenience with gourmet flavor.

Easy Vegan Fried Rice

Easy, 10-ingredient vegan fried rice that’s loaded with vegetables, crispy baked tofu, and tons of flavor! A healthy, satisfying plant-based side dish or entrée.

PREP TIME15minutes minutes

COOK TIME1hour hour

TOTAL TIME1hour hour 15minutes minutes


CourseEntrée, Side

CuisineAsian-Inspired, Gluten-Free, Vegan

Freezer FriendlyNo

Does it keep?3-4 Days



  • 1 cup extra-firm tofu* (8 ounces yields ~1 cup)
  • 1 cup long- or short-grain brown rice* (rinsed thoroughly in a fine mesh strainer)
  • 4 cloves garlic (minced)
  • 1 cup chopped green onion
  • 1/2 cup peas
  • 1/2 cup carrots (finely diced)


  • 3 Tbsp tamari or soy sauce (plus more for veggies + to taste)
  • 1 Tbsp peanut butter
  • 2-3 Tbsp organic brown sugar, muscovado sugar, or maple syrup
  • 1 clove garlic (minced)
  • 1-2 tsp chili garlic sauce (more or less depending on preferred spice)
  • 1 tsp toasted sesame oil (optional // or sub peanut or avocado oil)


  • Preheat oven to 400 degrees F (204 C) and line a baking sheet with parchment paper (or lightly grease with non-stick spray).
  • In the meantime wrap tofu in a clean, absorbent towel and set something heavy on top (such as a cast iron skillet) to press out the liquid.
  • Once the oven is preheated, dice tofu into 1/4-inch cubes and arrange on baking sheet. Bake for 26-30 minutes. You’re looking for golden brown edges and a texture that’s firm to the touch. The longer it bakes, the firmer and crispier it will become, so if you’re looking for softer tofu remove from the oven around the 26-28 minute mark. I prefer crispy tofu, so I bake mine the full 30 minutes. Set aside.
  • While the tofu bakes prepare your rice by bringing 12 cups of water to a boil in a large pot. Once boiling, add rinsed rice and stir. Boil on high uncovered for 30 minutes, then strain for 10 seconds and return to pot removed from the heat. Cover with a lid and let steam for 10 minutes*.
  • While rice and tofu are cooking, prepare sauce by adding all ingredients to a medium-size mixing bowl and whisking to combine. Taste and adjust flavor as needed, adding more tamari or soy sauce for saltiness, peanut butter for creaminess, brown sugar for sweetness, or chili garlic sauce for heat.
  • Once the tofu is done baking, add directly to the sauce and marinate for 5 minutes, stirring occasionally.
  • Heat a large metal or cast iron skillet over medium heat. Once hot, use a slotted spoon to scoop the tofu into the pan leaving most of the sauce behind. Cook for 3-4 minutes, stirring occasionally, until deep golden brown on all sides (see photo). Lower heat if browning too quickly. Remove from pan and set aside.
  • To the still hot pan add garlic, green onion, peas and carrots. Sauté for 3-4 minutes, stirring occasionally, and season with 1 Tbsp (15 ml) tamari or soy sauce (amount as original recipe is written // adjust if altering batch size).
  • Add cooked rice, tofu, and remaining sauce and stir. Cook over medium-high heat for 3-4 minutes, stirring frequently.
  • Serve immediately with extra chili garlic sauce or sriracha for heat (optional). Crushed salted, roasted peanuts or cashews make a lovely additional garnish. Leftovers keep well in the refrigerator for 3-4 days, though best when fresh. Reheat in a skillet over medium heat or in the microwave.


*If you don’t like tofu, you can sub 1 cup fresh or frozen edamame – add in with vegetables.
*For the rice, you can also substitute a comparable amount of quinoa.
*Rice cooking method from Saveur! Literally, the perfect brown rice.
*Nutrition information is a rough estimate calculated with the lesser amounts of brown sugar and chili garlic sauce.

Nutrition (1 of 4 servings)

Serving: 1 servingCalories: 321Carbohydrates: 48.7 gProtein: 13.5 gFat: 8.2 gSaturated Fat: 1.4 gPolyunsaturated Fat: 1.05 gMonounsaturated Fat: 1.01 gTrans Fat: 0 gCholesterol: 0 mgSodium: 816 mgPotassium: 385 mgFiber: 4.8 gSugar: 7.7 gVitamin A: 4084 IUVitamin C: 12 mgCalcium: 107 mgIron: 2.7 mg