Easy Vegan Fried Rice
Today's vegan fried rice recipe is probably as simple as you could ever hope for a recipe to get!
I mean, if you can cook rice, you can pretty much cook this vegan fried rice.
Truth be told, I'm really not sure why I haven't shared this recipe with you before because we've been making it for years and years. At first, we used to make it using this particular tofu (no affiliation, just sharing the info) because its texture and taste are pretty spot on. But more recently, we've been making our own fried tofu using larger blocks in an attempt to create less waste, or at least to be able to re-use the containers the tofu comes in. And we've been loving our version so much that it's the one we've been using since for this dish. The tamari lends a pronounced umami taste to the tofu and makes it taste quite meaty, especially when paired with the rice.
You'll notice the recipe also calls for curry powder. You could also use straight up turmeric but I find that the barely noticeable curry notes really add something to the final result. The idea is not to end up with curry rice, though, and that's why we're keeping it to a very small amount.
And, finally, this is definitely not a low-fat recipe! You could just take all the ingredients and try to re-create the same flavour profile but I'm not going to lie: it's the oil that really makes this dish. For that reason, I prefer to use very good quality olive oil and treat myself to the perfect vegan fried rice every once in a while!
Oh, and one more note: this vegan fried rice really stores well and make for a very filling lunch! It travels well even if kept un-refrigerated for a couple of hours and tastes delicious warm or cold so I've been bringing it everywhere!
Easy Vegan Fried Rice Recipe
Cooking time: 20-25 min
2 cups of cooked, salted rice (I used semi-wholegrain Thai rice)
1/2 a cup of fresh or frozen peas
200 g (or a large block) of firm tofu
1 tablespoons of Tamari
Some good quality olive oil
1/2 a teaspoon of curry powder
Salt & Pepper if needed
Start by cutting up the tofu into cubes. The larger you make them, the more moist they will remain. If you make them really small, the flavour will feel more intense. I usually go for about 2 cm (a little over half an inch).
Heat up a good tablespoon worth of olive oil in a frying pan. If you're using a non-stick pan, you can probably get away with a little less.
Add in the tofu, making sure that each piece is in contact with the pan (choose your pan accordingly!) and leave it without stirring for 5 minutes on medium-high.
After that time, stir the tofu which should come off the pan quite easily and try to get the cubes onto a different side to brown as evenly as possible.
Repeat the process after three to five more minutes and add the Tamari to the pan. It will sizzle. Stir and turn the heat down to low.
Keep stirring for a minute or so, just to make sure all the pieces are well coated.
Once there is no longer any liquid in the pan, remove from the heat and set aside.
In a very large frying pan, heat up a couple of tablespoons of olive oil and add the peas.
Stir for a minute or so before adding the rice and the curry powder.
Keep stirring until the grains of rice feel less sticky, more separated. Do not hesitate to add a little oil to get to that stage if it seems like it's not going to happen.
Once the rice can move around the pan freely as you stir, leave it on medium heat for 5 minutes without stirring. This will cause the bottom to get crispy.
Give it another stir and leave it for 5 more minutes if you like a lot of crispy bits.
Otherwise / after this, add in the tofu, stir to distribute it evenly.
Serve hot or cold, alongside vegetables!
If you try it, tag us in Instagram!