This is a guest post by Victoria from HowDaily. Victoria is a home cooking mom and a food blogger. She loves to share her recipes and culinary tips from her diversified experience of multi-cuture. She’s most interested in cooking and creating authentic and original taste from traditional recipes. Follow her on Pinterest | Twitter.
Fried rice is a fantastic dish for any times where you feel like something deliciously tasty, but you don’t want to spend hours in the kitchen. Better still, it is one of the easiest dishes to make vegan, as you definitely don’t need meat to make a mouthwatering fried rice. That being said, those little bits of scrambled egg are one of the things that makes traditional fried rice so good and gives it it’s unique flavour profile.
That is precisely why this recipe is one of my favorites, as it uses scrambled silken tofu that almost perfectly mimics both the taste and texture of the egg. In fact, most people probably wouldn’t be able to tell the difference. The silken tofu blends perfectly with the veggies, soy and chili to give the dish that incredible fried rice flavor we all know and love, and the addition of sesame oil adds an extra layer of authenticity.
As with most fried rice recipes, this one calls for you to use leftover rice. Although you can definitely use freshly cooked rice, using leftover rice usually gives more flavor to the dish. It also dramatically cuts down on the preparation time. In fact, you can make this entire recipe in 15 minutes or less when you use leftover rice. Alternatively, you could cook the rice in a rice cooker and then put it straight into the refrigerator or freezer to cool down for 20 to 30 minutes prior to frying.
Vegan fried rice recipe
Prep and Cooking Time: 10-15 minutes
Yield: 2-4 servings
- 3 cups cooked rice (basmati, white, or brown)
- 1/2 cup silken tofu; mashed
- 1 cup fresh or frozen peas
- 1 cup diced carrots
- 4 to 5 green onions (scallions)
- 1 small chili pepper
- 2 to 4 cloves garlic; minced
- 1 red or yellow bell pepper
- 3 tablespoons soy sauce
- 1.5 tablespoons peanut oil
- 1 tablespoon fresh ginger; finely chopped or grated
- 2 tablespoons sesame oil
- Black pepper to taste
- The first step is to make the scrambled tofu. Start off by mashing the silken tofu with a fork along with a bit of black pepper until the mixture is fairly smooth.
- Pour a bit of the peanut oil into a wok and heat over medium-high heat. Once the pan is fully hot, you’re then ready to start adding the ingredients. However, it is essential that you fry the ingredients in the correct order to get the best results.
- Start off by adding the garlic to the wok, and then fry for 30 seconds to a minute until fragrant.
- Next, add in one tablespoon (half) of the sesame oil, and then add the mashed tofu and ginger. Fry this for around two to three minutes.
- Add the rest of the sesame oil to the pan, followed by the rice. Cook this for two to three minutes, stirring fairly constantly, until the rice is fully warm and begins to sizzle strongly in the wok.
- Add a small amount of the soy sauce to the wok and mix this fully in with the rice. Finally, add all of the remaining ingredients to the wok and cook for an additional two to three minutes until the veggies are fully heated through. You’ll want the veggies to still be slightly crispy and have a bite, but you also don’t want them to still be cold.
- Finally, taste the rice and add any additional soy sauce as needed, and then enjoy!
Want more vegan recipes?
I truly recommend the Vegan version of the 28 Day Reset plan. You’ll have all the recipes, shopping list and meals for 28 days. You’ll reclaim your health, find any food intolerances you might have and nourish your body.