RecipeFix adapted recipe · Vegan

Vegan Vegetable Fried Rice

Egg contributes soft curds and a little protein to the original fried rice. This version uses crumbled extra-firm tofu, cooked separately until its surface dries before the vegetables and rice go in. That keeps the pan hot enough to fry the rice instead of steaming it.

30 minutes · serves 4

Based on: Weeknight Vegetable Fried Rice

What changed, and why

Technique changes that matter

• Press or thoroughly blot the tofu before crumbling it.
• Cook the tofu until steam has mostly stopped rising before removing it from the pan.
• Keep the rice cold and separated; tofu is a replacement for egg, not a reason to loosen the rice with extra liquid.

Ingredients

• 4 cups cold cooked long-grain rice
• 3 tablespoons neutral oil, divided
• 8 oz extra-firm tofu, pressed dry and crumbled
• 1/4 teaspoon ground turmeric
• 1 medium carrot, cut into small dice
• 1 cup frozen peas
• 4 scallions, thinly sliced, white and green parts separated
• 2 cloves garlic, minced
• 3 tablespoons soy sauce, divided
• 1 teaspoon toasted sesame oil
• 1/4 teaspoon black pepper

Method

Get everything ready

1. Break the cold rice apart with your fingers or a fork so there are no hard clumps. Stir 2 1/2 tablespoons of the soy sauce with the sesame oil and black pepper in a small bowl.
2. Set the rice, crumbled tofu, turmeric, carrot, peas, scallion whites, scallion greens, garlic and sauce beside the stove.

Brown the tofu and vegetables

1. Heat a large wok or wide skillet over medium-high heat. Add 1 tablespoon neutral oil, then the crumbled tofu and turmeric. Cook for 4 to 5 minutes, stirring occasionally, until the tofu looks dry at the edges and is lightly golden.
2. Add the remaining 1/2 tablespoon soy sauce to the tofu, toss for 30 seconds, then transfer the tofu to a plate.
3. Add 1 tablespoon oil to the pan. Add the carrot and scallion whites and stir-fry for 2 minutes. Add the peas and garlic and cook for 1 minute more.

Fry the rice

1. Add the remaining tablespoon of oil, then the cold rice. Spread it across the hot pan and leave it undisturbed for 30 seconds before tossing. Continue cooking for 3 to 4 minutes until the rice is hot and some grains are lightly toasted.
2. Pour the sauce around the edge of the pan and toss for 1 minute so it coats the rice without pooling in one spot.
3. Return the tofu to the pan, add the scallion greens and toss for 30 seconds more. Serve immediately.

Cook notes

• Extra-firm tofu is important here because softer tofu releases more water and can cool the pan.
• If using freshly cooked rice, spread it on a sheet pan and chill it uncovered until cold before frying.
• Check bottled sauces if you need strict vegan ingredient sourcing; formulas can vary by brand.

Frequently asked questions

What replaces egg in vegan fried rice?

Crumbled extra-firm tofu replaces the soft egg pieces. Cooking it separately first keeps its moisture from steaming the rice.

Why use cold rice for vegan fried rice?

Cold rice is firmer and drier, so the grains separate and toast more easily in a hot pan instead of clumping.

Can I make vegan fried rice without tofu?

Yes, but the result loses the soft protein-rich pieces that replace egg. You can omit it and keep the same vegetable-and-rice technique.

Adapt your recipe vegan →

This adapted version is RecipeFix-authored and editorially reviewed for internal consistency. It is not described as kitchen-tested. Nutrition is not shown unless it is calculated from the final recipe.