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Fried Rice Recipe – Vegetarian Fried Rice with Tofu

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A vegetarian fried rice recipe is not complete without protein-packed tofu. Full of hearty vegetables, this tasty fried rice dish is packed full of familiar flavors you love with a few more wholesome additions. With extra eggs and tofu, this protein-packed meal will keep you fueled for hours. 

A fried rice recipe has lots of vegetables and tofu added to it in a cast-iron skillet on a tabletop.

Vegetarian fried rice with tofu is a comfort food of mine. My husband would say breakfast food is his, but boy do I love a good, hearty rice dish. Give me all the carbs, please!

However, I don’t make this often because I try not to eat a ton of fried food. That being said, I found a way to bulk up the nutrients in this delicious recipe to make it a bit healthier. All without compromising taste

In this vegetarian fried rice recipe, I switched to avocado oil for a dose of healthy fats. Then I started using coconut aminos, which have much less sodium. Then, instead of taking things I love out of this dish, I just added in more protein and more vegetables. Now this fried rice dish is all bulked up with hearty, filling nutrients rich in vitamins, minerals, protein, and healthy fats. I love that there is added fiber in, too. 

Farm fresh eggs, frozen edamame, ginger, and vegan chicken less seasoning sit on a tabletop.

This meal is a great way to fuel your body without feeling bloated afterward. Although there are 2 cups of cooked rice in this recipe, it only comes out to a ½ cup serving per person. Even though it feels like a huge bowl of rice, it’s full of plenty of protein and fiber, too. 

It doesn’t even feel healthified either. Just delicious! 

Tips for making this vegetarian fried rice recipe

If you don’t have or can’t find avocado oil, you can use olive oil. Don’t care one bit about the type of fat you’re using? Vegetable oil will always work in this vegetarian fried rice recipe. 

Feel free to use frozen peas instead of edamame. I do this pretty frequently with this recipe. Still amazing. Still full of protein and fiber. Consider adding chopped broccoli, too, for more crunch and deliciousness.

Firmer tofus work best in this recipe, but if you can only get your hands on a softer one, just crumble it into the skillet when it’s time to add the tofu. It will just be a different texture than the cubed, firm tofu. 

If you want to go lighter on the oil, you can reduce it to about 2 tablespoons, but you must not use cast-iron if this is the case. Cast iron requires a high fat content to prevent sticking. If you go with less oil, use a regular skillet.

Avocado oil and coconut aminos sit on a tabletop waiting to go into a fried rice dish.

Tools you may need

Cutting board and large knife 

Small pot with lid

Large cast-iron skillet or other large saucepan for frying

Large wooden spoons

Liquid measuring cup

Measuring spoons

Ingredients

Tofu – I use firm-extra firm tofu for this recipe, but a softer variety can be used if you prefer.

Eggs – I use large, farm-fresh eggs in all my recipes.

Jasmine rice – Jasmine rice is my favorite because it’s so fluffy and the grain is slightly longer and thinner. I love that it cooks so quickly, which is why I use it in most of my recipes.

Avocado oil – This is quickly becoming my new favorite oil, other than olive oil. You could also use a vegetable oil if cost is a concern.

Onions – I use yellow onions in this recipe. I sauté them with the carrots to start the recipe. Then I chop green onions to garnish on top of the finished dish later.

Carrots – Use baby or large carrots in this recipe, as long as they’re diced into small pieces for cooking.

Edamame – Frozen edamame is so convenient to have on hand. They’re packed full of nutrients and easy to heat. Frozen peas also work well.

Coconut aminos – This tastes just like your favorite soy sauce, but has much less sodium and is derived from natural sources.

Vegan chicken less seasoning – I pick this up from Trader Joe’s and sprinkle 1-2 tablespoons in depending on my mood. It’s so flavorful. This recipe wouldn’t be complete without it.

Ginger – I always keep ginger powder on hand, but fresh will do. Just adjust the measurement to 2 tablespoons of fresh ginger if you’re opting for it.

Sriracha – A wonderful flavor enhancer, sriracha is a great spicy element to add some heat tpo your finished fried rice.

How to Make This Vegetarian Fried Rice Recipe

Prepare the rice by adding rice and water to a small saucepan and bringing it to a boil on high. Once it is boiling, stir and turn to a low heat. Simmer, covered, stirring often, for about 15 minutes or until rice is tender. Once it’s done cooking, remove the lid from the pot and let it stand. The rice will dry out a bit, but that’s actually better for this particular dish. 

Prepare the veggies (except for the edamame) by chopping all of them into small, diced pieces. Set aside the green onions for topping the dish once it’s finished.

Press excess water from tofu. Cube it into bite-size pieces and set aside.

Chopped carrots and onions are placed in a cast-iron skillet to cook in oil.

Heat avocado oil in a cast-iron skillet on medium heat. Once it’s ready, add in onion and carrots. Sauté these until they are tender and then stir in the edamame. Once the edamame has warmed through, clear a spot in the center of the skillet. Push the veggies to the sides of the skillet and add a tablespoon more of oil. Then add in the tofu.

Tofu has been added to a skillet full of veggies.

Next add in ginger powder, vegan chicken less seasoning, and coconut aminos to flavor the tofu and veggies.

Heat tofu or cook until it’s crispy enough for your liking. You may need to add in even more oil if you want it super crispy.

Push all the ingredients in the skillet to the sides of the skillet and crack four eggs into the middle. Use the spoon you’re cooking with to crack the yolks, stirring and scrambling the eggs in the center of the skillet. Do not mix the eggs throughout the dish yet.

A fried rice recipe cooks in a skillet with eggs cracked in the middle.

After the eggs are cooked, stir all the ingredients together.

Pour in the cooked rice and thoroughly combine. Serve hot and garnish with green onions and sriracha

Vegetarian fried rice sits in a skillet on a table with sliced green onions on the side to garnish it.

More Flavorful Dinner Meals:

Vegetarian Chili  

The Best White Pizza  

Vegetarian Stuffed Peppers  

Authentic Italian Pizza

Vegetarian Fried Rice with Tofu

A vegetarian fried rice recipe is not complete without protein-packed tofu. Full of hearty vegetables, this tasty fried rice dish is packed full of familiar flavors you love with a few more wholesome additions. With extra eggs and tofu, this protein-packed meal will keep you fueled for hours.
Course Main Course
Cuisine Chinese
Keyword chinese meals, easy dinner meals, fried rice, tofu dish, tofu fried rice, vegetarian fried rice, vegetarian recipes
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4
Calories 400kcal

Equipment

  • 1 cutting board
  • 1 large knife
  • 1 small pot with lid
  • 1 large cast-iron skillet
  • 1 large wooden spoon
  • 1 liquid measuring cup
  • measuring spoons

Ingredients

  • 1 cup jasmine rice
  • 2 cups water
  • 1/4 cup avocado oil, plus more for cooking
  • 1-14 oz. block of firm or extra firm tofu
  • 1 large carrot, chopped
  • 1/2 onion, chopped
  • 2-4 green onions, chopped
  • 2/3 cup frozen edamame
  • 1/3 cup coconut aminos
  • 2 tsp ginger powder
  • 4 large eggs
  • 1-2 tbsp vegan chicken less seasoning
  • sriracha, to taste, optional

Instructions

  • Prepare the rice by adding rice and water to a small saucepan and bringing it to a boil on high.
  • Once it is boiling, stir and turn to a low heat. Simmer, covered, stirring often, for about 15 minutes or until rice is tender. Once done cooking, remove the lid from the pot and let it stand. Rice will dry out a bit, but that’s actually better for this particular dish.
  • Prepare the veggies (except for the edamame) by chopping all of them into small, diced pieces. Set aside the green onions for topping the dish once it’s finished.
  • Press excess water from tofu. Cube it into bite-size pieces and set aside.
  • Heat avocado oil in a cast-iron skillet on medium heat. Once it’s ready, add in onion and carrots. Sauté these until they are tender and then stir in the edamame. Once the edamame has warmed through, clear the center of the skillet, pushing the veggies to the sides. Add a tablespoon more of oil to the center and then add in the tofu.
  • Next add in the ginger powder, vegan chickenless seasoning, and coconut aminos to flavor the tofu and veggies.
  • Heat the tofu or cook until it’s crispy enough for your liking. You may need to add in even more oil if you want it super crispy.
  • Push all the ingredients in skillet to the sides and crack the four eggs into the middle. Use the spoon you’re cooking with to crack the yolks, stirring and scrambling the eggs in the center of the skillet. Do not mix it throughout the dish yet.
  • After the eggs are cooked, stir all the ingredients together. Pour in rice and thoroughly combine. Serve hot and garnish with green onions and sriracha.

Notes

If you don’t have or can’t find avocado oil, you can use olive oil. If you don’t care one bit about the type of fat you’re using, vegetable oil will always work in this vegetarian fried rice recipe. 
If you don’t have edamame, use frozen peas instead. I do this pretty frequently with this recipe. Still amazing. Still full of protein and fiber. 
Firmer tofus work best in this recipe, but if you can only get your hands on a softer one, just crumble it into the skillet when it’s time to add the tofu. It will just be a different texture than the cubed, firm tofu. 
If you want to go lighter on the oil, you can reduce it to about 2 tablespoons, but you must not use cast-iron if this is the case. Cast iron requires a high fat content to prevent sticking. If you go with less oil, use a regular skillet.

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