Rice Free Vegan Vegetable Fried Rice

Total time35 min

Prep time15 min

Cook time20 min

4.5

(14)

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Ingredients

4 servings

3 cups cooked long-grain white rice, day-old and cold
Chef's tip
Use cooked cauliflower rice 1:1 in place of cooked rice; sauté it briefly so it stays fluffy, not wet.
3 tbsp soy sauce
1 tbsp rice vinegar
Chef's tip
For each tablespoon of rice vinegar, use 2 tsp white wine vinegar plus 1 tsp water. Choose an unseasoned vinegar.
1 tsp sesame oil
½ tsp sugar
2 tbsp neutral oil, divided
7 oz firm tofu, pressed and cut into small cubes
3 scallions, white and green parts separated, thinly sliced
1 tbsp fresh ginger, finely grated
2 medium carrots, peeled and diced small
1 cup frozen peas, thawed
1 cup corn kernels, fresh or thawed from frozen
1 cup red bell pepper, diced small

For serving

2 tsp toasted sesame seeds (optional)
2 scallion greens, thinly sliced (optional)

Instructions

1
In a small bowl, stir together the soy sauce, rice vinegar, sesame oil, and sugar until the sugar dissolves. Set aside.
2
Heat 1 tbsp of the neutral oil in a large wok or 12-inch skillet over high heat until shimmering. Add the tofu cubes in a single layer and cook undisturbed for 3–4 minutes, until the undersides are golden and crisp. Flip and cook for another 2–3 minutes until golden on the second side. Transfer to a plate and set aside.

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