Vegan Vegetable Fried Rice

Total time35 min

Prep time15 min

Cook time20 min

4.5

(14)

Fried rice is one of those weeknight heroes that comes together fast, tastes deeply satisfying, and somehow manages to use up whatever vegetables are hanging around in the fridge. This version skips the eggs entirely and leans on pressed, pan-crisped tofu for that golden, chewy protein element that makes every bite feel complete. The sauce — soy sauce, rice vinegar, a touch of sesame oil, and just a pinch of sugar — coats every grain and brings that glossy, takeout-style finish you actually want. Day-old cold rice is the real secret here: it fries up with beautifully separated grains and picks up a lightly toasted color against the hot wok surface in a way that fresh rice simply can't match. Carrots, red bell pepper, peas, and corn bring color, sweetness, and a little crunch to every forkful. The whole thing comes together in under 30 minutes and serves four, making it an easy go-to for busy evenings when you want something genuinely delicious without a lot of fuss.

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Ingredients

4 servings

3 cups cooked long-grain white rice, day-old and cold
3 tbsp soy sauce
1 tbsp rice 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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