Hearty Vegan Fried Rice with Rainbow Veggies
Prep
15m
Cook
15m
Total
30m
Serves
4
Cal
450
“Get ready for a flavor explosion that's quicker than takeout and bursting with colorful, comforting goodness!”
Get ready for a flavor explosion that's quicker than takeout and bursting with colorful, comforting goodness! Inspired by Asian flavors, this easy-to-make hearty vegan fried rice with rainbow veggies comes together with just a handful of ingredients and yields 4 generous servings. At 450 calories per serving, it's a satisfying choice that doesn't compromise on nutrition. Ready in 30 minutes (15 min prep, 15 min cook), it's proof that plant-based comfort food can be both simple and extraordinary.
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Instructions
- 1
Heat 1 tablespoon of sesame oil in a large skillet or wok over medium-high heat. Add the crumbled or diced tofu and cook until golden brown and slightly crispy, about 5-7 minutes. Remove from the skillet and set aside.
- 2
Add the remaining 1 tablespoon of sesame oil to the skillet. Add the diced onion, carrot, and bell pepper. Sauté for 3-4 minutes until they begin to soften.
- 3
Stir in the minced garlic and grated ginger (if using). Cook for another minute until fragrant.
- 4
Add the frozen peas and corn to the skillet. Cook for 2-3 minutes, stirring occasionally, until heated through.
- 5
Add the cooked day-old rice to the skillet, breaking up any clumps with your spatula. Stir well to combine all the vegetables and rice.
- 6
Pour in the soy sauce/tamari, rice vinegar, and sriracha (if using). Stir vigorously to ensure the sauce evenly coats all the rice and vegetables. Continue to cook for 3-5 minutes, allowing the rice to get slightly crispy in places.
- 7
Return the cooked tofu to the skillet and toss to combine. Season with salt and black pepper to taste.
- 8
Serve hot, garnished generously with fresh chopped green onions. Enjoy your delicious, homemade vegan fried rice!
Pro Tips
This recipe packs 22g of protein per serving. For even more protein, add a scoop of plant-based protein powder or extra beans.
If you have a wok, use it. The high heat and shape create better texture and flavor development than a regular pan.
Taste as you go and adjust seasoning before serving. Plant-based dishes often benefit from a squeeze of lemon or a pinch of salt at the end.
Serving Suggestions
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