This recipe is better than take out! You can easily make your own delicious fried rice at home using healthy ingredients that make you feel good! This recipe is versatile, easy, and you can use any veggies you have on hand making it the perfect weeknight meal.
Making fried rice in a wok is, in my opinion, the best way to get authentic restaurant style fried rice. The high sides of the wok allow the rice to cook on a larger surface area, so that the rice cooks more evenly. The rice being a more single, even layer also prevents the rice from creating steam that would make the rice softer and clump together more.
Of course, you can make this recipe without a wok and would need to use a large non-stick pan instead.
Either way, you’re going to love this healthy weeknight meal!
How to make Vegetable and Tofu Brown Fried Rice
First, cook 1 cup of brown rice. To prevent it from being overcooked, steam it with less water than the instructions on the package say. I used Brown Jasmine Rice and steamed it with 1.5 cups of water for 30 minutes. (If you’re using leftover rice, it will have dried out in the fridge, so it will be the right texture and ready for the next steps!).
Once the rice has cooked, fluff it up with chopsticks or a fork for several minutes to let the steam out of the rice.
While the rice is cooking, chop up your veggies. I went a little veggie crazy on this recipe and I loved it! I used broccoli, red peppers, carrots, onions, peas, and corn! If you want to omit or swap out any veggies to cut down on chopping time, feel free! Frozen mixed veggies work well too and are budget friendly, just make sure they are thawed out before you add them to the dish.
Add the chopped veggies to a bowl, and then prepare your tofu. I pressed mine for about 15 minutes while I was chopping the veggies and then cut it into small 1/2-inch cubes. Add these to a bowl and set aside. Now finely dice the ginger and garlic and green onions.
Prepare the sauce by mixing together light soy sauce, dark soy sauce, vegan oyster sauce, and sugar.
Now everything should be ready to go and you can turn your wok (or pan) on medium high heat.
Add some high smoke point oil (like avocado, peanut, or sunflower oil) to the wok and start by cooking each element alone. If you overwhelm the wok with all of the uncooked ingredients at once, the rice will not cook properly, and it will take a long time to cook.
First, cook the tofu until it starts to brown, 5 – 7 minutes. Remove from the wok and then add the veggies to the wok, cook for 5 – 7 minutes, until the veggies begin to soften slightly. Add the garlic, ginger, and 2 – 3 tablespoons of the sauce to begin the seasoning process. Cook for 1 – 2 more minutes or until the ginger and garlic become fragrant.
Remove the chopped veggies from the wok and then add in 1.5 cups of JUST Egg to the wok. Scramble the JUST Egg until it is mostly cooked and add the brown rice to the wok. Cook the rice in the wok by pressing it up against the side of the wok, stir and repeat. Add some oil to help with the frying process if you want to (or skip for a lower fat dish).
Cook for 5 – 7 minutes. Add in the veggies and tofu and the rest of the seasoning. Continue to cook for several minutes and add in the green onions last and cook for 1 minute. Taste the dish and adjust the seasoning to your liking.
Plate and top with more green onions and sesame seeds!
Why you love Vegetable and Tofu Brown Rice
Authentic take-out flavor: The methods used in this recipe will give you authentic restaurant style fried rice that is delicious, healthy, and super fresh!
Versatile: You can use fresh rice or leftover rice and any veggies you have fresh or frozen. So as long as you have rice and veggies, you can make this recipe any day of the week. Add chili flakes or sriracha to make it spicy.
Great for meal prep: This recipe makes a lot of fried rice, so it could provide one person meals for an entire week. You can also halve the ingredients if you don’t want to make a large amount at once.
Healthy: Overall, this dish is very healthy. The brown rice, peas, and tofu provide protein and the veggies are packed with nutrients. It will require the use of oil to get that restaurant quality taste, but you can dial that back a bit if you want to make this dish lower in fat and calories.
Vegetable and Tofu Brown Fried Rice
Equipment
- wok
Ingredients
Brown Rice
- 1 cup brown rice Jasmine, rinsed
- 1.5 cups water
Vegetables
- 1 head broccoli chopped finely
- 1 red pepper diced
- 2 large carrots diced
- ½ yellow onion diced
- 1 cup peas room temp
- 1 cup corn room temp
- 1 inch ginger minced
- 4 cloves garlic minced
- 14 oz firm tofu cut into small cubes
- 1.5 cups JUST Egg
- high smoke point oil Avocado, sunflower, or peanut
Seasoning
- 4 tbsp light soy sauce
- 2 tbsp dark soy sauce
- 2 tbsp vegan oyster sauce
- 2 tsp sugar
- 0.5 cups green onions green part, sliced
Toppings
- green onions green parts, sliced
- sesame seeds
Instructions
- Rinse the brown rise in water. Bring 1.5 cups of water to a boil. Add the rise and reduce to a simmer, cover and steam for 30 minutes. When it is done cooking, fluff up the rice with chopsticks or a fork for several minutes to release the steam and cool it down.
- While the rice is cooking, press your firm tofu for 15 minutes. Chop the broccoli, red pepper, carrots, and onions. Add them to a bowl along with the peas and corn and mix together.
- Mince your garlic and ginger and set aside.
- Cut the tofu into 1/2 inch cubes and set aside.
- Make the seasoning by combining the light soy sauce, dark soy sauce, vegan oyster sauce, and sugar.
- Heat a wok or large non-stick pan over medium-high heat and add 1 tbsp of oil. Add the tofu cubes and stir-fry until lightly browned, about 5-7 minutes. Remove and set aside.
- Add the chopped vegetables to the wok and stir-fry for 5-7 minutes, or until slightly softened. Add the minced garlic, ginger, and 2-3 tablespoons of the sauce to the wok. Stir-fry until fragrant, about 1 minute.
- Remove the veggies and add the JUST Egg to the wok. Scramble until mostly cooked, then add the cooked rice. Use a spatula to press the rice against the hot wok surface, continuously stirring and flipping to ensure even cooking. Cook until the rice starts to fry up and change colors to a light golden brown.
- Add back the cooked tofu and vegetables, along with the remaining sauce. Stir-fry for a few more minutes, until everything is heated through and well combined.
- Stir in the green onion tops last and cook for one more minute.
- Serve topped with green onions and sesame seeds
Notes
Did you try this recipe?
If you made this Vegetable and Tofu Fried Brown Rice recipe, I would really appreciate it if you could comment and leave a rating below. You can also share a photo and tag me on Instagram @thesunshinevegankitchen. I would love to hear all about your experience. Thank you so much!
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