Vegan Fried Rice Recipe with Scrambled Tofu

This Vegan Fried Rice recipe is a great side dish for most Asian dishes and is the perfect bowl for lunch. A healthy vegan Panda Express copycat with tofu & veggies so that means no egg.

This vegan Panda Express Copycat Fried Rice is wonderful served in a veggie bowl for lunch and also as a side dish for dinner.

I originally put this recipe on the blog sans the egg and sans the tofu. It really was the same way my mother made it years ago but I will admit my moms is better than Panda Express. I know she just added more veggies.

But then I thought that if this is a copycat then I really should try and mimic the egg. And what could be better than tofu scramble type of egg.

So out came the tofu. I only used about 4 ounces because egg is used sparingly in traditional fried rice recipes and 4 ounces of tofu seems just right.

Jump to:

• 🥘 Ingredients
• 🔪 Instructions
• 🥕 Vegetables and spices
• 💭 Top tips
• 🍚 Asian style recipes
• 📋 Recipe

So let's jump into the ingredients and see how flavorful this recipe is.

• Long grain rice - is the major ingredient.
• Extra virgin olive oil - adds flavor and helps with frying the veggies.
• Carrot - is sweet and cut into very small pieces for quick cooking.
• Peas - can be fresh or frozen and heat up
• White onion - is more tender than yellow onion and stands out well in taste.
• Tofu - mimics egg in this recipe and adds so much protein.
• Turmeric - one of the best spices out there and adds flavor, health benefits and a golden color.
• Garlic powder - goes a long way in the flavor department with just a little bit.
• Tamari - is for a touch of classic Asian flavor where more can be added at the table.
• Sesame oil - is also for flavor and helps separate the ingredients.
• Salt and pepper - are the perfect seasonings.

🔪 Instructions

• Four simple steps and you will have a great base.
• First - cook the rice. If you have a rice cooker - go for it! If not follow these steps.
• In a large saucepan bring 2 cups of water to a boil. Add the rice and stir well.
• Return the water to a boil and then reduce heat and cover.
• Simmer over medium-low heat for 20 minutes - do not peak. The water will be absorbed and the rice will be light and fluffy when it is done.
• Spoon the rice out into a large bowl or flat baking sheet and let it cool off. This actually makes it taste better.

🥕 Vegetables and spices

• If you are using fresh vegetables then while your rice is cooking add a tablespoon of the olive oil to a skillet or wok and heat to medium-high.
• Add the diced onions and carrots and saute for about 5 minutes.
• Remove the veggies from the pan and add a tablespoon of oil to the skillet. Heat to medium-high.
• Add the tofu, turmeric, garlic powder, salt and pepper. Stir and cook for about 5 minutes breaking up the tofu as you go.

• Add the cooked rice and sauteed veggies to the skillet.
• Cook and stir for about a minute. The rice will still be white as in the photo below.

• Add the tamari and sesame oil.
• Sauté or fry the rice mixture for 5 minutes. Stir and turn frequently until the mixture is well mixed. Heat all the way through. As you cook, the rice will pick up some of the turmeric and tamari and turn golden.
• All ready and serve up.

💭 Top tips

• Fresh and frozen peas are 'fried' along with everything else so they don't need to be precooked.
• You don't even need to have any extra topping for this vegan Panda Express Copycat. Spoon it up and let the kids add more tamari. They love it!

🍚 Asian style recipes

• One of the most popular posts on the blog is this Thai Curry Fettuccine.
• This Cold Asian Noodle Salad uses homemade Ponzu dressing and is delicious!
• Spicy Cauliflower Stir Fry has the best sauce to use in the air fryer.
• Air Fryer Sticky Mushroom Rice takes advantage of Chinese 5 Spice.

If you take a photo of your flavorful fried rice I would love to see it. Follow me over on Instagram and tag me on your photo @vegan_in_the_freezer.

📋 Recipe

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