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Vegan Panda Express Fried Rice

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

Large bowl full of vegan panda express copycat fried rice to be served with a large serving spoon tucked in the side.

This 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.

Two bowls full of tofu and veggies fried rice with chopsticks laying on the rims.

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

Nine different mini bowls holding the ingredients for copycat fried rice.

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Ingredients

  • 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.
Overhead photo os a wide bowlful of tofu fried rice with a slotted spoon on the side.

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.
Two process photos showing sauteing veggies and also making tofu scramble.

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.
All of the ingredients added to a skillet for Panda Express copycat recipe.
  • 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.
Overhead photo of fried rice before the tamari is added.
  • 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.
Close up photo of a tilted bowl with finished fried rice and chopsticks.

Asian style recipes

Square photo with a white plate piled with golden rice, peas, carrots and tofu scramble.
Square photo with a white plate piled with golden rice, peas, carrots and tofu scramble.

Vegan Fried Rice Recipe

Ginny McMeans
 Panda Express Copycat Fried Rice is a great base or side dish for almost all Asian dishes.
5 from 8 votes
Print Save
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Side Dish
Cuisine Asian, Vegan
Servings 4 Servings
Calories 78 kcal

Ingredients
  

  • 1 cup long-grain rice – uncooked (or 2 cups leftover cooked rice)
  • 2 tablespoons extra virgin olive oil
  • 1/2 cup carrot – cut into small pieces
  • 1/2 cup fresh shelled peas – or 1 cup frozen peas and carrots, thawed
  • 1/2 cup white onion – diced small
  • 4 ounces tofu, pressed
  • 1/2 teaspoon turmeric
  • 1 teaspoon garlic powder
  • 2 tablspoon tamari
  • 1/2 teaspoon sesame oil
  • 1/8 teaspoon ground pepper
  • 1/2 teaspoon salt

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 sauce pan 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 a 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 the fried rice better.
  • If you are using fresh vegetables then while your rice is cooking heat 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 another tablespoon of oil to the skillet and 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.
  • Add the tamari and sesame oil.
  • Sauté/fry the rice mixture for 5 minutes, stirring and turning frequently until mixture is mixed well and hot 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.

Notes

You can break of the tofu a bit before starting to cook or place it in the skillet as a small block and chop it up as you fry.
 

Nutrition

Serving: 7OuncesCalories: 78kcalCarbohydrates: 9gProtein: 4gFat: 2gSaturated Fat: 1gSodium: 67mgPotassium: 37mgFiber: 1gSugar: 1gVitamin A: 562IUVitamin C: 2mgCalcium: 13mgIron: 1mg
Tried this recipe?Let us know how it was!

Reader Interactions

Comments

    5 from 8 votes (2 ratings without comment)

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    Recipe Rating




  2. I’ve never eaten from panda express. Deprived, I know… I love making fried rice. I like to use cold leftover rice, which works better for me and I load it with veggies. I can bet your version is just divine!

  17. This looks so good and I haven’t had fried rice in forever! Do you recommend white or yellow onions? Thanks!

  25. I’m making this tonight. Will add tofu, mainly because I have some already cubed and marinated. And btw: We had your lentil and carrot hash twice this week! One of our favorites. Thanks for posting all the good recipes.

  27. I was very excited to try this recipe but it burnt my rice! Very disappointed, might try it again sometime using the instructions on the bag of rice

  32. 5 stars
    Thanks, Ginny! This is very similar to how I make my fried rice, though I add a little Better than Bouillon’s no-chicken or vegetable base to the water for the rice. I like to cook the tofu separately though and add a pinch of kala namak to make it “eggy”.

    I may have to make some a little later. I am HUNGRY, and this sounds perfect! Problem is, I have a cat asleep in my lap, so I’m likely going to starve. 😁

  33. 5 stars
    Good, Quick, and Easy! Made this tonight with leftover rice from ordering in a few days ago and it was perfect! Had all of the ingredients on hand! You are always on point with your recipes Ginny! You are a go-to for us always!