Wednesday, May 13, 2020

Easy Vegan Fried Rice


Easy Vegan Fried Rice





Friends, do you understand how lengthy it’s been since I had fried rice? Far. Too. Long.
This recipe is my strategy to that problem and you ought to fully get on board simply due to the fact it’s quick, primary and super delicious.



Cooking tofu in a cast-iron skillet for making vegan fried rice

This fried rice requires just 10 ingredients and easy, fool-proof methods.
Including cooking the rice, the entire dish comes collectively in somewhat over an hour and feeds NULL generously as an entrée boasting 22 grams of protein!
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Cooking vegetables in a cast-iron skillet for vegan Chinese Fried Rice
It begins with my favorite crispy, baked tofu marinated in a primary 5-ingredient sauce and sautéed to crispy perfection.
Next comes a beneficiant aiding of vegetables tossed with the last sauce and perfectly tender brown rice.

Pouring sauce into cast-iron skillet crammed with our Vegan Fried Rice recipe
The result? Fried rice perfection. It’s:
Hearty
Flavorful
Satisfying
Loaded with vegetables
Topped with crispy tofu
Subtly spiced
Make this as an entrée or a facet dish whilst a severe Chinese takeout yearning strikes! I reckon it’s far fitter and further satisfying than one thing you’ll find at a restaurant.
If you attempt this recipe, permit us know! Leave a remark and price it, and don’t neglect to take a image and tag it #minimalistbaker on Instagram! We’d love to see how what you arise with. Cheers, friends!

Big pan of our Fried Rice with Crispy Tofu for a wholesome plant-based meal

Close up shot of a bowl of our gluten-free Vegan Fried Rice with Crispy Tofu

A huge serving of our remarkable Vegan Fried Rice with Crispy Tofu for dinner

Easy Vegan Fried Rice

Easy, 10-ingredient vegan fried rice that’s loaded with vegetables, crispy baked tofu, and lots of flavor! A healthy, satisfying plant-based facet dish or entrée.
AuthorMinimalist Baker
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Chopsticks beside a bowl of Vegan Fried Rice topped with tofu

4.8 from 243 votes
PREP TIME15 minutes
COOK TIME1 hour
TOTAL TIME1 hour 15 minutes
Servings
CourseEntree, Side
CuisineAsian-Inspired, Gluten-Free, Vegan
Freezer FriendlyNo
Does it keep?3-4 Days

Ingredients

RICE + VEGETABLES

  • 1 cup extra-firm tofu* (8 ounces yields ~1 cup)
  • 1 cup long- or short-grain brown rice* (rinsed accurately in a high-quality mesh strainer)
  • 4 cloves garlic (minced)
  • 1 cup chopped inexperienced onion
  • 1/2 cup peas
  • 1/2 cup carrots (finely diced)

SAUCE

  • 3 Tbsp tamari or soy sauce (plus further for veggies + to taste)
  • 1 Tbsp peanut butter
  • 2-3 Tbsp organic brown sugar, muscovado sugar, or maple syrup
  • 1 clove garlic (minced)
  • 1-2 tsp chili garlic sauce (more or much less depending on appreciated spice)
  • 1 tsp toasted sesame oil (optional // or sub peanut or avocado oil)

Instructions

  • Preheat oven to 400 levels F (204 C) and line a baking sheet with parchment paper (or flippantly grease with non-stick spray).
  • In the meantime wrap tofu in a clean, absorbent towel and set one thing heavy on higher (such as a solid iron skillet) to press out the liquid.
  • Once the oven is preheated, cube tofu into 1/4-inch cubes and set up on baking sheet. Bake for 26-30 minutes. You’re searching for golden brown edges and a texture that’s agency to the touch. The longer it bakes, the firmer and crispier it's going to become, so if you’re searching for softer tofu take away from the oven round the 26-28 minute mark. I want crispy tofu, so I bake mine the total 30 minutes. Set aside.
  • While the tofu bakes train your rice via means of bringing 12 cups of water to a boil in a huge pot. Once boiling, upload rinsed rice and stir. Boil on high uncovered for 30 minutes, then pressure for 10 seconds and return to pot removed from the heat. Cover with a lid and permit steam for 10 minutes*.
  • While rice and tofu are cooking, train sauce via means of including all meals to a medium-size blending bowl and whisking to combine. Taste and modify taste as needed, including further tamari or soy for saltiness, peanut butter for creaminess, brown sugar for sweetness, or chili garlic sauce for heat.
  • Once the tofu is achieved baking, upload straight to the sauce and marinate for 5 minutes, stirring occasionally.
  • Heat a huge steel or solid iron skillet over medium heat. Once hot, use a slotted spoon to scoop the tofu into the pan leaving most of the sauce behind. Cook for 3-4 minutes, stirring occasionally, till deep golden brown on all aspects (see photo). Lower warmth if browning too quickly. Remove from pan and set aside.
  • To the nonetheless hot pan upload garlic, inexperienced onion, peas and carrots. Sauté for 3-4 minutes, stirring occasionally, and season with 1 Tbsp (15 ml) tamari or soy sauce (amount as unique recipe is written // modify if changing batch size).
  • Add cooked rice, tofu, and last sauce and stir. Cook over medium-high warmth for 3-4 minutes, stirring frequently.
  • Serve at this time with further chili garlic sauce or sriracha for warmth (optional). Crushed salted, roasted peanuts or cashews make a pretty additional garnish. Leftovers hold properly within the refrigerator for 3-4 days, although greatest whilst fresh. Reheat in a skillet over medium warmth or within the microwave.

Video

Notes

*If you don’t like tofu, you'll be able to sub 1 cup contemporary or frozen edamame – upload in with vegetables.
*For the rice, you'll be able to also exchange a related quantity of quinoa.
*Rice cooking methodology from Saveur! Literally, the proper brown rice.
*Nutrition news is a tough estimate calculated with the lesser quantities of brown sugar and chili garlic sauce.

Nutrition (1 of 4 servings)

Serving: 1 servingCalories: 321 kcalCarbohydrates: 48.7 gProtein: 13.5 gFat: 8.2 gSaturated Fat: 1.4 gPolyunsaturated Fat: 1.05 gMonounsaturated Fat: 1.01 gTrans Fat: 0 gCholesterol: 0 mgSodium: 816 mgPotassium: 385 mgFiber: 4.8 gSugar: 7.7 gVitamin A: 4084 IUVitamin C: 12 mgCalcium: 107 mgIron: 2.7 mg


did you make this recipe?

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Easy Vegan Fried Rice
4/ 5
Oleh