Vegetable Fried Rice


When I was growing up, we ate Chinese food all the time. It is the food genre I crave the most and this is my personal favorite way to satisfy that craving. Plus, it is oh-so -easy to make and oh-so-authentic! (Wink, wink!)

I like to freeze cooked brown rice in 1 cup servings so I can make this super fast. Try that next time you have leftovers. Also something special in this recipe is the kala namak (black salt) which lends a sulfuric eggy flavor to the tofu. If you don’t have it, don’t worry, just add regular salt to taste.

Vegetable Fried Rice

My favorite vegan Vegetable Fried Rice recipe!

Course Main Course
Servings 2 bowls


  • 2 whole scallions save a few for garnish
  • 1 whole carrot
  • 1/4 cup frozen peas
  • 1/4 block extra firm tofu
  • 1/2 tbsp nutritional yeast
  • 1/2 tsp kala namak
  • 3 shakes tumeric
  • 1 tbsp sunflower oil
  • 1 cup cooked brown rice
  • 1 tbsp tamari
  • 1 tbsp brown rice vinegar
  • 4 big leaves bok choy


  1. Dice the carrots and thinly slice the scallions. Add to a skillet and cook until the scallions become transparent. Add frozen peas and cook until they are defrosted. Turn out into a bowl.

  2. Crumble the tofu into the skillet and sprinkle with nooch, kala namak, and turmeric. Toss around until the tofu is covered and colorful. Turn out into another bowl.

  3. Add a tablespoon of oil to the pan and add the rice into one layer on the bottom of the pan. Let it cook for a few minutes, then mix it around and spread it out again. Drizzle with tamari and vinegar and stir.

  4. Thinly slice the bok choy and add to the rice. Add the rest of the vegetables back into the pan with the rice and cook until the green parts of the leaves are wilted. Stir in the tofu.

  5. Top with an extra sprinkle of scallions. Enjoy!

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