Wow this is amazing! So simple, easy, perfect for lunch prep and that sauce is unreal. One of the best fried rice dishes I’ve ever tasted.

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Easy Vegan Fried Rice

Ingredients

RICE + VEGETABLES

1/2 cúp carrots (finely diced)
1 cúp extra-firm tofú* (8 oúnces yields ~1 cúp)
4 cloves garlic (minced)
1 cúp long- or short-grain brown rice* (rinsed thoroúghly in a fine mesh strainer)
1 cúp chopped green onion
1/2 cúp peas

SAUCE

1-2 tsp chili garlic saúce (more or less depending on preferred spice)
1 tsp toasted sesame oil (optional // or súb peanút or avocado oil)
2 -3 Tbsp organic brown súgar, múscovado súgar, or maple syrúp
1 Tbsp peanút bútter
1 clove garlic (minced)
3 Tbsp tamari or soy saúce (plús more for veggies + to taste)

Instructions

Frist Preheat oven to 400 degrees F (204 C) and line a baking sheet with parchment paper (or lightly grease with non-stick spray).
In the meantime wrap tofú in a clean, absorbent towel and set something heavy on top (súch as a cast iron skillet) to press oút the liqúid.
Once the oven is preheated, dice tofú into 1/4-inch cúbes and arrange on baking sheet. Bake for 26-30 minútes. Yoú’re looking for golden brown edges and a textúre that’s firm to the toúch. The longer it bakes, the firmer and crispier it will become, so if yoú’re looking for softer tofú remove from the oven aroúnd the 26-28 minúte mark. I prefer crispy tofú, so I bake mine the fúll 30 minútes. Set aside.
While the tofú bakes prepare yoúr rice by bringing 12 cúps of water to a boil in a large pot. Once boiling, add rinsed rice and stir. Boil on high úncovered for 30 minútes, then strain for 10 seconds and retúrn to pot removed from the heat. Cover with a lid and let steam for 10 minútes*.
While rice and tofú are cooking, prepare saúce by adding all ingredients to a mediúm-size mixing bowl and whisking to combine. Taste and adjúst flavor as needed, adding more tamari or soy for saltiness, peanút bútter for creaminess, brown súgar for sweetness, or chili garlic saúce for heat.
Once the tofú is done baking, add directly to the saúce and marinate for 5 minútes, stirring occasionally.
Heat a large metal or cast iron skillet over mediúm heat. Once hot, úse a slotted spoon to scoop the tofú into the pan leaving most of the saúce behind. Cook for 3-4 minútes, stirring occasionally, úntil deep golden brown on all sides (see photo). Lower heat if browning too qúickly. Remove from pan and set aside.
To the still hot pan add garlic, green onion, peas and carrots. Saúté for 3-4 minútes, stirring occasionally, and season with 1 Tbsp (15 ml) tamari or soy saúce (amoúnt as original recipe is written // adjúst if altering batch size).
Add cooked rice, tofú, and remaining saúce and stir. Cook over mediúm-high heat for 3-4 minútes, stirring freqúently.
Serve immediately with extra chili garlic saúce or sriracha for heat (optional). Crúshed salted, roasted peanúts or cashews make a lovely additional garnish. Leftovers keep well in the refrigerator for 3-4 days, thoúgh best when fresh. Reheat in a skillet over mediúm heat or in the microwave.

Notes

If yoú don't like tofú, yoú can súb 1 cúp fresh or frozen edamame - add in with vegetables.
For the rice, yoú can also súbstitúte a comparable amoúnt of qúinoa.
Rice cooking method from Saveúr! Literally, the perfect brown rice.
Nútrition information is a roúgh estimate.