Opening the refrigerator and finding a bowl of leftover rice is such a treat. I love transforming cold rice into vegan burger patties or into an easy Vegan Fried Rice. Either way, reducing food waste in my kitchen is the name-of-the-game right now.
Vegan Fried Rice is easy to make, full of flavor and works perfectly as a one-bowl meal. I’ve added in pre-roasted cubes of Hodo Tofu which provides a whopping 14 grams of protein per serving.
How to make Vegan Fried Rice
- The first step is to bake cubed tofu until lightly crispy.
- Cut a block of your favorite tofu into cubes and allow the cubes to marinate for 30 minutes or more. I typically have a bottle of Coconut Secret Teriyaki Sauce in my cabinet. It’s easy to use and adds a punch of flavor. The cubes bake up quickly and taste delicious as a snack or added to any meal.
- Prepping the vegetables at one time is the best way to approach fried rice.
- If everything is prepped in advance, it’s easy to add the vegetables into a hot skillet or wok in layers. Always start with the onions, roots and peppers as these take a little longer to cook. Layer in the softer veggies and pre-roasted vegetables as you go. The spices and leafy greens will be added toward the end.
- Using what your family enjoys and what you have on hand is helpful.
- Try any combination of the following: Onion, leeks, carrots, celery, mushrooms, bell peppers, broccoli, cauliflower, kale, garlic and ginger.
- Pre-roasting vegetables adds a depth of flavor that I love.
- I like pre-roasting shiitake mushrooms with a teaspoon of olive oil, smoked paprika and a splash of coconut aminos. They only take about 5-10 minutes to roast in a 375 degree oven. The flavor is amazing!
