Fried rice is super-simple to make and this one takes no more than 10 minutes with some leftover rice. The problem is, traditional fried rice only works with a scrambled egg, which gives it a distinct flavor and adds to the overall body of the rice. I mean, to just throw some rice and vegetables in a wok and call it fried rice? That’s such a “vegan” thing to do…
So! The secret weapon here is actually silken tofu. By mashing some silken tofu with black pepper and nutritional yeast (both of which add to the scrambled egg flavor) and frying this with the brown rice in the wok, along with soy sauce and lots of veggies, we’ve got a beautiful, traditional vegan fried rice that’s super delicious.
P.S. Sorry I haven’t posted in a while! 250 recipes (!) into this thing, I’ve been feeling more interested in experimenting with new ideas. It’s much more fun for me to put on the scientist hat and work on things like making angel food cake with whipped chickpea brine (don’t try that…) or creating a cashew cheese that bakes well on a pizza (still working on it…) rather than simply publishing endless content just because. I’ve also been spending a bit more time working on some of my other passions as well, like producing electronic music and endurance running (including 20 miles in the Wings for Life World Run a few weeks ago). But nevertheless, I’m still alive! 🙂
Makes 3-4 servings
- 3 cups brown rice
- 3 tablespoons soy sauce
- 1/2 cup silken tofu
- 2 tablespoons nutritional yeast
- 1 teaspoon black pepper
- 1 tablespoon peanut/vegetable oil
- 5-6 green onions
- 1 cup frozen peas
- 1 cup shredded carrots
- 1 red bell pepper
- 1 red or green chili pepper
- 3-4 cloves garlic
- 1/4 cup fresh cilantro
- Sesame seeds for garnish
Prep: make about 3 cups of cooked brown rice (leftover rice works great as well).
To start, prepare that tofu mixture mentioned in the intro, which will mix beautifully with this rice to give it the same “body” as the egg in traditional fried rice. Combine about 1/2 cup of silken tofu (any firmness) in bowl with 2 tablespoons nutritional yeast and some black pepper. Use a fork to mash until fairly smooth.
Next, add a drizzle of oil to the bottom of a large wok over medium-high heat and then start adding in ingredients. It’s important to add the ingredients in the right order. Start with some minced garlic and give it one minute to simmer, then add the rice and soy sauce, wait another minute before adding the “egg” mixture and stirring thoroughly until well mixed. Give this 2-3 minutes before adding in all the vegetables except the cilantro (sliced green onions, peas, shredded carrots, chopped bell pepper, and minced chili pepper). Give everything about 8 more minutes to simmer over medium-high heat, stirring occasionally.
When the rice is becoming slightly crispy and browned, throw in a handful of chopped cilantro and give it one more minute. Then remove from the heat and serve with sesame seeds and/or your favorite hot sauce.