Vegan Takeout-Style Fried Rice

Cooking up comfort food can feel like a warm hug, and nothing embodies that sentiment quite like Vegan Takeout-Style Fried Rice. Quick to whip up in about 30 minutes, it’s the perfect one-pan meal that soothes cravings without making a mess. With its vibrant colors and delightful textures, this dish is an ideal go-to for busy weeknights or leisurely weekends alike.

What makes this fried rice special is the fluffy rice paired with sautéed vegetables and a savory tofu “egg” that brings a satisfying heartiness to each bite. It’s great for anyone—whether you’re a lifelong vegan, just trying to incorporate more plant-based meals into your diet, or simply want to enjoy a hearty dish that feels indulgent and nourishing.

Why you’ll love vegan takeout-style fried rice

• Wholesome and delicious comfort food.
• Quick meal ready in under 30 minutes.
• Minimal cleanup with just one pan used.
• Perfect for meal prep or batch cooking.
• Versatile ingredient options allow personalization.

What ingredients do I need for vegan takeout-style fried rice?

• 1 teaspoon peanut oil*
• 7 ounces (200 g) firm tofu, pressed
• ⅛ teaspoon ground turmeric
• Optional: ½ teaspoon Kala Namak (black salt), for an eggy flavor
• 1 ½ tablespoons peanut oil*
• ½ yellow onion, diced
• 3 scallions, chopped; white and green parts divided
• 3 cloves garlic, minced
• 2 carrots, finely diced (about 1 cup/160 g)
• ⅔ cup (90 g) frozen peas
• Salt and black pepper, to taste
• 4 cups (680 g) cooked rice*
• 3-4 tablespoons low-sodium tamari or lite soy sauce
• ½ teaspoon toasted sesame oil
• Optional: toasted sesame seeds, for garnish

Ingredient notes & swaps

• Tofu: Firm or extra-firm tofu holds its shape better during cooking.
• Rice: Day-old rice works best as it’s drier and less likely to become mushy.
• Kala Namak: This gives a unique flavor reminiscent of eggs but can be skipped if not available.

How do I make vegan takeout-style fried rice step-by-step?

Start by breaking up your cold rice to ensure it’s free of clumps. Then, sauté the tofu with turmeric in peanut oil until it’s golden. Next, cook your veggies and combine everything with the rice, tamari, and toasted sesame oil for a satisfying stir-fry.

1. Use a chopstick or your hands to break up the cold rice until no large clumps remain; return to the fridge until you are ready to use it.
2. Heat 1 teaspoon of peanut oil over medium-high heat in a large skillet or wok. Crumble the tofu into the pan, add the turmeric, and stir well. Sauté for 3-5 minutes until the tofu is yellow.
3. Transfer the tofu into a small bowl and stir in black salt, if using. Set aside and clean out the pan.
4. In the same skillet, warm 1 ½ tablespoons peanut oil. Add the onion, white parts of the scallions, and garlic; sauté for 3-5 minutes until the onion is golden.
5. Add the carrots, peas, and salt and pepper to taste. Sauté for an additional 2-3 minutes, until the peas have thawed.
6. Raise the heat to high and add the cold, separated rice. Mix everything together with a spatula until evenly incorporated and cook for 5-7 minutes, stirring occasionally to create crispy bits.
7. Reduce heat to medium-high, create a well in the center of the skillet, and pour in the tamari. Stir to coat, sautéing for another 1-2 minutes until the liquid evaporates.
8. Turn off the heat, stir in the tofu “egg,” toasted sesame oil, and green parts of the scallions. Adjust seasoning as desired.
9. Let the rice sit in the skillet for a few minutes to warm the tofu, then serve on plates and garnish as desired.

Pro Tip: Breaking up the rice helps prevent it from clumping together during cooking, ensuring fluffy fried rice.

How should I serve it?

Vegan takeout-style fried rice pairs beautifully with a light salad or steamed veggies. For a fun twist, try garnishing with toasted sesame seeds or sliced avocados. A drizzle of sriracha can also elevate the flavor, adding a delightful kick to the dish.

Can I make it ahead? How do I store and reheat it?

This fried rice is perfect for meal prep! Store leftovers in an airtight container in the fridge for up to 5 days. Reheat in the microwave or on the stove, adding a splash of water or extra oil to ensure it stays moist and delicious.

How do I fix common issues?

If your fried rice turns out too dry, simply add a splash of water or more tamari during reheating. For blandness, increase the seasoning or add a dash of soy sauce. If it’s too soggy, ensure you’re using day-old rice and let it cook longer to allow the moisture to evaporate.

What variations can I try?

Feel free to mix in other veggies like bell peppers, zucchini, or broccoli for added nutrition. For a protein boost, consider adding chickpeas or tempeh. You can also sprinkle in some chopped nuts or seeds for extra crunch.

FAQs

Can I use brown rice instead of white?

Yes! Brown rice can be a heartier and more nutritious option. Just keep in mind that cooking times may vary.

Is it okay to freeze fried rice?

Absolutely! Fried rice freezes well. Just make sure it’s cooled completely before transferring it to an airtight container.

Can I make this dish gluten-free?

Definitely! Swap the tamari for a gluten-free soy sauce or coconut aminos to keep it gluten-free while still flavorful.

Enjoy crafting your delicious vegan takeout-style fried rice!

Vegan Takeout-Style Fried Rice

Quick and delicious Vegan Takeout-Style Fried Rice is a one-pan meal full of fluffy rice, sautéed vegetables, and a savory tofu ‘egg’, perfect for busy weeknights or leisurely weekends.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Asian, Vegan

Calories: 350

Ingredients Method Notes

Ingredients

  

Tofu and Seasoning

• 7 ounces Firm tofu, pressed Firm or extra-firm tofu holds its shape better during cooking.
• 1 teaspoon Peanut oil
• ⅛ teaspoon Ground turmeric
• ½ teaspoon Kala Namak (black salt) Optional: for an eggy flavor.

Vegetables

• ½ tablespoon Peanut oil
• 1 ½ Yellow onion, diced
• 3 cloves Garlic, minced
• 3 scallions Chopped; white and green parts divided
• 2 carrots Finely diced (about 1 cup/160 g)
• ⅔ cup Frozen peas
• to taste Salt
• to taste Black pepper

Rice and Sauce

• 4 cups Cooked rice Day-old rice works best as it’s drier and less likely to become mushy.
• 3-4 tablespoons Low-sodium tamari or lite soy sauce
• ½ teaspoon Toasted sesame oil
• to taste Toasted sesame seeds Optional: for garnish.

Method

 

Preparation

1. Break up your cold rice to ensure it’s free of clumps. Return to the fridge until ready to use.

Cooking

1. Heat 1 teaspoon of peanut oil over medium-high heat in a large skillet or wok. Crumble the tofu into the pan, add the turmeric, and stir well. Sauté for 3-5 minutes until the tofu is yellow.
2. Transfer the tofu to a small bowl and stir in black salt, if using. Set aside and clean out the pan.
3. In the same skillet, warm 1 ½ tablespoons peanut oil. Add the onion, white parts of the scallions, and garlic; sauté for 3-5 minutes until the onion is golden.
4. Add the carrots, peas, and salt and pepper to taste. Sauté for an additional 2-3 minutes, until the peas have thawed.
5. Raise the heat to high and add the cold, separated rice. Mix everything together with a spatula until evenly incorporated and cook for 5-7 minutes, stirring occasionally to create crispy bits.
6. Reduce heat to medium-high, create a well in the center of the skillet, and pour in the tamari. Stir to coat, sautéing for another 1-2 minutes until the liquid evaporates.
7. Turn off the heat, stir in the tofu ‘egg’, toasted sesame oil, and green parts of the scallions. Adjust seasoning as desired.
8. Let the rice sit in the skillet for a few minutes to warm the tofu, then serve on plates and garnish as desired.

Notes

This fried rice is perfect for meal prep! Store leftovers in an airtight container in the fridge for up to 5 days. Reheat in the microwave or on the stove, adding a splash of water or extra oil to ensure it stays moist.