Vegan Fried Rice with Tofu

Ms. Christine H

"Basically, I used tofu instead of eggs, and the meat-eaters thought it was beef! Note that I prepare the dish with a wok. A regular frying pan might require longer cooking time. I cook until everything looks done, so I don't always pay attention to the time. Experimenting is half the fun of stir-fry!"
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3 h 25 m servings 413 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • Calories:
  • 413 kcal
  • 21%
  • Fat:
  • 10.8 g
  • 17%
  • Carbs:
  • 61.6g
  • 20%
  • Protein:
  • 18.1 g
  • 36%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 3221 mg
  • 129%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Thaw tofu until it comes to room temperature, about 2 hours. Squeeze between paper towels to drain thoroughly and transfer to a bowl. Add Worcestershire sauce, then enough soy sauce to cover. Let marinate, at least 1 hour.
  2. Drain tofu, discarding marinade.
  3. Heat a wok or large skillet over high heat until smoking, about 30 seconds. Add oil; heat until shimmering, about 20 seconds. Add green onions and garlic; cook and stir until fragrant, about 45 seconds. Add tofu; stir-fry until scrambled and heated through, 1 to 2 minutes.
  4. Cook yellow onion in the wok until softened, 2 to 3 minutes. Add frozen vegetables; saute until heated through, 2 to 3 minutes. Stir in rice, mirin, sesame oil, and enough soy sauce to cover the rice. Season with salt and pepper. Add bean sprouts; cook and stir until rice is hot, 1 to 2 minutes.


  • Cook's Notes:
  • Substitute canola or peanut oil for the vegetable oil if preferred.
  • Use leftover vegetables instead of frozen if preferred.
  • Editor's Note:
  • Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.

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I enjoyed this quite a bit and it's really very easy. Things.... I only had 1/2 cup Worchestershire sauce, so I supplemented with 1/2 cup soy sauce, which cleaned me out of that too! I marina...

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