Simple Plant-Powered Fried Rice for Weeknight Comfort
A WFPB fried rice that turns leftover veggies into a fresh, flavourful meal, using smart technique and perfect rice texture to deliver that authentic fried‑rice taste—no oil needed.
Ingredients
- 3 cups cold cooked brown rice
- 1 small brown onion diced
- 1 cup frozen peas and corn
- 3 cloves garlic minced
- 1 tbsp fresh ginger grated
- 3 tbsp low-salt soy sauce or tamari
- 1 tbsp coconut aminos
- 1-2 tbsp vegetable stock (broth) for sauting
- Scrambled Tofu optional
Instructions
- Heat a large non-stick skillet or wok over medium-high heat. Add a splash of stock. Sauté onions, garlic, and ginger for 3–5 minutes until fragrant. If they stick, add another tablespoon of stock.
- Toss in the frozen peas and corn. Sauté for 2 minutes until thawed and bright.
- The "Fry": Add the cold rice. Increase the heat slightly. Press the rice down into the pan and let it sit for a minute to get a little "crust," then stir. Repeat this for about 5 minutes.
- Stir in the scrambled tofu and tamari. Toss everything together until the rice is evenly coated and steaming hot.
Notes
TIPS
- Use cold, day-old rice. Freshly cooked rice is too moist and will turn into mush in the pan. If you're in a hurry, spread freshly cooked rice on a baking sheet and pop it in the freezer for 15 minutes to dry it out.
- If you miss the richness of oil, stir in a teaspoon of tahini or peanut butter into your tamari before pouring it over the rice. It adds those healthy, whole-food fats and a silky mouthfeel.
- For more texture, add bell peppers, edamame, or riced cauliflower to "bulk" it up with fewer calories.
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