Easy Vegetable Fried Brown Rice

This easy vegetable brown fried rice is simplicity at its best! It’s sooooo easy, and delicious to boot! Made with cooked brown rice, crumbled tofu, peas, and carrots, this fried brown rice goes together in a flash with pantry staples and no eggs. It’s one of my favorite brown rice recipes, right alongside my creamy brown rice risotto.

There’s something about this vegan fried rice recipe that makes it such a comforting meal! After coming home from a long day of work, who wants to prepare anything too elaborate?

Cooking vegetable fried brown rice takes no more than forty minutes (and much less if you cooked some rice for the week on Sunday!). 

Serve it up with some vegan hot and sour soup, tofu spring rolls, or crispy fried tofu wontons for a full meal.

What do you think? Will you try this fried rice with brown rice recipe? It’s savory and delicious! Go for it!

Why You’ll Love This Fried Brown Rice Recipe

• Use all your veggie leftovers. You know, those sad-looking carrots inside your fridge or that wrinkly red pepper you thought about discarding or the wilting spinach you forgot to use. All of those find their use in this fried brown rice recipe! 
• Perfect for weeknights. This quick and easy dinner is ready in about twenty minutes if you already have cooked brown rice on hand.
• Brown fried rice is healthy! Brown rice is a whole grain, so it keeps more of its fiber than white rice and makes this a hearty, satisfying meal.
• No eggs needed. Crumbled tofu adds plenty of plant protein, so this fried rice without egg is still a filling meal.

What Goes Into This Vegan Brown Fried Rice

All you need to make for this fried rice with brown rice are some fresh veggies and cooked brown rice. Here’s all that you need:

• Sesame oil: It adds a nice nutty, smoky flavor to the brown fried rice but you can use olive oil or any other oil you have on hand. To get a similar flavor when using another oil, sprinkle some sesame seeds over the top.
• Aromatics: The recipe starts with red onion and garlic. 
• Veggies: We will be using frozen peas and diced fresh carrots. You can also use a frozen pea and carrot blend instead and skip dicing the carrots. 
• Extra firm tofu: The tofu turns out crispy and toasty thanks to the sesame oil. Yum! Although brown rice has good plant protein, tofu is packed with it and turns this into the perfect meal after a good afternoon workout. Here’s a guide to all things tofu if you want to know more.
• Brown rice: This recipe uses cooked rice. I highly recommend making it in advance and allowing it to cool completely. Cold rice is always best when making fried rice. If possible, use a long grain brown rice such as brown jasmine or brown basmati for the fluffiest texture, and skip short grain brown rice, which turns mushy.
• Soy sauce: Adds savory, salty flavor. You can swap with coconut aminos or tamari for a gluten-free option.

Variations

When making fried rice with brown rice, there’s lots of flexibility in this recipe! It’s great for cleaning out the produce drawer in the fridge.

• Add more veggies. The sky is the limit here so feel free to use whatever you want. Broccoli, cauliflower, cabbage, bean sprouts, green onions, greens, eggplant, mushrooms, bell peppers, or bok choy. For a version loaded with lentils and even more veggies, try my veggie-packed vegan fried rice.
• Add some ginger. Grate or chop up fresh ginger (no need to peel it) and cook it with the onion and garlic.
• Add some pineapple. The sweet and savory flavors really work!
• Make it spicy. Add red pepper flakes, cayenne pepper, a dash of sriracha, a drizzle of hot chili oil, or diced fresh chilies to give it a bit of heat.
• No tofu? Swap the tofu with crumbled tempeh or edamame.
• Craving noodles? Swap the brown rice with whole-grain soba noodles or another noodle you enjoy.

Can You Make Fried Rice With Brown Rice?

Yes! Brown rice makes a wonderful fried rice. The grains are a little firmer and chewier than white rice, so they hold their shape in a hot pan. The secret is starting with cold, cooked rice. I make a big batch of brown rice nearly every week, and by the third or fourth day, when the rice is getting a little firm, it’s perfect for this fried brown rice.

If you need to cook a fresh batch, follow the package directions, then let the rice cool completely and chill it before frying. I like my fried rice nice and crispy, so I let the rice sit in the pan for a couple of minutes at a time, then flip it over with a spatula.

How to Make Fried Rice With Brown Rice

• 1) Cook the brown rice following the package directions.
• 2) In a large skillet or wok over medium-high heat, sauté the onions, garlic, peas, carrots, and crumbled tofu in sesame oil until the onions become tender and translucent. 

• 3) Add the cooked brown rice and soy sauce. Cook for 5-8 minutes, stirring frequently. 

How To Store

Leftovers: Store in the fridge for up to five days or in the freezer for up to one month in an airtight container. Freezing the rice will change the texture of the tofu making it a bit firmer but it’s still tasty.

Reheat: Heat a bit of oil in a skillet or wok. When hot, add the leftover rice and cook stirring frequently until completely heated.

Expert Tips and FAQs

• Make the brown rice ahead of time. Fried brown rice tastes better when made with cold rice and it will also save you some time to prepare the dish!
• When adding extra veggies to your brown rice stir fry, dice them small! This tip is the key to quick cooking.
• Use a wok for best results. It works the best for stir frying vegetables to keep them from overcooking. If you don’t have one, use a large skillet.
• Heat the pan before cooking. The ingredients should sizzle when added to the pan.