This easy vegetable brown fried rice is simplicity at its best! It's sooooo easy, and delicious to boot! Made with easy pantry staples for a dish that goes together in a flash! Who doesn't love a good plant-based fried rice recipe?
Cook brown rice according to package instructions.
In a large pan and over medium-high heat, sauté onions, garlic, peas, carrots, and crumbled tofu in sesame oil until onions become tender and translucent.
Add the cooked brown rice and soy sauce. Cook for 5-8 minutes, stirring frequently.
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Notes
Tips
Make the brown rice ahead of time. Fried rice tastes better when made with cold rice and it will also save you some time to prepare the dish!
When adding extra veggies, 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.
Store leftovers 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.
To reheat, heat a bit of oil in a skillet or wok. When hot, add the leftover rice and cook stirring frequently until completely heated.