Easy Vegan Fried Rice
Sometimes you just need dinner on the table in 20 minutes, and fried rice is a go-to solution. This vegan version is quick, satisfying, and perfect for using up leftovers. With colourful veggies, tofu for protein, and savoury soy sauce tying it all together, it’s a recipe you’ll come back to again and again.
It’s a flexible dish too – you can adapt it to whatever’s in your fridge, making it a great way to reduce food waste while still enjoying something tasty.
Storage & Leftovers
- Store in the fridge for up to 3 days.
- Reheat in a wok or frying pan for best texture.
Ingredient Swaps & Variations
- Swap tofu for tempeh or edamame.
- Add pineapple for a sweet-and-savoury twist.
- Use tamari for a gluten-free option.
Serving Suggestions
- Serve as a main or a side dish.
- Add a drizzle of sriracha for heat.
Mini FAQ
Q: Do I need day-old rice?
A: Yes, it works best with cold, cooked rice for the right texture.
Q: Can I freeze fried rice?
A: Yes, portion and freeze for up to 1 month.
