Friends, can you believe how long it’s been since I last enjoyed a delicious bowl of fried rice? It’s far too long!
This recipe is the perfect solution to that craving, and trust me, you’ll want to jump on this because it’s quick, easy, and absolutely delicious.
The origins of fried rice are a bit of a mystery, but it is thought to date back to a cooking book during the Sui Dynasty (569-618). Legend has it that Emperor Yang Guang tasted this dish in Yangzhou and loved it so much that it became a royal favorite.
Traditional Yangzhou fried rice is typically made with rice, eggs, meat, fish, mushrooms, bamboo shoots, and peas. You can check out a classic (non-vegan) recipe elsewhere.
Our plant-based interpretation may differ in ingredients, but it matches the colorful appeal of the original and employs a double cooking method to give that perfect “fried” texture.
This vibrant fried rice only needs 10 straightforward ingredients and features simple, fool-proof techniques.
From cooking the rice to serving up the finished product, this dish can be ready in just over an hour and generously feeds two as an entrée while packing a powerful punch with 27 grams of protein!
Let’s get cooking…
This delightful meal starts with my go-to crispy baked tofu, which is marinated in a simple five-ingredient sauce and sautéed to golden, crispy perfection.
Next, we add a generous portion of veggies tossed in the remaining sauce, all combined with perfectly tender brown rice.
The outcome? A fried rice masterpiece that is:
Hearty, flavorful, satisfying, and loaded with vibrant vegetables, all crowned with crispy tofu!
It’s subtly spiced and bursting with flavor.
