Easy Vegan Fried Rice

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 120.

	this recipe	typical
fat	9%	4%
protein add	0%	30%
vegetables and beans	74%	27%
aromatics	97%	29%
egg	0%	20%

Adapts cleanly: dairy-free, egg-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

227 g	1 cup extra-firm tofu* ((8 ounces yields ~1 cup))
185 g	1 cup long- or short-grain brown rice* ((rinsed thoroughly in a fine mesh strainer))
12 g	4 cloves garlic ((minced))
160 g	1 cup chopped green onion
72 g	1/2 cup peas
64 g	1/2 cup carrots ((finely diced))
48 g	3 Tbsp tamari or soy sauce ((plus more for veggies + to taste))
16 g	1 Tbsp peanut butter
33 g	2-3 Tbsp organic brown sugar, muscovado sugar, or maple syrup
3 g	1 clove garlic ((minced))
4 g	1-2 tsp chili garlic sauce ((more or less depending on preferred spice))
4 g	1 tsp toasted sesame oil ((optional // or sub peanut or avocado oil))

Method: 10 steps, published by minimalistbaker.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“I can ALWAYS count on your Vegan recipes for a delightfully surprising and delicious meal. I followed the recipe as written and made enough for six people. My son enjoyed it so much there are barely any leftovers (and he is a wee bit picky about his food). ” — a cook, 5.0★

“I have not been even finished eating this fried rice, but I need to tell you NOW that this is DELICIOUS! I made it as written and it is crazy good. I was unsure about the addition of peanut butter, but I needn’t have been. Thank you for an amazing recipe!” — a cook, 5.0★