Leftover brown rice becomes a healthy meal in minutes with this whole foods plant based Vegetable Fried Rice recipe featuring frozen stir-fry vegetables and riced cauliflower.
Time during a pandemic does funny things. Individual minutes and hours can seem to crawl by, but whole days, weeks, and months pass by so quickly that I often have to stop to remember what month it is. August? August. It’s really hard to believe that most of the summer is gone without my going anywhere.
And I do mean “anywhere.” Since I started having groceries delivered, I don’t have even the chore of shopping for groceries to mark the passing of days. I’ve never been a Walmart shopper, but someone at that store is now selecting most of my produce for me since I found that they do a much better job of it than the random Instacart shoppers at Kroger. What Walmart doesn’t deliver, I get from Whole Foods or even online sources, such as Vitacost. And my daughter, who is living here now and working at a veterinarian’s office, doesn’t mind dropping by the local farm stand for fresh peaches and tomatoes on her way home from work.
So this is all by way of noting that I’ve had it incredibly easy during this pandemic. None of my family members have had Covid (though E has been tested a couple of times), my husband is able to do most of his work from home, and I’ve enjoyed the convenience of grocery delivery while “working”: updating old recipes on my blog and posting daily on Facebook. (There’s one big, new blog feature I want to mention, so I’ll get to that after the recipe.)
I really appreciate those of you who have reached out to find out how I’m doing, and I feel very guilty because one of the things I haven’t been doing is posting new recipes. For a long time I told myself, “I’m really not cooking,” but then I had to admit that that isn’t true. One of us cooks every day to get dinner on the table, and it’s usually me. What I haven’t been doing is cooking anything fancy. I mostly just remake old favorites that I’ve already shared here and sometimes take new photos of them, like this pineapple cake and this Dal Bhaji .
But mostly I make simple, throw-together meals that don’t need recipes. I’ve been doing a lot of stir-fries lately since I discovered that both of the stores I use regularly have nice frozen stir-fry blends that can be combined with whatever I have in the refrigerator to make a quick meal. Also, I bought myself a fancy rice cooker, and as with any new toy, I play with it a lot–so much so that I always have rice in the refrigerator (and often the freezer.)
This ridiculously easy recipe uses those frozen vegetables and my leftover rice to make something that has become a regular meal for us, Vegetable Fried Rice.
Leftover rice is perfect for fried rice. In fact, it’s better to use cold leftover rice than freshly made because the individual grains are less likely to clump together. You can even use frozen rice, though it’s best to let it thaw on the counter for a couple of hours before cooking.
I use riced cauliflower in addition to brown rice to “stretch” the rice and add more vegetables. Between the cauliflower and the stir-fry vegetables, this is probably the most vegetable-filled fried rice recipe you will find. But feel free to use whatever vegetables you have in your fridge.
My family loves air-fried tofu, so that’s my preferred fried rice add-in; the tofu gets a nice, chewy texture and rich flavor. But you can use any meat substitute you like instead, including shelled edamame. I’ve added a couple of suggestions in the Notes section of the recipe. And don’t worry if you don’t have an air fryer: I’ve included oven instructions, too.
Finally, I should note that though this is called “fried rice,” there’s no oil or frying involved. I didn’t even include sesame oil, which I allow myself to use in minute amounts for flavor. So you can make this really low-fat if you leave out the tofu or replace it with something lower in fat. Who knows, maybe even lima beans would work!
Ridiculously Easy Vegetable Fried Rice
Ingredients
Tofu and Marinade
- 14-16 ounces firm or extra firm tofu
- 2 tablespoons soy sauce (or coconut aminos for gluten-free)
- 2 tablespoons water
- 1 teaspoon sriracha sauce
- 1/4 teaspoon garlic powder
- 1/8 teaspoon black pepper
Fried Rice
- 16-20 ounces frozen stir-fry vegetables
- 4 cloves garlic minced
- 2 teaspoons ginger root minced
- 12 ounces riced cauliflower
- 3 cups cooked brown rice
- 1 teaspoon sesame seeds optional
Instructions
Air Fried or Baked Tofu
- Drain the tofu well and cut it into small cubes. Place the cubes into a bowl or large ziplock bag. Mix the soy sauce and other marinade ingredients in a small bowl and pour over the tofu. Stir gently or seal the bag and turn it until all the tofu is covered. You can let it marinate as long as you like before proceeding to the next step.
- Preheat an air fryer or oven: Breville air fryer or oven 400F; other air fryers 370F. If cooking in an oven, line a baking sheet with parchment paper or silicone liner.
- Drain the tofu completely, reserving the marinade. Spread the tofu on the hot air fryer basket or lined baking pan, being careful that the cubes don't overlap. Cook until medium brown, about 15 minutes in the Breville but probably less time in other air fryers. Remove immediately from the basket (it sticks as it cools) onto a plate or bowl and set aside.
Fried Rice
- Heat a large, deep skillet or wok that can be covered over medium heat. Add the frozen stir-fry vegetables, spread them over the pan, and add 1/8 cup water. Cover and steam for 4-6 minutes, until hot throughout and brightly covered, adding water as needed to keep pan from drying out. (Exact time depends on your vegetable blend, with those containing large pieces of broccoli or cauliflower taking longer.)
- When the vegetables are hot, push them to one side of the pan and sprinkle the garlic and ginger onto the hot skillet. Cook for just a minute or two and then pour the cauliflower rice over the spices. Stir and cook until the cauliflower is thawed and warm throughout.
- Add the rice to the pan, and toss well with all the vegetables. Stir in the reserved marinade. Add the reserved tofu, stir, and cover. Cook, stirring every minute or two, until the rice is hot. Add additional soy sauce and sriracha to taste.
- Sprinkle with sesame seeds and serve.
Notes
- Edamame: Use 2 cups of shelled edamame (mukimame) cooked to package directions (usually boiled or steamed in the microwave.)
- Soy Curls: Place 1 1/2 cups of soy curls into a medium mixing bowl. Add 1 tablespoon of soy sauce and a squirt of sriracha, if desired. Pour bowling water over to cover the soy curls. Allow to rehydrate. Pour off water before adding to fried rice.
Nutritional info is approximate.
Blog Note:
I’ve added an exciting new feature to the blog. At the bottom right corner of every page, there’s a floating heart and a magnifying glass. Click on the heart to save the recipe as a favorite. You’ll be given the chance to log-in if you want to be able to access favorites on any device, but you don’t have to login if you just want favorites on your current device.
The magnifying glass will bring you quickly to the search page, which has new features of its own. You can search the entire site or just those recipes you have favorited. You can also check out the most popular posts and search by ingredients. It’s a lot of fun, and I hope you’ll enjoy this new way of searching. (Sometimes it can be glitchy, so I recommend refreshing the page if you have problems.)
The old recipe box is still there, so if you prefer using it, keep on. It’s not going away.
Maria Maggi
This looks so yummy and colorful!
Susan Voisin
Thanks, Maria!
Kay Bell
Love the new system and that you are posting new and/or updated recipes. I find myself doing the same—repurposing what’s in the fridge! Can’t wait to try the Vegetable Fried Rice!
Bonnie Guarino
This looks so good! I’ve been thinking about getting an air fryer. What kind do you recommend?
Susan Voisin
I recommend getting the largest one you can. I don’t think the small ones hold enough for most people. I have the Breville Smart Oven Air, which is a huge toaster oven combo, but there are less expensive, less bulky options out there.
Chris
This sounds great and so flexible. Perfect for these ‘what’s in the pantry’ days. I have the same grocery shopping experience. Instacart shoppers didn’t seem to get it right and there is such a charge. We’ve been happy with curbside pickup at Walmart (previously not a Walmart shopper) and farm stands for fresh and online for other stuff.
Janet H.
As always your recipes look great. I’m interested in the rice cooker you mention. I’m curious about the difference between a rice cooker and Instant Pot and why you prefer one over the other to cook rice. Purchasing a rice cooker really appeals to me, but I’m not sure why since I have 4 Instant Pots!
Susan Voisin
I could never get the ratio of water to rice right in my IP, so I gave up trying and just used my old cheap rice cooker for the last 10 years. The new Zojirushi is a “fuzzy logic” rice cooker. I don’t know exactly what that means except it somehow knows when the rice is perfectly done. I got this particular model because it has a setting to make GABA rice, which is rice that has been held at a warm temperature so that it begins to germinate and gamma-aminobutyric acid (GABA) increases, which is supposed to be healthy. The one downside is that it’s not as fast as a regular rice cooker or IP, though it does have a timer, so you can set it ahead of time and it will be ready when you choose.
Janet H.
Thanks Susan! Looks like I’ll be getting a rice cooker. I’ve been making Korean Ramen soups since the Covid pandemic started and prefer to eat the soup with rice rather than noodles. My favorite recipes are from A Couple Cooks: Easy Korean Ramen and Peaceful Dumpling: Korean Ramen Noodle Soup. I was inspired to try Korean cooking while watching Korean dramas on Netflix. Take care!
Carolyn Blakeney
Saving this. ‘Fried rice’ without actual frying is my preferred method for rice dishes, even though I am not oil-free. Oil is used in my cooking as a functional, not a main ingredient, so guess that makes me oil-conscious? And I love using toasted sesame oil as a finish, as the flavor is incomparable to any other whole food ingredient. Note I love plain old sesame seeds too- toasted or not!
Kay
Another bombshell! Another masterpiece! This was so great! we made it last night without the tofu (cause I’m lazy) and without the garlic (case I’m allergic), but everything else was fantastic!!!! This is getting a heart for my favorites. So now the truth. After my friend left and went home, I quickly made a second batch! It is so seriously ridiculously easy….it’s almost a crime! I love love love it! Again, thank you so much Susan! You amaze me with absolutely the most simple yet most delicious recipes. #recipegoddess I hope you are well and making it thru this “long, hot summer’. I’m in Phoenix, and it’s even hot for us this year. Cheers!
Susan Voisin
I’m so glad you liked it! Yes, this is the summer that will not quit! I can’t wait for fall.
Jill
I batch cook rice and freeze it in 2- to 3-cup portions so I can thaw enough for a few meals, and this looks great. I have a friend in Marin who is overloading me with fresh produce and herbs from their garden. Some really crazy veggies I never had before, like Alaku and Chocolate Habanero peppers, the squiggly peppers you get at the sushi restos, the name of which escapes me now, and ghost peppers (holy moly LOL); white eggplant, peacotums (peach, apricot, and plum hybrid?). Tons of tomatoes of all kinds, and every week the rosemary, thyme, basil, sage, and savory. Just really nuts what she’s doing in her yard.
We’re dealing with the fires here in CA, the Bay Area air quality is awful, but going into the Central Valley, the fires are still out of control. 🙁 Normally, the wind off the Pacific keeps the air clear here in S.F., but I haven’t been able to open my windows since the fires started last week. 😷 My SO is working a COVID ICU in L.A. right now – and he’s an orthopedic surgeon! His best friend is head of an ICU down there and he went down to help out. I don’t know when restrictions will be lifted here. Grocery stores have everything and the hoarding stopped at least.. Stay safe!
Shanna
Any thoughts on substituting millet for the rice? I’ve been wanting to try this recipe for a few days now but I haven’t been able to find frozen stir-fry veggies anywhere until finally this morning it was back in stock at Whole Foods, but still out at my local supermarket. Everyone must be making your recipe. 🙂
Susan Voisin
I think cooked millet could easily be substituted 1:1 for the rice, though you might start with 2 1/2 cups because it’s so dense.
Oh how I would love for everyone to be making this recipe (though I don’t want to cause a shortage of frozen veggies!) 🤣
Vicky
Simple and delicious. Thanks for ssharing.
Laura
(Exact time depends on you vegetable blend, I read recipes all day. I have chronic pain and send out typos. I am glad you don’t mind.
Laura
(Exact time depends on you vegetable blend,