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Smoky Vegan Fried Rice

This vegan fried rice features a deep smoky flavor achieved through high-heat stir-frying and the use of smoked tofu. The dish combines fluffy, slightly crispy rice with crispy edges and tender vegetables, culminating in a rich, savory bite with a hint of char and umami. The process emphasizes technique, patience, and simple ingredients to mimic traditional fried rice’s depth and texture.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: Asian
Calories: 350
Ingredients Equipment Method

Ingredients
  

  • 3 cups cooked jasmine rice preferably day-old and dry
  • 1 block smoked tofu diced
  • 3 green green onions thinly sliced
  • 3 cloves garlic minced
  • 1 inch ginger fresh, microplaned
  • 2 tbsp soy sauce or tamari/coconut aminos
  • 1 tsp sesame oil toasted if possible
  • 1 cup frozen peas and carrots thawed slightly if frozen
  • 2 tbsp vegetable or peanut oil high smoke-point

Equipment

  • Wok or large skillet
  • Spatula
  • Rice paddle or large spoon
  • Small Bowl

Method
 

  1. Preheat your wok or large skillet over high heat until it’s just starting to shimmer, and add a tablespoon of oil, swirling to coat the surface.
  2. Add minced garlic and microplaned ginger to the hot oil. Sauté for about 30 seconds until fragrant, with a warm, spicy aroma filling the air and the mixture bubbling gently.
  3. Gently place diced smoked tofu into the pan, spreading it out so the edges can crisp up. Let it cook undisturbed for 2-3 minutes until darkened and crispy, then flip and cook another 2 minutes.
  4. Push the tofu to one side of the pan, then add a splash more oil if needed and toss in the thawed peas and carrots. Stir-fry for about 2 minutes until vegetables are just tender and vibrant, with a gentle crackle and sweet aroma.
  5. Break up the cold rice with your hands or a fork, then add it to the pan. Spread it out evenly and press down gently to encourage contact with the hot surface, letting it sit undisturbed for 1-2 minutes to develop crispy, slightly charred edges.
  6. Stir everything together, scraping the bottom of the pan to incorporate the crispy bits. Drizzle in soy sauce and sesame oil, tossing well to coat evenly, and cook for another minute until fragrant and smoky.
  7. Taste the fried rice and adjust seasoning if needed—adding more soy sauce or a splash of mushroom broth for extra umami. Remove from heat and let sit for 1 minute to meld flavors and set crispy bits.
  8. Finish by garnishing with sliced green onions for brightness, then serve immediately while hot to enjoy the smoky, crispy, savory goodness.