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Oil-Free Vegan Fried Rice

  • Author: Chuck Underwood
  • Prep Time: 45 min
  • Cook Time: 15 min
  • Total Time: 1 hour
  • Yield: Serves 4
  • Category: Rice, Stir Fry
  • Method: Stovetop
  • Cuisine: Asian
  • Diet: Vegan


We always have leftover rice in the fridge. And what do we do with all that leftover rice? We make oil-free vegan fried rice of course!  With tofu scrambled 'eggs' and kimchi - this is better than any restaurant!


Units Scale

Tofu Scrambled Eggs

  • 14oz block tofu, organic, extra firm
  • 1/2 cup oat milk
  • 2 Tbs nutritional yeast
  • 1/2 tsp turmeric
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp kala namak (black salt)
  • salt & pepper to taste

Fried Rice

  • 2 scallions (white parts minced)
  • 3 cloves garlic
  • 4 oz shiitake mushrooms
  • 1 cup vegan kimchi (can sub some or all with savoy cabbage)
  • 12 oz bag of frozen mixed vegetables
  • 2 cups cold leftover rice


  • 2 Tbs low sodium soy sauce
  • 1 Tbs maple syrup
  • 1 Tbs mirin
  • 2 tsp Gochujang (or sriracha)



  1. Drain the tofu and crumble it into a large non-stick skillet
  2. Whisk the egg spices and oat milk together and stir into the tofu
  3. Cook until desired consistency and remove from heat
  4. Remove tofu from the pan and set aside
  5. Clean skillet
  6. Whisk sauce ingredients together and set aside
  7. Add minced garlic, scallions, and mushrooms to the pan 
  8. Increase heat to medium & add veggie broth to prevent sticking
  9. Stir in cabbage and/or kimchi next
  10. Chop frozen veggies and add to skillet and increase heat to high
  11. Stir fry until veggies are heated through
  12. Make a well and add tofu scramble, stir
  13. Add rice, breaking up any clumps, and stir
  14. Add sauce and stir
  15. Garnish with green onion tops and sesame seeds

Keywords: oil free, vegan fried rice