Mixed Vegetable and Tofu Fried Rice

Name: Mixed Vegetable and Tofu Fried Rice
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 3 cups (600 g) long-grain white rice, cooked and chilled, refrigerated at least 4 hours or overnight, grains separated with your fingers; 12 oz (340 g) firm tofu, pressed, cut into ½-inch cubes; 3 tbsp (45 ml) vegetable oil, divided; 4 cloves (20 g) garlic cloves, minced, finely minced; 1 tbsp (10 g) fresh ginger, minced, finely minced; 1½ cups (180 g) carrots, finely diced (about ¼-inch pieces); 1 cup (130 g) frozen peas, thawed; 1 large (200 g) red bell pepper, finely diced (about ¼-inch pieces); 4 stalks (60 g) scallions, cut into thin rings, white and light green parts separated from dark green tops; 3 tbsp (45 ml) soy sauce; 1 tbsp (15 ml) sesame oil; 1 tbsp (15 ml) rice vinegar; ¼ tsp (½ g) white pepper, ground

From the MyKitchenBank Kitchen

A vibrant vegetarian fried rice loaded with crispy tofu, fresh vegetables, and fluffy day-old rice tossed in a savory soy-based sauce. The key to great fried rice is using cold, cooked rice and high heat to achieve light, separated grains with slight char. Quick to prepare once your ingredients are ready.

Prep: 20 min
Cook: 12 min
Total: 32 min
Makes: 4 servings (about 5 cups)

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Ingredients

4 servings

3 cups (600 g) long-grain white rice, cooked and chilled, refrigerated at least 4 hours or overnight, grains separated with your fingers
12 oz (340 g) firm tofu, pressed, cut into ½-inch cubes
3 tbsp (45 ml) vegetable oil, divided
4 cloves (20 g) garlic cloves, minced, finely minced
1 tbsp (10 g) fresh ginger, minced, finely minced
1½ cups (180 g) carrots, finely diced (about ¼-inch pieces)
1 cup (130 g) frozen peas, thawed
1 large (200 g) red bell pepper, finely diced (about ¼-inch pieces)
4 stalks (60 g) scallions, cut into thin rings, white and light green parts separated from dark green tops
3 tbsp (45 ml) soy sauce
1 tbsp (15 ml) sesame oil
1 tbsp (15 ml) rice vinegar
¼ tsp (0.5 g) white pepper, ground

Equipment (6)

Wok or large skillet (14-inch diameter recommended)
Cutting board
Sharp knife
Paper towels
Small bowl
Measuring spoons and cups

Steps

Before you start

Cook and chill rice at least 4 hours ahead, or use leftover rice from the fridge or freezer
Press tofu between paper towels for 15 minutes to remove excess moisture
Prepare all vegetables and measure sauce ingredients before you start cooking
Have a wok or large skillet ready—fried rice comes together fast once the heat is on

1
Crisp the tofu
- Heat 1½ tablespoons (22 ml) vegetable oil in a large wok or 14-inch skillet over medium-high heat.
- Once shimmering, add the pressed tofu cubes in a single layer.
- Let them sit undisturbed for 2–3 minutes until golden on one side, then stir gently and cook another 2 minutes until several sides are lightly browned and crispy.
- Transfer to a plate; the tofu will continue to firm up as it cools.
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Ready when: Tofu cubes are golden-brown on multiple sides and slightly crispy
Tip: Do not stir the tofu constantly—let it sit to develop a crust. Use firm or extra-firm tofu; soft tofu will break apart.
2
Cook aromatics and carrots
- Add the remaining 1½ tablespoons (22 ml) vegetable oil to the same wok, still over medium-high heat.
- Once hot, add the minced garlic and ginger, stirring constantly for about 30 seconds until fragrant.
- Add the diced carrots and cook, stirring frequently, for 2–3 minutes until the carrots are beginning to soften at the edges but still have a slight crunch.
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Ready when: Garlic and ginger are fragrant and aromatic; carrots are softening but still have bite
Tip: Mince garlic and ginger finely so they cook evenly and don't become bitter. Don't let them brown.
3
Add remaining vegetables
- Add the thawed peas, diced bell pepper, and white and light green parts of the scallions to the wok.
- Stir well and cook for 1–2 minutes until the bell pepper is slightly softened and all vegetables are heated through.
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Ready when: All vegetables are hot and the pepper is slightly softened but still has color and texture
Tip: Keep the heat high and stir constantly so vegetables cook quickly and stay crisp-tender, not mushy.
4
Stir in the rice
- Add the chilled cooked rice, breaking up any clumps as you go with the back of a wooden spoon or spatula.
- Stir constantly for 2–3 minutes, spreading the rice out to evenly coat with oil and mix with the vegetables.
- The rice should begin to heat through and some grains may start to separate visibly.
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Ready when: Rice is heated through, grains are separate, and the mixture is evenly distributed
Tip: Use cold day-old rice or chilled freshly cooked rice; warm or room-temperature rice will clump and become mushy.
5
Return tofu and season
- Add the crispy tofu back to the wok.
- In a small bowl, whisk together the soy sauce, sesame oil, rice vinegar, and white pepper.
- Pour this mixture over the rice and tofu, stirring constantly for 1–2 minutes until the sauce is evenly distributed and the mixture is well combined.
- The rice should glisten lightly but not be wet.
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Ready when: Sauce is fully incorporated, rice glistens evenly, no wet puddles at the bottom of the wok
Tip: Stir constantly so the sauce coats everything evenly. If it looks wet, cook 30 seconds longer to evaporate excess liquid.
6
Finish with scallion greens
- Remove from heat and stir in the reserved dark green scallion tops.
- Taste and adjust seasoning with a pinch more white pepper or soy sauce if desired.
- Serve immediately.
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Ready when: Scallion greens are mixed in and add color and fresh onion flavor
Tip: Add the tender scallion tops at the end to preserve their fresh color and mild flavor; cooking them too long makes them dark and limp.

Good to know

Tips

Use only cold or chilled cooked rice—hot rice will steam and become sticky rather than frying into fluffy, separated grains.
Prep all vegetables and ingredients before you start cooking; fried rice is quick once the heat is on, and there's no time to chop mid-stir-fry.
A wok's sloped sides and concentrated heat are ideal for fried rice, but a large skillet works too. The key is a high heat source and enough room to stir vigorously.
Taste and season as you go. Different brands of soy sauce vary in saltiness, so you may want to add more or less than called for.

Make ahead

You can prepare all ingredients (chopped vegetables, pressed tofu, sauce mixed) up to 8 hours ahead and refrigerate in separate containers. Cook the fried rice fresh just before serving.

Storage & reheating

Store leftover fried rice in an airtight container in the refrigerator for up to 3 days. Reheat in a wok or skillet over medium-high heat, stirring occasionally, for 3–5 minutes until heated through. Add a splash of soy sauce or water if it seems dry. Do not microwave, which makes the rice soggy and unevenly heated.

Substitutions

firm tofu → ¾ cup (120 g) raw cashews or peanuts, or 2 large eggs, lightly beaten and scrambled. For a non-tofu version, cashews add crunch and richness; eggs create a custard-like texture. Skip the initial tofu-crisping step and scramble eggs just before adding rice, or stir cashews in raw with the sauce.
long-grain white rice, cooked and chilled → Cooked jasmine rice or brown rice. Jasmine rice has a delicate flavor that works beautifully; brown rice gives a nuttier taste and slightly firmer texture. Use the same weight or volume.
vegetable oil → Peanut oil, canola oil, or sunflower oil. Any neutral oil with a high smoke point works. Avoid olive oil, which has a low smoke point and an overpowering flavor for this dish.
sesame oil → Chili oil, or omit entirely and add an extra ½ teaspoon (2 ml) soy sauce. Sesame oil adds nutty depth; chili oil adds heat and richness. The dish is delicious without it if you prefer.