Quick Vegetable Fried Rice

Homemade Fried Rice

Vegetable fried rice is a great go to dish when you don’t have a lot of time to prepare. It can be made in less than 15mn! If you ever have some leftover one day old rice and a few vegetables in the fridge, you have all you need for a delicious all-in-one vegetable fried rice.  A great Chinese classic that was probably created to make sure that nothing in the kitchen was wasted. Folks in the South of China turned their leftovers into fried rice while folks in the North, used noodles and the famous fried noodles were born! This has to be one of the most flexible, forgiving and cheap dish I know. As a result, it is never the same depending on what is on hand, so it is always a big hit in our house. It is great to pack for lunch and keeps well refrigerated.

Ingredients for 3 people:
1 cake of extra firm organic tofu diced
3 cups of cooked rice
1/2 cup of green onions chopped
1-2 cloved of garlic minced
1 onion diced
1 cup of corn (fresh or canned)
1 large carrot thinly diced
1 cup of frozen peas
1 cup diced mushrooms (optional)
3 Tbl vegetable oil
1 tsp sesame (or peanut) oil 
Black pepper
Chili paste (optional)


  1. Pan fry the cubes of tofu in a little oil until golden.
  2. Sprinkle with a dash of sea salt. Set aside covered to keep warm.
  3. Pan fry the onions in a little water until translucent.
  4. Add the carrots, add a dash of sea salt and cook for a few minutes.
  5. Add the corn and frozen peas and cook a few more minute mixing all the vegetables with the rice over medium heat.
  6. Sprinkle with some soy sauce, a little sesame oil and black pepper.
  7. You can mix the cubed tofu with the rice or serve it on top as in the picture.

Note: You can also add a handful of peanuts, or water chesnut (usually canned) if you want some extra crunch. I love to sprinkle some cilantro and some chili paste but that’s only if you like it spicy.



As a vegan chef, cooking instructor and food consultant, I am blessed to share my passion for international flavors, a compassionate world, optimal health and healing. You can't have one without the others because they are all interconnected. My culinary journey started in the South of France where I was born, then took me through Europe, onto America, then Asia and South America. I grew up eating delicious rich food my grandmother made (think creamy white and wine sauces) and fresh Mediterranean dishes my mother prepared. My family was by no mean vegetarian or vegan but we weren’t big meat eaters either. This being said, I must confess that I have had my fair share of strange things being served as food as I grew up! But I soon came to realize that it was the sauces, the marinade that tasted so good and that they could have just as well been poured over bread or tofu and it would have been just as good. You know how certain songs bring back a memory of where you were and who you were with when you heard them? Well, I seem to have a memory of food attached to pretty much every place and profound moment I have experienced in my life. It was the way love was shared and cherished all through my life so I am continuing the tradition! But the love is even more healing when there is no pain and sufferings attached to it. Be vegan, it is good for your health and the only sustainable diet for the planet.
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