Vegan Spicy Fried Red Rice

Elevate your weeknight meal game with this bold and flavorful Vegan Spicy Fried Red Rice! Packed with nutrient-dense red rice, vibrant stir-fried vegetables, and protein-rich crumbled tofu, this recipe delivers a harmonious balance of texture and taste with every bite. Infused with the zesty kick of sriracha and the umami richness of soy sauce (or tamari for a gluten-free option), it’s a nutritious, plant-based twist on a traditional fried rice dish. The sesame oil adds a nutty aroma, while garlic, ginger, and lime wedges bring a refreshing depth to the spicy profile. Quick to prepare in under an hour, this one-pan wonder is perfect for meal prep or a satisfying family dinner. Garnished with green onions and toasted sesame seeds, it’s as visually stunning as it is delicious. Serve with lime wedges for a tangy finishing touch!

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1.5 cups red rice
• 3 cups water
• 2 tablespoons sesame oil
• 1 medium onion, finely diced
• 3 cloves garlic, minced
• 1 tablespoon ginger, minced
• 1 medium carrot, diced
• 1 medium bell pepper, diced
• 1 cup frozen peas
• 1 block (approximately 14 ounces) firm tofu, crumbled
• 3 tablespoons soy sauce (or tamari for gluten-free)
• 2 tablespoons sriracha
• 3 stalks green onions, sliced
• 1 tablespoon toasted sesame seeds
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 1 lime, cut into wedges

Directions

Step 1

Rinse the red rice thoroughly under cold water. Combine the rice and 3 cups of water in a pot and bring to a boil. Reduce the heat to low, cover, and simmer for about 25-30 minutes until the rice is cooked and the water is absorbed. Fluff with a fork and set aside.

Step 2

Heat 2 tablespoons of sesame oil in a large skillet or wok over medium heat.

Step 3

Add the diced onion to the skillet and sauté for 2-3 minutes until translucent.

Step 4

Stir in the minced garlic and ginger and cook for 1 minute until fragrant.

Step 5

Add the diced carrot and bell pepper to the skillet and stir-fry for 5 minutes until they begin to soften.

Step 6

Stir in the frozen peas and cook for an additional 2 minutes.

Step 7

Push the veggies to one side of the skillet and add the crumbled tofu to the other side. Cook the tofu for 3-4 minutes, stirring occasionally, until lightly browned.

Step 8

Mix the tofu and vegetables together in the skillet.

Step 9

Add the cooked red rice to the skillet and stir to combine with the veggies and tofu.

Step 10

Drizzle the soy sauce and sriracha over the rice mixture. Stir well to evenly coat everything in the sauces.

Step 11

Season with salt and black pepper, tasting and adjusting if needed.

Step 12

Cook for another 2-3 minutes until everything is heated through.

Step 13

Remove from heat, garnish with sliced green onions and toasted sesame seeds, and serve with lime wedges on the side.

Nutrition Facts

Serving size	(2156.8g)

Amount per serving	% Daily Value*
Calories	2186.8

Total Fat 66.2g	0%
Saturated Fat 8.7g	0%
Polyunsaturated Fat 11.7g
Cholesterol 0mg	0%
Sodium 5143.8mg	0%
Total Carbohydrate 314.1g	0%
Dietary Fiber 40.8g	0%
Total Sugars 33.0g
Protein 99.5g	0%

Vitamin D 0IU	0%
Calcium 1112.0mg	0%
Iron 23.6mg	0%
Potassium 2524.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 26.5%

Protein: 17.7%

Carbs: 55.8%