Vegetarian Fried Rice with Chicken and Vegetables
Transform your weeknight dinner routine with this irresistible Vegetarian Fried Rice with Chicken and Vegetables—perfect for satisfying cravings while staying meat-free! This hearty dish swaps traditional chicken for protein-rich, golden-crisp tofu, making it a nutritious yet indulgent option for vegetarians and rice lovers alike. A medley of vibrant vegetables like red bell peppers, green onions, and a classic peas-and-carrots mix adds a pop of color and crunch, while fragrant jasmine rice ties it all together. Flavored with soy sauce, sesame oil, garlic, and ginger, every bite is packed with savory umami goodness. Quick to prepare in just 40 minutes, this wholesome one-pan recipe is ideal for busy evenings. Garnish with cilantro and a squeeze of lime for a zesty finish, and watch it become a family favorite! Suitable for meal prep, this recipe is the perfect balance of comfort, flavor, and nutrition.
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Ingredients
- 14 oz firm tofu
- 3 tablespoons vegetable oil
- 3 tablespoons soy sauce
- 1 tablespoon sesame oil
- 4 cups cooked jasmine rice
- 1 cup frozen peas and carrots mix
- 3 green onions, chopped
- 3 cloves garlic, minced
- 1 teaspoon ginger, minced
- 1 red bell pepper, diced
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 cup cilantro, chopped
- 1 lime, cut into wedges
Directions
Step 1
Drain the tofu and press it under a weight for about 15 minutes to remove excess water. Then, cut it into 1/2 inch cubes.
Step 2
Heat 1 tablespoon of vegetable oil in a large nonstick skillet or wok over medium-high heat. Add the tofu cubes and cook until they are golden and crisp on all sides, about 10 minutes. Remove from the skillet and set aside.
Step 3
In the same skillet, add the remaining 2 tablespoons of vegetable oil. Once hot, add the minced garlic and ginger, and sauté for about 1 minute until fragrant.
Step 4
Add the diced red bell pepper and the frozen peas and carrots mix to the skillet. Cook for about 3-4 minutes until the vegetables begin to soften.
Step 5
Add the cooked jasmine rice to the skillet, breaking up any clumps with a spatula. Stir to combine with the vegetables.
Step 6
Pour the soy sauce and sesame oil over the rice and vegetables, stirring well to evenly distribute the sauce.
Step 7
Return the cooked tofu to the skillet, stir to combine, and heat through for another 2 minutes.
Step 8
Add the chopped green onions, salt, and black pepper. Stir well and adjust seasoning as needed.
Step 9
Remove from heat and garnish with fresh cilantro. Serve with lime wedges on the side for an extra burst of flavor.
Nutrition Facts
| Serving size | (2112.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2140.8 |
| Total Fat 76.7g | 0% |
| Saturated Fat 10.8g | 0% |
| Polyunsaturated Fat 31.1g | |
| Cholesterol 0mg | 0% |
| Sodium 3195.1mg | 0% |
| Total Carbohydrate 301.3g | 0% |
| Dietary Fiber 31.6g | 0% |
| Total Sugars 31.0g | |
| Protein 84.2g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 1056.9mg | 0% |
| Iron 17.8mg | 0% |
| Potassium 2863.9mg | 0% |
Source of Calories