February 5, 2022

Extra-Veggie Fried Rice

Looking for a tasty and nutritious meal? Try our recipe for extra-veggie fried rice. It’s a great way to add more vegetables to your diet.

Extra-Veggie Fried Rice

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes


For the Tofu "Eggs"

  • 1 (16-oz) block extra-firm tofu pressed and crumbled
  • 3 tbsp nutritional yeast
  • 3/4 tsp black salt
  • 1/2 tsp ground turmeric
  • 1/4 tsp garlic powder
  • 1/4 tsp smoked paprika
  • 1 tbsp coconut oil, avocado oil, or extra-virgin olive oil

For the Cauliflower Rice

  • 3 tbsp coconut oil, avocado oil, or extra-virgin olive oil
  • 5 green onions green part only chopped
  • 1 (1-inch) piece fresh ginger peeled and minced
  • 6 cups cauliflower rice
  • 1/2 cup finely chopped carrots, asparagus, or broccoli
  • 3 tbsp coconut aminos
  • 1 tsp rice vinegar
  • 1 tsp toasted sesame oil
  • 1/2 tsp garlic powder
  • 1/4 tsp crushed red pepper
  • 1 baby bok choy or 1/4 bunch kale sliced into ribbons then halved crosswise
  • 1/2 cup chopped cashews


Make the Tofu "Eggs"

  • FINELY crumble the tofu into in a medium bowl. In a small bowl, stir together the nutritional yeast, salt, turmeric, and smoked paprika. Sprinkle seasoning on the tofu and stir to combine. In a large skillet, add the seasoned tofu and cook, stirring, until the tofu is cooked, about 4 minutes. Cover to keep warm.

Make the Cauliflower Rice

  • IN an extra-large skillet, heat the oil over medium heat. Add the cauliflower, carrots, green onions, and ginger. Cook, stirring often, until the cauliflower and carrots are tender-crisp, about 4 minutes.
  • ADD the coconut aminos, vinegar, sesame oil, garlic powder, and crushed red pepper; stir to combine. Add the tofu and bok choy; stir. Cover and let stand until the bok choy is wilted and tofu is heated through, about 2 minutes. Top servings with cashews. Makes 6 cups.


Tip: To press a block of tofu, wrap the block in a dish towel and place on a rimmed plate. Place a cast-iron skillet on top or other heavy object on top; let tofu drain for 20 minutes. This can be done up to 24 hours ahead of time.
Ellie Yamanaka from ellielikescooking wearing a white top and smiling at the camera.

Ellie Yamanaka

Ellie Yamanaka is a food photographer and recipe developer who loves making simple, feel-good plant-based recipes that don't compromise on taste or nutrition. She's been making messes in the kitchen since she was 12, and after finishing university 10 years later, she decided to trade in her nutrition degree for a camera and a kitchen. Through her food blog Ellie Likes Cooking, she hopes to inspire others to eat more plants and get creative in the kitchen.