This vegetarian fried rice is delicious and packed with protein; a nutrient that many vegetarians have trouble incorporating into their diets.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a skillet over medium-high heat. Add tofu, carrots, celery, onion, and garlic; cook and stir until vegetables are just soft; 5 to 10 minutes. Season with salt and pepper.

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  • Stir rice, egg, and spinach into the tofu mixture until egg is no longer runny, about 5 minutes. Stir in sriracha; season with salt and pepper.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

216.6 calories; 10.3 g protein; 27.8 g carbohydrates; 124 mg cholesterol; 165.8 mg sodium. Full Nutrition

Reviews (7)

Read More Reviews

Most helpful positive review

Rating: 4 stars
04/01/2016
Tasty dish... my only substitute was fresh spinach instead of frozen. I needed lots of S&P and more Sriracha for my taste. Having leftovers today for lunch. I would recommend using the entire package of tofu... wasnt very much. I cooked the tofu first separately to get some color to it and to avoid having it fall apart Read More
(3)

Most helpful critical review

Rating: 3 stars
11/29/2018
Not protein-packed if you only use 1/2 package of tofu for 6 servings! Brown the cubed tofu in sesame oil to add flavor before starting veggies. Add or substitute multi-color bell peppers for celery. Put the whole onion, diced. And please try bright fresh greens instead of frozen; a whole bunch will cook down quickly to 8 oz. Be sure to offer sriracha and soy sauce on the table for guests who can handle extra sodium. Read More
(4)
8 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 1
Rating: 4 stars
04/01/2016
Tasty dish... my only substitute was fresh spinach instead of frozen. I needed lots of S&P and more Sriracha for my taste. Having leftovers today for lunch. I would recommend using the entire package of tofu... wasnt very much. I cooked the tofu first separately to get some color to it and to avoid having it fall apart Read More
(3)
Rating: 3 stars
11/28/2018
Not protein-packed if you only use 1/2 package of tofu for 6 servings! Brown the cubed tofu in sesame oil to add flavor before starting veggies. Add or substitute multi-color bell peppers for celery. Put the whole onion, diced. And please try bright fresh greens instead of frozen; a whole bunch will cook down quickly to 8 oz. Be sure to offer sriracha and soy sauce on the table for guests who can handle extra sodium. Read More
(4)
Rating: 4 stars
04/01/2016
Tasty dish... my only substitute was fresh spinach instead of frozen. I needed lots of S&P and more Sriracha for my taste. Having leftovers today for lunch. I would recommend using the entire package of tofu... wasnt very much. I cooked the tofu first separately to get some color to it and to avoid having it fall apart Read More
(3)
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Rating: 2 stars
12/11/2016
I didn't find this to have much flavor. I had to add a lot more Sriracha. It could use a lot more spices perhaps in the curry family. Read More
Rating: 5 stars
07/14/2016
I Like Read More
Rating: 3 stars
01/06/2019
Pretty good and surprisingly hearty! A bit on the bland size be prepared to improvise with the selection of spices. Read More
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Rating: 1 stars
04/13/2017
Very bland. Read More
Rating: 5 stars
03/25/2020
I didn't have carrots. I'm also vegan so I didn't use eggs. I stir fried (in canola oil & sesame seed oil) celery, mushroom, onion, jalapeno, tofu, brown rice, cilantro, 1 cup of fresh pico de gallo with curry, ginger, & seasoned salt. I used an entire package of xtra firm tofu. Excellent. Read More