This vegan fried rice is one of my own favorite go-to side dishes—quick, colorful, and packed with flavor! Made with day-old rice, tofu, edamame, and green beans, it’s a plant-based fried rice that gets perfectly crisp in the pan and soaks up a savory blend of soy sauce and teriyaki. If you’re looking for a healthy vegan side dish or a fun twist on vegetable fried rice, this recipe is all mine—and it never disappoints!
Tofu & Edamame Fried Rice with Green Beans
Serves 4–6 as a side
A savory stir-fried rice dish made with crisped day-old rice, golden tofu, edamame, carrots, and green beans—tossed in a rich blend of soy, teriyaki, and Worcestershire sauce.
Ingredients:
- 2 cups day-old cooked rice, fluffed
- 1.5 tablespoons sesame oil, divided
- 1/3 cup white onion, finely diced
- 1/2 cup shredded carrots
- 1/2 cup edamame beans, shelled and cooked
- 1/2 cup green beans, trimmed and finely chopped
- 1/2 block (about 150g) firm tofu, cubed
- 1.5 tablespoons soy sauce
- 2 teaspoons Lea & Perrins Worcestershire sauce
- 1 tablespoon teriyaki sauce
- Salt and pepper, to taste
- Optional garnish: toasted sesame seeds or chili flakes
Instructions:
- Toast the Rice:
Heat 1 tablespoon sesame oil in a large nonstick skillet or wok over medium-high heat.
Add the day-old rice, breaking up clumps and letting it fry undisturbed for 1–2 minutes at a time, stirring occasionally to build golden, crispy edges. Set aside when done. - Cook the Tofu:
Add a small splash of sesame oil. Fry tofu cubes until golden and lightly crisped. Remove and set aside. - Sauté the Vegetables:
In the same pan, sauté white onion for 1–2 minutes until softened.
Add carrots, green beans, and edamame; cook for 3–4 minutes until the vegetables are bright and just tender. - Combine and Season:
Return the rice and tofu to the pan.
Drizzle in the soy sauce, Worcestershire sauce, and teriyaki sauce.
Toss everything together and stir-fry for 1–2 more minutes until evenly coated and heated through. - Finish & Serve:
Taste and adjust with salt and pepper if needed.
Optional: garnish with toasted sesame seeds or chili flakes.
Optional Add-Ins:
- A splash of rice vinegar or lime juice for brightness
- A spoonful of chili garlic sauce for heat
This vegan fried rice is a simple yet satisfying dish that’s perfect as a healthy vegan side or a light main. Made with day-old rice, which fries up beautifully for the perfect texture, this recipe combines crisp tofu, tender edamame, shredded carrots, and bright green beans for a colorful, protein-packed meal. The flavors come alive with a savory mix of soy sauce, teriyaki sauce, and a splash of Worcestershire (yes—it’s vegan-friendly if you choose the right brand!). Whether you’re new to plant-based fried rice or looking for a twist on the classic, this one’s quick, customizable, and full of flavor.
Pro tip: Use cold, day-old rice for best results—it keeps the grains from clumping and helps develop that signature wok-fried texture. For extra crispy tofu, pat it dry before frying, and don’t stir too often. This stir-fried rice with tofu and vegetables also pairs well with a drizzle of chili garlic sauce or a handful of chopped herbs like cilantro. Whether you’re serving this as a meatless rice dish or part of a bigger spread, it’s a fun, feel-good meal you can make again and again.
So there you have it—my go-to vegan fried rice recipe that’s as colorful as it is crave-worthy! Whether you’re tossing it together as a quick weeknight meatless rice dish or adding it to your weekend spread, this tofu and edamame ricedelivers big flavor with minimal fuss. I love how the crispy day-old rice, savory sauces, and crunchy green beans come together in every bite. It’s proof that a great plant-based fried rice doesn’t need eggs or meat to shine. If you try this vegetable fried rice at home, let me know how it turns out—I’d love to hear your twist! Don’t forget to sprinkle on some toasted sesame seeds or add a hit of spice if you’re feeling bold.