Tofu & Edamame Fried Rice with Green Beans
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!
Short Description of the Recipe
This Tofu & Edamame Fried Rice with Green Beans is a flavor-packed, protein-rich vegetarian fried rice made with crispy day-old rice, golden pan-seared tofu, tender edamame, and fresh vegetables. Tossed in a savory soy, teriyaki, and Worcestershire sauce blend, this easy stir-fry delivers restaurant-quality flavor in a quick, healthy, and satisfying dish.
Why It’s Good
- High-protein vegetarian meal with tofu and edamame
- Quick and easy weeknight dinner ready in under 30 minutes
- Healthy fried rice loaded with fresh vegetables and plant-based protein
- Perfect use for leftover rice to reduce food waste
- Customizable recipe — easily add your favorite vegetables or spice level
- Better-than-takeout flavor with simple pantry ingredients
When to Serve It
- Easy weeknight dinner when you need something fast and healthy
- Meal prep lunches for the week — reheats beautifully
- Vegetarian side dish for Asian-inspired meals
- Meatless Monday recipe for plant-based eating
- Family-friendly dinner that’s both nutritious and satisfying
- Potluck or casual gatherings as a crowd-pleasing side dish
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.
Tips and Tricks
- Use day-old rice for best texture — cold, dry rice creates perfect crispy fried rice without becoming mushy
- Cook tofu until golden and crisp for better texture and rich flavor
- Use high heat when stir-frying to achieve restaurant-style fried rice
- Prep all ingredients before cooking — fried rice cooks quickly and evenly this way
- Avoid overcrowding the pan to help vegetables stay crisp and vibrant
- Add sauces gradually to prevent soggy rice and maintain bold, balanced flavor
Ingredient Notes
- Day-old rice — essential for crispy fried rice texture; jasmine or long-grain rice works best
- Firm tofu — holds its shape and creates golden, crispy cubes
- Edamame — adds plant-based protein, texture, and nutrition
- Green beans — provide fresh crunch and bright color
- Sesame oil — delivers authentic Asian-inspired flavor
- Soy sauce — adds savory umami depth
- Teriyaki sauce — provides slightly sweet, balanced flavor
- Worcestershire sauce — enhances rich, bold savory taste
Variations
- Spicy version — add chili flakes, sriracha, or chili garlic sauce
- Extra vegetable fried rice — add bell peppers, mushrooms, peas, or corn
- Garlic lovers version — add fresh minced garlic for bold flavor
- Ginger boost — add fresh grated ginger for a fragrant twist
- Low-sodium option — use low-sodium soy sauce
- Gluten-free option — use tamari or gluten-free soy sauce
- Add crunch — top with toasted sesame seeds or chopped green onions
Storage Tips
- Refrigerate leftovers in an airtight container for up to 3–4 days
- Reheat in a skillet for best texture and crispy fried rice results
- Microwave reheating tip — add a small splash of water before reheating to prevent drying
- Freezing option — freeze for up to 2 months in freezer-safe containers
- Thaw overnight in the fridge and reheat in a pan for best flavor and texture
FAQ – Tofu & Edamame Fried Rice with Green Beans
1. Can I use fresh rice instead of day-old rice for fried rice?
Yes, but day-old rice works best for fried rice because it is drier and creates crispy, restaurant-style texture. If using fresh rice, spread it on a baking sheet and chill for 30–60 minutes to prevent mushy fried rice.
2. Is tofu fried rice healthy?
Yes! This Tofu & Edamame Fried Rice is a healthy vegetarian fried rice recipe packed with plant-based protein, fiber, and fresh vegetables. It’s a nutritious, balanced meal that’s lower in fat than traditional takeout fried rice.
3. What type of tofu is best for fried rice?
Firm or extra-firm tofu works best because it holds its shape and becomes crispy and golden when pan-fried, adding texture and protein to the fried rice.
4. Can I add more vegetables to this fried rice?
Absolutely! This vegetable fried rice recipe is very versatile. Try adding bell peppers, peas, mushrooms, corn, broccoli, or spinach for extra nutrition and flavor.
5. How do I make this fried rice spicy?
To make spicy tofu fried rice, add chili flakes, sriracha, chili garlic sauce, or hot sauce during cooking for extra heat and bold flavor.
6. Can I make this fried rice gluten-free?
Yes! Simply substitute gluten-free soy sauce or tamari and ensure your teriyaki and Worcestershire sauce are gluten-free for a gluten-free vegetarian fried rice.
7. How long does tofu fried rice last in the fridge?
Store leftover tofu fried rice in an airtight container in the refrigerator for 3–4 days. Reheat in a skillet for the best crispy fried rice texture.
8. Can I freeze tofu fried rice?
Yes, this vegetarian fried rice freezes well. Store in freezer-safe containers for up to 2 months. Thaw overnight and reheat in a pan for best results.
9. What rice is best for fried rice?
Jasmine rice or long-grain rice works best for fried rice recipes because the grains stay separate and create perfect texture.
10. Is this recipe good for meal prep?
Yes! This easy meal prep fried rice reheats well and makes quick lunches or dinners throughout the week. It’s perfect for healthy meal planning.
Why You’ll Love This Recipe ❤️
- Quick and easy vegetarian dinner ready in under 30 minutes
- High-protein plant-based meal with tofu and edamame
- Better-than-takeout fried rice made at home
- Loaded with fresh vegetables and bold flavor
- Perfect for meal prep and leftovers
- Family-friendly and customizable recipe
What Makes This Recipe Special ⭐
This Tofu & Edamame Fried Rice with Green Beans stands out for its perfect balance of flavor, texture, and nutrition. The crispy rice, golden tofu, and vibrant vegetables combine with savory soy, teriyaki, and Worcestershire sauce to create a restaurant-quality vegetarian fried rice that’s both healthy and satisfying.
Best Rice for Fried Rice 🍚
For the best fried rice texture, use:
- Day-old jasmine rice (best choice)
- Long-grain white rice
- Brown rice for a healthier option
- Cold leftover rice for crispy results
Avoid freshly cooked rice, as it can make your fried rice mushy instead of crispy.
Protein Benefits 🥢
This recipe is packed with plant-based protein, making it:
- A healthy vegetarian dinner
- A meatless Monday option
- A filling meal prep recipe
- A balanced plant-based meal
Tofu + Edamame = Complete protein powerhouse
Serving Suggestions 🍽️
Serve this Tofu & Edamame Fried Rice with:
- Asian cucumber salad
- Spring rolls
- Stir-fried vegetables
- Sweet chili sauce
- Soy sauce or chili oil
Pro Tips for Best Results 👩🍳
- Use high heat for authentic fried rice flavor
- Cook tofu until golden and crispy
- Use sesame oil for authentic flavor
- Add sauces at the end to prevent soggy rice
- Stir fry quickly for restaurant-style texture
Tofu & Edamame Fried Rice with Green Beans
Equipment
- Large nonstick skillet or wok
- Spatula or wooden spoon
- Cutting board
- Sharp knife
- Measuring cups
- Measuring spoons
- Mixing bowl (optional, for prepped ingredients)
Ingredients
- 2 cups rice day-old cooked rice fluffed
- 1.5 tbsp sesame oil divided
- 1/3 cup white onion finely diced
- 1/2 cup carrots shredded
- 1/2 cup edamame beans shelled and cooked
- 1/2 cup green beans trimmed and finely chopped
- 1/2 150 grams tofu firm tofu, cubed
- 1.5 tbsp soy sauce
- 2 tsp Worcestershire sauce Lea & Perrins
- 1 tbsp 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 brightnessA spoonful of chili garlic sauce for heat
Notes
Nutrition
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.