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Smoky Vegan Fried Rice

This vegan fried rice is cooked in a hot cast-iron skillet to develop a deep, smoky char without any traditional meat-based umami ingredients. Main components include day-old rice, crispy tofu, garlic, ginger, and peas, all stir-fried until crispy and fragrant. The final dish has a crispy, slightly charred texture with vibrant flavors and a rich smoky aroma.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: Asian
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup firm tofu pressed to remove excess water
  • 3 cups cooked rice preferably a day old
  • ½ cup frozen peas thawed before cooking
  • 2 cloves garlic minced
  • 1 inch ginger minced
  • 1 tsp smoked paprika
  • 2 tbsp soy sauce or tamari
  • 1 tsp sesame oil for finishing
  • 1 tbsp vegetable or peanut oil high smoke point

Equipment

  • Large cast-iron skillet or wok
  • Spatula
  • Rice paddle
  • Small bowl

Method
 

  1. Gather your cast-iron skillet or wok and set it over high heat until it begins to shimmer, indicating it's very hot.
  2. Add a tablespoon of oil to the pan, swirling it around to coat the surface. Hear the sizzle as the oil heats up.
  3. Carefully add the diced tofu, spreading it out in an even layer. Let it fry undisturbed for about 5-7 minutes, stirring occasionally until it turns golden and crispy on all sides.
  4. Push the tofu to one side of the pan and add minced garlic and ginger to the empty space. Sauté for about 30 seconds until fragrant, with puffs of aroma filling the air and edges turning a light golden.
  5. Add the cooked rice to the pan, breaking up any clumps with your spatula. Spread it out evenly and let it sit undisturbed for 1-2 minutes, allowing the rice to develop a slight char and crackle at the edges.
  6. Mix the rice with the tofu, garlic, and ginger, then add the thawed peas, stirring to combine. Cook for another 2 minutes until peas are tender and bright green.
  7. Pour in soy sauce or tamari, sprinkle smoked paprika over the mixture, and drizzle with sesame oil. Stir everything thoroughly so the flavors are evenly distributed, and the rice begins to take on a smoky aroma.
  8. Continue stir-frying for another 2-3 minutes, allowing the rice to crisp further and the flavors to meld. You should smell a rich, smoky aroma and see slight darkening at the edges.
  9. Remove the skillet from heat and drizzle a teaspoon of sesame oil over the fried rice for added aroma. Give it a final stir to incorporate.
  10. Scoop the smoky vegan fried rice onto plates. Garnish with sliced scallions or sesame seeds if desired, then serve immediately while hot and crispy.

Notes

For extra smokiness, add a few drops of liquid smoke or increase smoked paprika. Use a very hot pan for the best char, and avoid overcrowding to keep the rice crispy. Leftovers can be reheated in a hot skillet for a quick, flavorful meal.