Go Back
–+ servings
Silken Tofu Breakfast Scrambled used in PF CHang's Fried Rice.

PF Chang's 100% Plant-Based Fried Rice Recipe

Sarah Harper MS, RD, LDN
This Vegan Fred Rice is nutritious, delicious, customizable, and ready in just about 1 hour!
Print Recipe Pin Recipe
Prep Time 35 minutes
Cook Time 25 minutes
Total Time 1 hour
Course dinner, lunch, Main Course
Cuisine American, Chinese
Servings 5 servings
Calories 616 kcal

Equipment

  • 1 large skillet
  • 1 wooden spoon
  • 1 Mason Jar with lid or a bowl for mixing sauce
  • 1 Medium-sized mixing bowl
  • 1 Set measuing spoons
  • 1 Small bowl

Ingredients
  

Fried Rice

  • 3 cup jasmine rice IMPORTANT - this must be at least a day old.
  • 1½ cups carrots, diced
  • 1 cup onion, diced or 1/2 onion
  • 1½ cups kale, chopped or julliened
  • 1 cup frozen peas
  • 1½ cup frozen riced cauliflower
  • 2 tbsp avocado oil 1 to 2 tbsp avocado oil

Tofu scramble

  • 14 oz extra firm tofu
  • 1 tsp ground turmeric
  • 1 tsp soy sauce
  • 1 tbsp nutritional yeast
  • 2 tsp ground ginger

Fried Rice Sauce

  • 3 tbsp soy sauce
  • 2 tbsp water
  • 1 tbsp toasted sesame oil
  • 2 tsp ground Ginger
  • 2 cloves minced garlic
  • 1 tbsp chili Crisp

Garnish

  • ¼ cup green onion, diced

Instructions
 

Prepare the Rice:

  • If you don't have day-old jasmine rice, cook the rice and let it cool completely before using.

Prepare the Tofu Scramble:

  • Place the tofu in a small bowl.
  • Using your hands, break the tofu into smaller pieces.
  • Add the nutritional yeast, turmeric, soy sauce, and ginger to the tofu. Mix until combined.

Stir-Fry the Vegetables and Rice:

  • Add the riced cauliflower, carrots, kale, and peas, to the skillet. Stir-fry for 5 to 7 minutes.
  • Add the tofu scramble and cooked rice to the skillet, breaking up any clumps of rice with a spatula. Stir-fry for 3 to 5 minutes until the rice is heated through and slightly crispy.

Add the Sauces:

  • In a small bowl, mix the soy sauce, sesame oil, rice wine vinegar, ginger powder, and chili crisp. 
  • Pour the sauce mixture over the rice and vegetables, stirring well to combine.

Season and Serve:

  • Season with salt and pepper to your taste preferences.
  • Garnish with sliced green onions.

Notes

Herbs: Option to use herbs you have on hand. Basil, parsley, cilantro, and mint, all work well. 

Nutrition

Calories: 616kcalCarbohydrates: 108gProtein: 20gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gSodium: 942mgPotassium: 761mgFiber: 7gSugar: 8gVitamin A: 7.317IUVitamin C: 47mgCalcium: 120mgIron: 4mg
Keyword easy
Tried this recipe?Let us know how it was!