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Teriyaki Fried Rice
The next time you're preparing rice for your meal, make extra so you can use it for this delicious fried rice the next day! When you cook the rice and refrigerate it ahead of time, the grains will dry out enough to give them a good texture when fried. The sweet and salty teriyaki sauce in combination with the spicy sriracha, give this dish a delicious flavour profile.Servings
Total
25 minPrep
10 minCook
15 minContains
soy
sesame
Free from
peanut
tree nut
gluten
Ingredients
Tofu
-
7.1 oz (200g)firm tofu
-
½ Tbsp (4g)cornstarch
-
¼ tspsalt
-
1 Tbsp (15ml)vegetable oil
Fried rice
-
1 Tbsp (15ml)vegetable oil
-
2 cups (60g)spinach, chopped
-
⅔ cup (75g)grated carrot
-
½ cup (45g)shredded red cabbage
-
3 cups (475g)cooked white rice†
-
⅓ cup (80ml)teriyaki sauce†
Optional toppings
-
toasted sesame seeds
-
sliced green onion
Make your own
Directions
- Cut the tofu into 1 cm cubes. Transfer to a bowl and toss with the cornstarch and salt.
- Heat the oil in a large pan over medium-high heat. Cook the tofu for about 10 minutes, or until golden on most sides.
- Heat more oil in a large sauté pan over medium-high heat. Add the spinach, carrot, and cabbage, and cook for 2 minutes to soften slightly.
- Add the prepared tofu, rice, teriyaki sauce, and sriracha. Cook for 3 minutes to heat through.
- Plate, top with pickled red onions and any other desired garnishes, and enjoy!
Notes
- †For this recipe, we prefer to use day-old cooked rice. 1 cup of dry white rice equals 3 cups when cooked.
- †Traditionally, teriyaki sauce is made with just soy sauce, sake (or mirin), and sugar. Make sure to check the ingredients of your bottle so it doesn't have too many other ingredients that may affect the flavour.
Storage
- Can be stored in an airtight container in the fridge for up to 3 days.
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Plate method
The Plate Method is a visual tool that helps us ensure our dietary needs are on track. Touch the image below to see how this recipe measures up.
Grains & Starches 42%
• cooked white rice
Proteins 11%
• firm tofu
Fruits & Veggies 47%
• spinach
• grated carrot
• shredded red cabbage
• pickled red onions
Calcium
• firm tofu
Fat
• vegetable oil
• vegetable oil
Nutrition info
Focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. For specific nutrition needs due to a medical condition, consult a dietitian or physician. While we strive to provide accurate nutritional information, we cannot guarantee its accuracy. See our disclaimer for details.
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Delicious! This was the first recipe I’ve tried on here and I’m beginning to transition into veganism. These recipes make me very excited about it.
Delicious!! Hearty and filling. I added some sriracha on top for some heat
Delicious! Will do it again !
This is going to be one of our favourites!!! The pickled onion on top is a game changer and something I would never have thought of!!! Another great recipe and another reason to be on this app!!! Thank you!! ❤️❤️❤️⭐⭐⭐⭐⭐
So-o-o good! Perfect lunch for busy days or rainy Sundays when I‘m not up to cooking for a long time. I had to swap white for red cabbage and it was very yummi, too. My picky kid - Vitamins! Danger! - gobbled up the plate and then asked amazed: There were vegetables in it?? And it’s healthy?? 😮
Thanks for the great recipe!