Go Back
+ servings
Vegan Curried Egg Fried Rice

Vegan Curried Fried Rice

Vegan Curried Fried Rice is one of my favorite easy weeknight meal choices, and it's also the best way to use up any leftover rice and veggies in the fridge.
5 from 1 vote
Print Pin
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4 people
Calories: 383kcal
Author: SHU-CHUN


  • 3 Tbsp Cooking Oil (Note1)
  • 150 g Firm Tofu
  • 50 g Onion
  • 70 g Carrot
  • 50 g Green Bean
  • 40 g Spring Onion
  • 700 g Cold Cooked Rice (Note2)
  • 4 tsp Curry Powder (Note3)
  • 3/4 tsp Salt


  • Firstly, we turn firm tofu into tofu crumbles. Then we chop onion, carrot, green bean, and spring onion into small dice. The stir-frying process is all about quick, so you need to make sure all the ingredients are ready to cook before turn on the gas.
  • Heat up cooking oil in the wok on medium-high heat, add onion, carrot, green bean and tofu in, saute until veggeis are soften and tofu is slightly golden brown.
  • Add cooked cold rice into the wok, stirring constantly until rice is heated up.
  • Add curry powder, stir and mix with rice till fully coated.
  • Add spring onion, then quickly stir for a minute, then ready to serve! (Note4)



Note1: for stir-frying, you need oil with a high smoking point such as Vegetable oil, peanut oil, soybean oil...etc.
Note2: you need at least a day-old cold rice. If you don't have leftover rice, you can cook fresh rice, spread them evenly on a tray, and leave it in the fridge until it's cold and dry. Freshly cooked rice also works fine.
Note3: Pick a brand you like, spicy or mild is totally your choice!
Note4: Serve with fried shallot or chili oil! So Good!


Serving: 1serving | Calories: 383kcal | Carbohydrates: 56g | Protein: 9g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 455mg | Potassium: 220mg | Fiber: 3g | Sugar: 2g | Vitamin A: 3129IU | Vitamin C: 6mg | Calcium: 95mg | Iron: 2mg