Rainbow Veggie Fried Rice
A mild fried rice with tofu and colorful vegetables. Cook in uncrowded skillet batches so everything heats evenly.
- family-friendly
- fried rice
- mild
- plant-based
- quick
- Vegan
- weeknight
Shopping options
Check ingredients to include themPackage used · most used first
extra-firm tofu · 14 Ounce
Simple Truth Organic® Extra Firm Tofu
100%
Details
red bell pepper · 1 Count
Fresh Red Hothouse Bell Pepper
100%
Details
carrots · 2 Count
Carrots
90%
Details
microwave-ready cooked long grain white rice · 4 Cup
Ben's Original Ready Rice Original Long Grain White Rice, Easy Dinner Side, 8.8 oz Pouch
84%
Details
broccoli florets · 2 Cup
Simple Truth Organic® Broccoli Florets
44%
Details
frozen peas · 1 Cup
Kroger® Frozen Sweet Green Peas
42%
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low-sodium soy sauce · 3 Tablespoon
Kikkoman® Less Sodium Soy Sauce
15%
Details
garlic powder · 1 Teaspoon
GARLIC POWDER - SMART WAY - 2 OZ
5%
Details
vegetable oil · 2 Tablespoon
Kroger® 100% Pure Vegetable Oil
3%
Details
ground ginger · 0.5 Teaspoon
Kroger® Ground Ginger Shaker
2%
Details
salt · 0.25 Teaspoon
Morton Plain Table Salt, Non-Iodized Salt, 26 oz
0%
Details
Cost Summary
· only what you use
per serving · 4 servings
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Cook this recipe
- microwave-ready cooked long grain white rice-4 cups
- extra-firm tofu-14 oz
- carrots-2 medium
- red bell pepper-1 medium
- broccoli florets-2 cups
- frozen peas-1 cup
- low-sodium soy sauce-3 tablespoons
- vegetable oil-2 tablespoons
- garlic powder-1 teaspoon
- ground ginger-1/2 teaspoon
- salt-1/4 teaspoon
Drain the tofu, pat it dry with paper towels, and cut it into 1/2-inch cubes.
Keep fingers tucked away from the knife while cutting tofu.
Dice the carrots and pepper and cut the broccoli into bite-size florets. Cook the peas fully according to their package, then divide the ingredients into manageable skillet batches. At the base serving size, plan on two batches in a deep 12-inch skillet; larger servings may need more.
Cut vegetables on a stable cutting board with fingers tucked away from the knife.
Reserve half the oil for the tofu and half for the vegetables; divide each share evenly among your batches. Heat the first batch’s tofu oil over medium-high heat. Repeat the cooking sequence for each batch.
Use caution with the hot skillet and hot oil to avoid burns or splatter.
Add one batch of tofu and cook until lightly golden, about 4–5 minutes. Turn gently, then transfer to a clean plate.
Add tofu gently to the hot oil to reduce splatter.
Heat this batch’s vegetable oil, then stir-fry its carrots, pepper and broccoli until crisp-tender. Allow about 4–5 minutes, stirring often.
Stir vegetables carefully in the hot skillet to avoid oil splatter.
Stir in this batch’s fully cooked peas. Cook for about 1 minute to combine.
Add this batch’s rice and seasonings; stir-fry until hot throughout and evenly coated. Include its share of soy sauce, garlic powder, ginger and salt. Start checking after 3–4 minutes.
Stir carefully as the rice heats to avoid steam burns or splatter from the hot skillet.
Return this batch’s tofu and fold gently until everything is steaming hot. Allow about 1–2 minutes, or longer as needed. Transfer to a heatproof serving bowl and keep warm while repeating the cooking sequence with the remaining batches.
Make sure the fried rice is steaming hot before serving.
Serve promptly once all the batches are hot. If using refrigerated leftover rice, check that it has reheated to at least 165°F throughout.
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