Vegan Brown Fried Rice – Easy, Protein-Packed & Full of Flavor

Why You’ll Love This Recipe

Looking for a satisfying, plant-based meal that’s quick, healthy, and full of bold Asian flavors? This Vegan Brown Fried Rice with Cashews and Tofu is one of my go-to recipes when I want something that feels indulgent yet nourishing.

Packed with protein, fiber, and texture, it’s the perfect weeknight meal—deeply satisfying, comforting, and straightforward to make.

Inspired by my childhood beloved Peruvian Arroz Chaufa, this fusion recipe combines Chinese stir-fry techniques with bold Latin flavors in a completely vegan format.

Vegan Adaptation and Ingredient Choices

This version skips the eggs and meat typically found in fried rice and instead uses firm tofu for protein and mushroom sauce for rich umami. Cashews add crunch and healthy fats, while a colorful mix of vegetables keeps it fresh.

Brown rice gives this dish extra fiber and a nutty taste, but you can easily swap it for white rice, quinoa, or even cauliflower rice.

Changes to the Original Recipe

Traditionally, Arroz Chaufa includes scrambled eggs, meat, and oyster sauce. This plant-based version uses vegan mushroom sauce and marinated tofu for depth of flavor and maple-glazed cashews for a sweet crunch.

It’s still hearty and comforting—just healthier and 100% vegan.

Ingredients

Base Ingredients

• 2 cups cooked brown rice (preferably day-old)
• 200 g firm tofu, pressed and cubed
• 1 tablespoon soy sauce
• ½ teaspoon garlic powder
• 1 red bell pepper, diced
• 1 yellow or green bell pepper, diced
• 2 garlic cloves, minced
• 1 teaspoon fresh ginger, grated
• 1 tablespoon vegetable oil or sesame oil

Sauce & Add-ins

• 2 tablespoons vegan mushroom sauce (or soy sauce if unavailable)
• 1 tablespoon soy sauce (adjust to taste)
• 1 tablespoon maple syrup
• Juice of ½ lime (optional, for serving)
• Fresh coriander or scallions (for garnish)

For the Cashews

• ½ cup raw cashews
• 1 teaspoon maple syrup
• Pinch of salt

More About the Ingredients

Brown rice — Offers more fiber and a nuttier flavor than white rice. Use rice that was cooked and cooled the day before for best results.

Firm tofu — Best when pressed and marinated for a few minutes before frying. It soaks up flavors and crisps up nicely.

Vegan mushroom sauce — A great substitute for oyster sauce. Adds savory umami notes without any animal products.

Cashews — Toasted and lightly glazed, they add a sweet crunch that contrasts beautifully with the savory rice.

Garlic and ginger — Essential aromatics that bring warmth and fragrance to the dish.

Bell peppers — Add sweetness, color, and crunch. You can use any color you prefer.

Tips for Making This Vegan Fried Rice

• Use day-old rice for the best texture—fresh rice tends to clump.
• Always cook over high heat to achieve that classic stir-fried flavor.
• Don’t overcrowd the pan—cook in batches if necessary.
• Taste as you go. Soy sauces vary in saltiness, so adjust seasoning as needed.
• If using fresh tofu, make sure to drain it well before cooking.

Instructions

1. Marinate the tofu: In a bowl, toss the tofu cubes with 1 tablespoon soy sauce and ½ teaspoon garlic powder. Let sit while you prepare the rest.
2. Prepare the cashews: Toast them in a dry pan until golden, then add 1 teaspoon maple syrup and a pinch of salt. Stir until glazed. Remove and set aside.
3. Cook the tofu: In a large pan or wok over medium-high heat, add oil and fry the tofu until golden and crispy. Set aside.
4. Stir-fry aromatics: In the same pan, sauté garlic and ginger for 30 seconds. Add diced peppers and stir-fry for 2–3 minutes.
5. Add rice and sauces: Add the cooked rice to the pan along with vegan mushroom sauce, maple syrup, and additional soy sauce. Toss everything together.
6. Combine: Add back the tofu and cashews. Mix well and cook for another 2 minutes.
7. Finish and serve: Serve hot with a squeeze of lime and garnish with chopped scallions or fresh coriander.

Serving Suggestions and Culinary Pairings

This fried rice is complete on its own, but even better with:

• Lime wedges or lemon slices
• Tomato salad with oregano and lime juice
• Fresh pico de gallo
• Garnished with scallions, sesame seeds, or cilantro

Pair it with iced green tea or a light soup for a balanced meal.

Try Next…

• Vegan Sichuan-Style Eggplant – Spicy & Garlicky
• Spicy Vegan Rojak Salad – Crunchy & Fresh
• Singapore Noodles – Vegan Style

Vegan fried rice with cashew & tofu

Angela Fontana

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Course Main Course

Cuisine Asian

Servings 3

Ingredients

  

• 350 grams Brown long grain rice.
• 400 ml Water to cook the rice.
• 150 grams Firm tofu.
• 1/2 Red bell pepper.
• 4 Garlics.
• 3 tablespoons Fresh chopped ginger.
• 1/2 cup Fresh spring onion.
• 50 grams Baked Cashew.
• 4 tablespoons Vegetable oil.
• 1/2 teaspoon Sesame oil.
• 2 tablespoons Vegan Oyster Sauce.
• 3 tablespoons Soy sauce.
• 2 Limes to garnish.
• Salt.
• Pepper.

Instructions

 

• Prepare the rice in a rice cooker or a regular pan. When it is ready, stir it with a fork or chopstick and remove it from the pan to let it cool.
• After draining the liquid from the Tofu, cut it into chunks. Place them in a bowl and add salt, pepper, and half a teaspoon of garlic powder; stir with a spoon.
• Add two tablespoons of vegetable oil to a frypan or pan and bake the tofu chunks until they are gold (add more oil if necessary). When they are ready, remove them from the pan and set aside.
• Mix one tablespoon of maple syrup in a bowl with the cashew.
• Cut the bell pepper into small squares.
• Chop the garlic into small pieces.
• Peel off the skin of the ginger and chop it finely.
• Chop the spring onions finely.
• Add two tablespoons of oil to the pan and the bell pepper, ginger, garlic, and a pinch of salt. Fry, mixing with the help of a spatula until it is golden but be careful not to burn the garlic.
• Add the spring onion and mix.
• Add the Tofu chunks.
• Add the cashew.
• Finally, mix all well with the vegan oyster sauce, soy sauce, and sesame oil.
• Serve the fried rice with a slice of lime.

Keyword bell pepper, cashew, rice, tofu, vegan

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