Simple Broccoli Fried Rice
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This Simple Broccoli Fried Rice is a protein-packed & delicious one-pot vegan dinner filled with tofu, edamame and broccolini.
One-pot dinners are a must on busy nights! And this Simple Broccoli Fried Rice is a complete dinner that you can feel good about. It is packed with protein (with the mix of tofu & edamame), it has LOTS of veggies, and it is super comforting. Simple ingredients, delicious flavors and great leftovers! You are going to love this one!
Step One: Prep the Ingredients
This is one of those recipes that comes together super fast. So you want to have everything ready to go. Get all of your chopping out of the way.
A key to this recipe is using leftover rice (preferably day old). I have tips in the recipe notes if you don’t have leftover rice on hand.
Mix together a simple sauce of soy sauce, agave, rice vinegar, garlic & ginger.
And chop up all of your veggies. You are going to use broccolini, yellow onion & green onion. We’re also sneaking in extra protein by adding in some shelled edamame. I like to buy mine pre-shelled, but if yours isn’t, you will want to shell them now.
Lastly, drain & press some tofu. I like to do this by placing the tofu on a plate and putting another plate on top of it. Drain off the excess liquid and you’re good to go.
Step Two: Cook it Up
This recipe requires everything to go in and out of the same pot, so grab a big skillet.
Heat a tablespoon of oil – I like to use avocado oil for this recipe. Add the onion, broccolini, yellow onion and a pinch of salt. Toss and spread in an even layer. Cover and cook, undisturbed, for 5 minutes. You really want to leave it alone so the veggies can get some char. Remove the lid and transfer the veggies to a plate.
Heat the remaining oil in the skillet. Add the tofu and break apart with a wooden spoon (or potato masher). Add turmeric, garlic powder, pepper and a pinch of salt. Cook down for 2-3 minutes, stirring frequently.
Add the leftover rice and pre-made sauce. Toss until combined and spread in an even layer. Cook, undisturbed for 5 minutes – again, you want the rice & tofu to get a slight crunch on the bottom layer, so no peeking.
Step Three: Finish & Serve
And now we finish it off. Add the cooked veggies & edamame to the skillet and toss until heated through. Remove the skillet from the heat and add a drizzle of sesame oil.
Spoon the rice, veggies & tofu into bowls and dig in. This fried rice is so flavorful but not overwhelming. You can always add a drizzle of sriracha or chili oil if you want some spice.
The leftovers are great for next day lunches or meal prep! Just pop the rice into individual containers and reheat in the microwave!
Tips & Tricks
I used pre-cooked, shelled edamame. If you are using frozen, be sure to thaw before adding it to the skillet.
When chopping broccolini, I like to remove the tip of the stem. But, keep the rest of the stem. Once cooked it is tender and tasty!
To add even more protein to this dish, use super firm tofu. It is more dense and has 30 extra grams of protein per block!
If you don’t have leftover rice, cook 1 cup of uncooked rice like you normally would. Transfer it to a baking sheet and spread in an even layer. Place in the freezer for 10-20 minutes.
Need more recipe inspo? Check these out:
Simple Broccoli Fried Rice
Ingredients
- 3 tablespoons low sodium soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon agave or sub sugar
- 2 cloves garlic grated
- 1 teaspoon fresh ginger grated
- 3 tablespoons oil separated, I used avocado oil
- 1 small yellow onion diced
- 12 ounces broccolini cut in 2 inch pieces, see notes
- 5 green onions cut in 1 inch pieces
- salt to taste
- 1 14-ounce block firm tofu drained & pressed
- 1 teaspoon turmeric
- 1/2 teaspoon garlic powder
- 1/2 teaspoon pepper
- 3 cups cooked leftover rice
- 12 ounces shelled edamame see notes
- 1 tablespoon sesame oil optional, for serving
Equipment
Instructions
- Combine the soy sauce, rice vinegar, agave, garlic and ginger in a bowl. Set aside.
- Heat 1 tablespoon of oil in a large skillet over medium heat. Add the onion, broccolini, yellow onion and a pinch of salt. Toss and spread in an even layer. Cover and cook, undisturbed, for 5 minutes. Remove the lid and transfer the veggies to a plate.
- Heat the remaining 2 tablespoons of oil in the skillet. Add the tofu and break apart with a wooden spoon (or potato masher). Add the turmeric, garlic powder, pepper and a pinch of salt. Cook down for 2-3 minutes, stirring frequently.
- Add the leftover rice and pre-made sauce. Toss until combined and spread in an even layer. Cook, undisturbed for 5 minutes – you want the rice & tofu to get a slight crunch on the bottom layer, so no peeking. Just be sure to lower the heat if it starts smoking.
- Add the cooked veggies & edamame to the skillet and toss until heated through. Taste and adjust the salt & pepper as needed.
- Remove from the heat and add the sesame oil. Spoon into bowls and dig in.
Video
Notes
- When chopping broccolini, I like to remove the tip of the stem. But, keep the rest of the stem. Once cooked it is tender and tasty!
- I used pre-cooked, shelled edamame. If you are using frozen, be sure to thaw before adding it to the skillet.
- To add even more protein to this dish, use super firm tofu. It is more dense and has 30 extra grams of protein per block!
- If you don’t have leftover rice, cook 1 cup of uncooked rice like you normally would. Transfer it to a baking sheet and spread in an even layer. Place in the freezer for 10-20 minutes.
- Inspired by Bon Appetit.
