Crispy Fried Rice with Tofu and Vegetables (Easy Weeknight Dinner)

Golden crispy rice, smoky tofu, sautéed vegetables, and buttery flavor in every bite—this fried rice is the kind of comforting meal you’ll want to make on repeat.

It’s packed with vegetables, plant-based protein, and rich savory flavor, while still being simple enough for a quick weeknight dinner. Even better? It tastes amazing the next day, making it perfect for meal prep and leftovers.

Why You’ll Love This Recipe

• Better than takeout
• Crispy, savory, and satisfying
• Great for meal prep
• Packed with vegetables and protein
• Easy customizable fridge-cleanout meal

Optional Add-Ins

This fried rice is very flexible. You can also add:

• Broccoli
• Edamame
• Corn
• Chili flakes
• Green onions
• Sesame oil

Tips for Best Results

• Day-old rice works best for crispy fried rice
• Don’t stir too often—letting the rice sit helps it crisp up
• Press the tofu before frying for the best texture
• Add a squeeze of lime before serving for freshness

This crispy fried rice with tofu and vegetables is cozy, flavorful, and perfect for easy weeknight dinners or healthy meal prep lunches.

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Crispy Fried Rice with Tofu and Vegetables

Ingredients (2–3 servings)

• 200 g rice (about 1 cup uncooked)
• 1 block tofu (about 14 oz / 400 g)
• 1 onion, finely diced
• 300 g mushrooms (about 10.5 oz), quartered
• 1 zucchini, sliced into half-moons
• 1 bell pepper, diced
• 1 can chickpeas, drained and rinsed
• 1/2 cup frozen peas
• Oil, for frying
• 50 g butter (about 3 1/2 tablespoons)
• 2 tablespoons soy sauce
• 1 teaspoon sweet paprika
• 1 teaspoon smoked paprika
• Salt, to taste

Instructions

Cook the rice according to package instructions.

Meanwhile, finely dice the onion, quarter the mushrooms, slice the zucchini into half-moons, and dice the bell pepper.

Heat 2–3 tablespoons of oil in a large skillet or pan over medium heat.

Add the onion and cook for 2–3 minutes until softened.

Add the mushrooms and cook until they release their moisture and it evaporates completely.

Add the zucchini, bell pepper, frozen peas, and soy sauce. Cook until the vegetables are tender. If the vegetables begin sticking, add a splash of water.

Stir in the cooked rice, chickpeas, sweet paprika, smoked paprika, and salt to taste. Add more soy sauce if needed.

Make a well in the center of the pan and add the butter. Once melted, mix everything together.

Cook the rice for several more minutes, stirring only occasionally, so the rice becomes golden and slightly crispy.

Meanwhile, heat oil in a separate pan. Cut the tofu into cubes and fry until golden and crispy on all sides.

Serve the fried rice topped with crispy tofu.

Enjoy!