Curry Fried Rice with Tofu

This Curry Fried Rice is my (very non-authentic) version of my favorite fried rice dish from our local Asian take-out restaurant. If I’m not ordering their red curry, I’m ordering this! It’s so good! And now I can have it anytime I want right from my own fridge.

Different than typical fried rice recipes you may be used to, this one uses curry powder to deliver bold aromatic flavors. Tofu brings filling protein and frozen veggies means we can cook up this dish in a flash!

I hope you love it as much as we do!

Ingredients you need

Ingredient notes and substitutions

Rice ~ Leftover rice works best for fried rice recipes. It needs to be cold and dry. Fresh cooked rice won’t work well as it’s too moist and won’t crisp up properly instead becoming a bit mushy and soggy. We don’t want that!

Typically some kind of long grain white rice is used. But you could use brown rice, if you prefer. Leftover quinoa works too!

Aromatics ~ Onion and garlic for flavor.

Spices ~ Since this is a curry fried rice, yellow curry powder is the spice you’ll need. It’s a flavorful blend of several earthy, warm spices.

Salt and pepper, too!

For a more traditional take, try my Easy Vegan Fried Rice.

Love curry? Try my Curry Carrot Lentil Soup, Coconut Curry Soup, and Curried Tofu Salad!

Vegetables ~ Since my local Asian restaurant uses peas, carrots, and green onions in their curry fried rice, I use them in mine, too.

I always have a bag of frozen peas and carrots in my freezer. They’re a grocery staple that can be tossed in a variety of recipes. They take just minutes to heat through and allow us to make this dish quickly.

Soy sauce ~ Soy sauce brings loads of umami flavor. I prefer a low-sodium variety. For a gluten-free option, use tamari or liquid aminos instead.

You can leave this ingredient out altogether and still get great results with bold flavor. Serve the soy sauce on the side in case anyone wants to drizzle some over their individual portions.

Coconut milk ~ A little coconut milk imparts some mild, sweet flavor that complements the curry tastes so well. You only need about ¼ cup – perfect for using up leftover coconut milk you might have in the fridge. This ingredient is optional, however, and you can still make a great tasting curry fried rice without it.

Tofu ~ I recommend extra firm or super firm tofu. It doesn’t need pressing, just drain the package and blot the tofu with a paper towel or clean dish cloth to soak up any excess liquid. Pan fry with a drizzle of oil and some more curry powder to really bring home those curry flavors.

Extras ~ Feel free to add any extra veggies that you like. Since this dish cooks quickly, I suggest varieties that don’t take long to cook through.It’s perfect for using up leftover cooked veggies. Sliced mushrooms, diced bell peppers, diced zucchini, steamed broccoli, shredded cabbage, etc. would all work great.

I like to garnish with sesame seeds. A few dashes of hot sauce is always a good idea. And don’t forget to have extra soy sauce (or tamari) handy for those that want to add extra to their individual portions.

Cut the tofu into bite size pieces (1).

Heat the oil and a little curry powder in a large non-stick skillet (or a wok). Add the tofu and stir to coat. Pan fry until golden brown and crispy on one side (2), about 5 minutes. Flip the pieces over and continue cooking until golden on the second side, another 4 to 5 minutes.

Transfer to a bowl and immediately sprinkle with salt and pepper (3). Set aside.

You should still have some residual oil left in the pan from the tofu. If the pan is dry, add a teaspoon of oil and then pour in ¼ cup of coconut milk and heat it over medium heat. Add the onions and sauté until soft, about 3 to 4 minutes. Add the spices and garlic and sauté until fragrant, about 1 to 2 minutes (4).

Add the peas and carrots and stir to combine and heat through, about 2 minutes. Add the rice (5).

Increase the heat to high, add the soy sauce and stir the rice and vegetables together. Spread the mixture out over the whole pan and press it down a bit (6). Let it cook undisturbed for about 30 seconds until the bottom starts to get crispy in spots. Stir and continue cooking for 4 to 5 minutes, stirring every 20 to 30 seconds until the rice is heated through and is crisped up to your liking.

Add the tofu and green onions (7) and stir to combine. Serve immediately with garnishes of your choice.

Storage and freezing

Fridge: Leftover vegan fried rice will keep well in an airtight container in the fridge for 3 to 4 days.

Freezer: You can freeze fried rice in a freezer-safe container or plastic bag for up to 3 months. Be sure it is completely cooled before transferring to the freezer.

Pro tips and tricks

~ Cook the tofu first and set aside while you make the rest.

~ Use the same skillet to cook the veggies and rice as you use to cook the tofu. Do NOT wipe it out in between. You want the residual oil from the tofu to cook the rice.

~ Sauté the curry powder in a bit of fat (the coconut milk in this recipe) to bring out the most flavor.

~ Use frozen peas and carrots. They cook through super fast!

~ Use leftover rice! The rice must be cold and dry to crisp up correctly.

~ Once you add the rice, turn up the heat to high to get it nice and crispy on the edges.

~ To make this dish gluten-free, use gluten-free tamari or liquid aminos instead of soy sauce.

~ To make this dish soy-free, leave out the tofu and use coconut aminos instead of soy sauce.

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