Curry Fried Rice with Tofu

Curry fried rice with peas and carrots on a plate with two forks.

5 from 2 votes

This Curry Fried Rice is quick and flavorful, perfect for a weeknight dinner. Just like your favorite take-out, but made in the comfort of your own home. Ready in 30 minutes, customizable, and can easily be made gluten-free.

Prep Time10

Cook Time20

Total Time30

Course: Main Dish

Cuisine: American, Asian Inspired

Diet: Vegan

Servings:

Calories: 368kcal

Author: Jenn Sebestyen

Equipment

Large non-stick skillet or a wok

Ingredients

2 tablespoons olive oil plus an extra teaspoon, if needed
1 package (16 oz) super firm or extra firm tofu drained, patted dry, and cut into 1-inch bite size pieces
2 tablespoons yellow curry powder divided
1 ½ teaspoons salt divided
¾ teaspoon black pepper divided
¼ cup full fat canned coconut milk
1 small onion diced
3 cloves garlic minced
2 cups frozen peas and carrots
3 cups cold leftover cooked rice
2 tablespoons low sodium soy sauce or tamari or to taste
3 green onions sliced

Instructions

Heat the oil in a large non-stick skillet or wok over medium heat. Add ½ tablespoon of curry powder and stir until smooth.
Add the cubed tofu spaced out in one even layer. Cook until golden brown and crispy on the bottom, about 4 to 5 minutes.
Carefully flip over each piece of tofu and cook another 4 to 5 minutes, until golden and crispy on the second side. Transfer the tofu to a bowl or plate, sprinkle with ½ teaspoon salt and ¼ teaspoon pepper. Toss to coat and set aside.
There should still be some oil remaining in the skillet. If not, add 1 teaspoon of oil. Add the coconut milk and heat over medium heat.
Add the onion and sauté until soft, about 4 minutes.
Add the garlic and remaining curry powder, salt, and pepper. Stir well to combine and sauté until fragrant, about 1 to 2 minutes.
Add the peas and carrots, stir to combine, and heat through.
Add the rice and stir to combine. Increase the heat to high. Spread out the rice mixture over the whole pan and press down. Cook undisturbed for about 30 seconds until the bottom starts to become crispy in spots. Stir, spread back out and press down. Continue cooking this way for 3 to 4 minutes, stirring every 20 to 30 seconds, until the rice is done to your desired texture.
Add the green onions and tofu to the skillet and stir to combine.
Serve immediately with extra soy sauce, if desired.

Notes

~ 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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