• Kim Campbell

Thai Fried Rice

Updated: Jun 22, 2018

A perfect “leftover rice” dish! Often we have leftover rice or I double a rice batch to create this easy and delicious recipe the next day. This Asian dish is loaded with veggies, spices, and eggless tofu for that perfect replication of traditional fried rice without oil or eggs.

Prep Time: 20 minutes Cook Time: 10-15 minutes

Yields: 4 servings


1 onion, diced

2 teaspoons minced ginger

4 garlic cloves, minced

¼ teaspoon turmeric

7 oz extra firm tofu, crumbled

1 ½ cups diced pineapple (fresh, canned, or frozen)

1 red pepper, small diced

1 carrot, small diced

¾ cup chopped green onions, sliced

1 cup peas, fresh or frozen

¼ cup low sodium tamari sauce

1 tablespoons maple syrup

1 tablespoon lime juice

1-2 teaspoons sriracha, more or less depending on spice preference

3 cups cooked and chilled brown rice

Suggested Garnishings:

¼ cup cilantro, roughly chopped

½ cup peanuts, crushed

Lime Wedges, for garnishing


  1. Sauté the onions over medium-high heat deglazing the pan with water as they begin to stick. Add ginger, garlic, turmeric, and crumbled tofu continuing to sauté until well combined. Add the pineapple, red pepper, carrots, green onions, and peas. Continue to stir fry for 3-4 minutes. (Add water 1 tablespoon at a time to prevent sticking as needed.)

  2. Add the tamari sauce, maple syrup, lime juice, and sriracha to the vegetables and mix well.

  3. Add the cooked rice and cook over low-medium heat until rice is heated through. Serve warm and top with cilantro, peanuts, and lime wedges.

Kim’s Hints: Feel free to substitute the vegetables for seasonal veggies such as chopped kale, corn, diced asparagus, tomatoes, broccoli, or cabbage.

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