Jessica in the Kitchen · by Jessica Hylton★ 5.0 (34)
Vegan Fried Rice
NUTRITION · PER SERVING70M COOK
CAL 31%·PRO 52%
CARBS 90G57% OF CAL
9G FIBER7G SUGAR73G OTHER
FAT 24G34% OF CAL
3G SAT21G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Brown rice, edamame, pineapple, cashews, and tofu baked on a sheet pan with tamari and sriracha. Vegan bowl packed with protein and tropical sweetness.
mainbowltofu🍪 sheet pan🔥 ovendairy freeveganvegetarian
View the full recipe on Jessica in the Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 4 cups leftover brown rice
- 1 bunch green onions (sliced into 1-inch pieces)
- 1 cup pineapple chunks (canned, fresh, or frozen)
- 1 cup fresh or frozen edamame (thawed)
- 8 ounces braised or marinated tofu (cubed)
- 1/2 cup raw cashew pieces
- 3 tablespoons avocado oil (or any other cooking oil you have on hand)
- 3 tablespoons tamari sauce (or soy sauce)
- 1 tablespoon sriracha (optional–you can use more if you like too)
At a glance
PER SERVING · TIME 70M
CAL 31%·PRO 52%
CARBS 90G57% OF CAL
9G FIBER7G SUGAR73G OTHER
FAT 24G34% OF CAL
3G SAT21G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 1h
- Sodium
- 852mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 414mg
- Calcium
- 256mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 852MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.