Jessica in the Kitchen · by Jessica Hylton★ 5.0 (4)
Vegan Quinoa Fried Rice
NUTRITION · PER SERVING20M COOK
CAL 10%·PRO 17%
CARBS 26G52% OF CAL
4G FIBER20G OTHER2G TOTAL SUGAR
FAT 6G28% OF CAL
2G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A plant-based fried rice made with tofu, quinoa, and rice mixed with vegetables and savory seasonings. Protein-rich and suitable for meal prep.
sideamericantofudairy freegluten 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 6- 1 cup tofu scramble
- 2 teaspoons coconut oil
- 3 cups cooked quinoa (made one day ahead of time)
- 1 large carrot (shredded)
- 4 cloves garlic (minced)
- 1/2 cup frozen peas
- 3 tablespoon liquid aminos
- 2 tablespoons rice wine
- 2 tablespoons green onions (plus more for garnish)
At a glance
PER SERVING · TIME 20M
CAL 10%·PRO 17%
CARBS 26G52% OF CAL
4G FIBER20G OTHER2G TOTAL SUGAR
FAT 6G28% OF CAL
2G SAT4G 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
- 10m
- Sodium
- 718mg
- Total sugar
- 2g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 228mg
- Calcium
- 36mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 718MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.