Do you know that creamy whitish sauce that comes with some Asian meals – usually fried rice or hibachi style food? Well, we created a plant based version to go with our vegan fried rice. VegInspired’s vegan fried rice with yum yum sauce is a super easy dinner to throw together. Let’s get started!
Vegan Fried Rice with Yum Yum Sauce Cooking Video
Check out our new video for this variation – leftover rice, carrots, tofu, edamame, frozen mushrooms, and our tasty plant based yum-yum sauce. We show you both recipes… the easy fried rice and the yum yum sauce. We know you’ll enjoy this recipe as much as we do!
Most weeks, we use our Aroma Housewares rice cooker to cook batches of rice for different meals, so using leftover rice for this was a no brainer, but you could easily cook the rice you want that day and use it fresh.
In this recipe, we used the frozen mushroom medley from Whole Foods Market. We love the blend of mushrooms in that package and we love that we can grab a few bags and keep them on hand without worrying about the mushrooms going bad. We’ve used them for fried rice, stir-fry, and even pizza. We simply saute them until the water evaporates and then use them. Easy Peasy!
We use our #10 Field Company Cast Iron Skillet. It is roughly 12 inches in diameter. We’ve had it for 6 months and love it. We’ve seasoned it to a perfect finish. If you ever wondered about cast iron cooking, this is our favorite way to cook. Easy to clean and the food
Vegan Fried Rice
Tasty fried rice with tofu and veggies. An easy weeknight dinner that tastes like take out. Serve with the best plant-based yum yum sauce ever.
- 3 cups cooked rice
- 1 14oz block tofu crumbled
- 10-16oz mushrooms *we use frozen mushroom medley from Whole Foods
- 1 cup grated carrot
- 1 cup shelled edamame we use frozen
- soy sauce (or tamari)
Add crumbled tofu in a nonstick skillet over medium heat, season with a little salt and pepper, and then brown – let it sit in the pan without stirring for about 5 minutes, then stir, wait another 5 minutes, stir, and then let it go another 5 minutes. After about 15 minutes you should have nicely browned tofu. Remove from pan and set aside
Add mushrooms to hot pan. (We use frozen, so we cook until water has been released and evaporated). You can use fresh mushrooms.
Stir in carrots and edamame and cook through.
Add cooked rice and warm
Stir in tofu
Season with soy sauce to taste
Serve with Yum-Yum Sauce
The Best Vegan Yum Yum Sauce
Using cashews in the yum yum sauce gives it extra creaminess and you can skip the oily mayo! Win-Win!
Yes! A totally vegan yum yum sauce using whole plant based ingredients. Pair it with your fried rice today!
- 1/2 cup raw cashews
- 1 1/2 tablespoons rice vinegar
- 1 1/2 tablespoons sugar
- 1/4 teaspoon paprika
- 1 garlic clove
- 1/3 cup water
Blend in high efficiency blender. (No high efficiency blender, soak your raw cashews for 6-8 hours)
Please be sure to tag us when you make this recipe. @veginspired on Instagram and Facebook. We love seeing #veginspiredfoodie creations! Do you enjoy these plant based recipes? Be sure to snag our free e-cookbook with more recipes in under 30 minutes.
Until Next Time!
Eat more plants & Live VegInspired.