๐ฟ Sesame Veggie Fried Rice
Thereโs something about a good fried rice that just works on weeknights. Itโs fast, clean, cozy, and uses whatever vegetables are already in your fridge. This version has become an instant favorite in our house โ crispy tofu, caramelized squash, sweet carrots, bright green beans, and cold rice tossed in a simple sesameโsoy sauce.
It tastes a little like takeout, but lighter. Everything cooks in one pan, the rice gets those perfect crisp edges, and the leftovers somehow taste even better the next day. Itโs one of those recipes that quietly moves into the weekly rotation without trying very hard.
If youโre looking for a quick, balanced dinner that doesnโt feel boring โ this is it.
Ingredients
For the tofu
1 block firm or extra-firm tofu, pressed + cubed
1โ2 tbsp neutral oil
Salt + pepper
Veggies
1 cup squash, diced small (zucchini, yellow squash, or delicata)
1 cup green beans, trimmed + chopped
1 medium carrot, diced tiny
2 cloves garlic, minced
1 tsp grated fresh ginger
3 cups cooked rice, cold (day-old is best)
2 scallions, sliced
SesameโSoy Sauce
3 tbsp soy sauce or tamari
2 tsp toasted sesame oil
1 tsp rice vinegar
1โ2 tsp maple syrup (optional but nice)
2 tbsp water
1 tsp sriracha or chili crisp (optional for heat)
๐ช Instructions
1. Crisp the tofu
Heat 1โ2 tablespoons of oil in a large skillet or wok. Add the tofu cubes and cook until golden on all sides. Season lightly with salt and pepper. Remove from the pan and set aside.
2. Cook the vegetables
In the same pan, add the squash, green beans, and carrots. Sautรฉ for 4โ5 minutes, or until tender but still bright. Add the garlic and ginger and cook for another 30 seconds until fragrant.
3. Add the rice
Add the cold cooked rice to the pan, breaking up any clumps with a spatula. Let it sit for 15โ20 seconds at a time to get those crispy bits on the bottom.
4. Mix the sauce
Whisk together the soy sauce, sesame oil, rice vinegar, maple syrup, water, and sriracha (if using). Pour the sauce around the edges of the pan so it sizzles and coats everything evenly.
5. Bring it all together
Add the crispy tofu back to the pan and toss everything until the rice is glossy and the sauce is absorbed. Stir in the scallions.
6. Serve
Spoon into bowls and finish with extra sesame seeds, chili crisp, or lime juice if you like a little brightness.
๐ Recipe Notes & Swaps
Rice: Cold rice is essential. Fresh rice will get mushy.
Veggies: Swap in what you have โ bell peppers, peas, broccoli, mushrooms, cabbage, etc.
Protein: You can use tempeh, edamame, or chickpeas instead of tofu.
Make it gluten-free: Use tamari or coconut aminos.
Add heat: Chili crisp, sriracha, or red pepper flakes work great.
Add crunch: Cashews or sesame seeds on top are delicious.
Leftovers: Keeps well for 2โ3 days and reheats beautifully.
๐ฅข Serving Ideas
Add avocado on top for a little creaminess
Serve with a quick cucumber salad
Double it for meal prep โ it holds up perfectly
Add a squeeze of lime for brightness
