Jasmine Fried Rice

A perfect combination of rice, vegetables and tofu; this Jasmine Fried Rice recipe tastes just like the restaurants but better!

Flavorful, colorful and yet so easy to make in 30 minutes as a side for all kinds of Asian mains or to enjoy by itself as well.

Asian cuisine is full of flavorful recipes. There are so many mains that are full of color, textures and ingredients. From the popular Thai Red Curry and Panang curry to stir fries using broccoli, mushrooms and mixed vegetables. Plus there are noodle and rice dishes that complement each of the mains wonderfully.

When we talk of sides, there are so many options that work perfectly with the mains. Coconut rice, steamed jasmine rice, cooked quinoa and so on. And yet there are so many ways to make these basics even better by the inclusion of vegetables, tofu, edamame etc.

These are generally easy to make, quick and yet super flavorful. They complement the dishes we serve them with and are great even by itself. For the longest time I have made these rice and noodle dishes to enjoy with my Asian mains and they have been loved in the family and on the blog.

Jump to:

• What is Jasmine Rice
• This Fried Rice recipe
• Why this recipe works
• Ingredients and Substitutions
• How to make this recipe
• Expert Tips and Notes
• Fried Rice Variations
• Recipe FAQs
• Serving Suggestions
• Try these take-out inspired Recipes
• More Rice Recipes
• Jasmine Fried Rice

What is Jasmine Rice

Jasmine Rice is a popular long-grain Asian rice. It has light and fluffy texture, sweet and nutty flavor, and fragrant aroma. 

It is grown in Southeast Asia, mainly in Thailand, Cambodia, Laos, and Southern Vietnam. These grains come from the same plant as white rice, oryza sativa. It releases a sweet jasmine aroma on cooking giving the rice this name.

Used primarily in Asian cooking especially Thai cuisine; Jasmine rice is lower in calories and higher in calcium and fiber than regular rice. We can enjoy it steamed with curries on the side or make it even better by the addition of vegetables, spices and Asian sauces.

This Fried Rice recipe

Fried rice is one of the favorite Asian take-out options. Available in different kinds with various additions like vegetables, meat, eggs or plain; these are generally enjoyed with a curry or even by itself.

I like to start the recipe with Jasmine rice, like most of our favorite Asian food places. Plus, I add some vegetables that are popular in these places to make the rice. While this is all standard, the fun bit comes from the 'mock egg' that I like to add.

Tofu scrambled with turmeric powder and rock salt is the best way to add a lot of protein, some texture and flavor to the rice without actually using an egg. It is easy to prepare and tastes perfectly Umami thanks to the rock salt.

Why this recipe works

• The recipe is super easy to put together.
• We only need a handful of ingredients to make it.
• The taste and flavors are like the restaurant take-outs; but better.
• We add a lot of protein to the rice by the inclusion of tofu.
• The recipe is Vegan friendly.
• It is easy to make it gluten-free by one simple swap.
• The recipe only calls for a few Asian pantry essentials.
• We can make this with leftover or day old prepared rice.
• It is versatile in terms of the vegetables added and sauces used.
• We can easily scale the recipe up or down.

Ingredients and Substitutions

• Jasmine Rice: For the fried rice we need cooked and cooled rice. Any short rice will work, but jasmine rice is the most preferred. I use this Instant Pot Jasmine Rice recipe to make mine. Use day old rice for best results but rice made the same day works as well.

• Vegetables: The classic combination I have had at most restaurants generally has green peas, carrots and scallions. Together these are perfect to add a pop of color and texture. Use fresh chopped or frozen vegetables in the rice. However, adding cauliflower, onions, broccoli, cabbage and beans works as well.

• Tofu: The restaurant style Jasmine Fried Rice has scrambled egg in it. While we can leave it out, it is also easy to replace this with sautéed firm tofu. I season this with turmeric powder for color and rock salt (kala namak) for the acidic flavor. This however is optional.

• Garlic: A dash of garlic is perfect in the recipe. Again, an optional ingredient, I like to add this to make the rice flavorful.

• Soy Sauces: The only sauce we need in the recipe is soy sauce (or tamari for gluten-free version). Use Asian style low sodium light soy sauce for the recipe. Dark soy sauce makes the rice dark in color. Add some chili sauce to make this spicy.

• Sesame Oil: Like most traditional Asian recipes, I like to use toasted sesame oil for making the tofu egg and for the jasmine fried rice. However, use any vegetable oil if you do not have this.

• Apart from this, we use some salt to season the rice and scallion greens in the recipe. Moreover, adding some mushroom seasoning, MSG and pepper powder is optional but can be used.

See the recipe card for detailed ingredient information, measurements and nutrition.

How to make this recipe

1- Press the firm tofu in sheets of tissue with a weight on top. Alternatively, use a tofu press to get the water out.

2- Tear the tofu into small pieces. Leave them larger if you like or make them super small. Set aside.

3- In a large non-stick pan heat toasted sesame oil.

4- Once hot, add the torn tofu pieces and let them crisp up slightly.

5- Season with turmeric powder and rock salt.

6- Keep stirring and cooking till the tofu is tinted yellow. Remove in a plate and set aside.

7- In the same pan heat the remaining sesame oil.

8- Then add the minced garlic and sauté for a minute.

9- Also add the minced carrots, scallion whites and frozen peas.

10- Cook till the vegetables are firm yet cooked (about 3-4 minutes) and then add the cold rice.

11- Season with salt and soy sauce. Also add the scallion greens.

12- Then mix everything well.

13- Transfer the cooked tofu egg and give everything a good mix.

14- Then serve this jasmine fried rice in bowls topped with more scallion greens.

Expert Tips and Notes

• Use firm vegetables: The recipe works best with firm vegetables. Carrots, peas, beans, cauliflower and corn are great. Mushy vegetables like tomatoes, mushrooms do not work too well.

• Substitute for tofu: If you consume eggs, simply scramble them and add to the rice. It works well. However, it is also easy to add some sautéd paneer or soy crumbles. Or simply leave these out completely and only make the fried rice with sautéed vegetables.

• Use cold, day old rice: The reason most fried rice recipes call for cold day old rice is simple. Freshly prepared rice tends to clump and stick together. As the rice cools, it dries out on the outside and does not clump any more. However, if you have rice prepared just before making the recipe, flash chill by spreading it out in a large baking mat and refrigerate for an hour or so. It will become less clumpy for sure.

• Making it gluten-free: Plain tofu is naturally gluten-free. So make sure you use that. Plus, the only ingredient we need to replace here is soy sauce for gluten free tamari. The other ingredients are naturally gluten-free.

• Use a large pan or wok: A large pan or wok is great to make the recipe. Using a wok ensures the rice and vegetables cook well on high heat. Try not to use a super tiny pan for cooking. It will clump everything together instead of spreading it out and crisping up.

• Traditional Asian ingredients: For the recipe use Asian light soy sauce and toasted sesame oil. These are great for Asian recipes. Try and use these in the recipe. If unavailable, vegetable oil works but does not give the authentic flavor. Moreover, using an Indo-Chinese version soy sauce makes the rice dark in color and more salty.

Fried Rice Variations

• Pineapple Fried Rice: This classic pineapple fried rice is loaded with vibrant and colorful vegetables, pineapple, tofu and sauces that taste super amazing. This slightly sweet and savory rice is a treat for sure.
• Vegetable Fried Rice: Another classic, this vegetable fried rice recipe is often seen on restaurant menus. It is made with regular short or long grain rice with an array of vegetables and simple ingredients like soy sauce, vinegar, salt and pepper. This is great with vegetable manchurian.
• Kimchi Fried Rice: An amazing recipe made with rice, kimchi and greens, kimchi fried rice is tangy, slightly spicy and flavorful. I have this kimchi fried quinoa that only needs the quinoa to be swapped with white rice to make it.
• Schezwan Fried Rice: This is the uncrowned hero of Indo-Chinese cuisine. Mixed vegetables, homemade schezwan sauce and white rice makes the most amazing and lip tantalizing schezwan fried rice.
• Burnt Garlic Fried Rice: Another amazing preparation, burnt garlic fried rice uses fried garlic, rice and vegetables. This is another recipe that pairs beautifully with all kinds of curries or by itself.

Moreover, we can use different substitutes for white rice to prepare fried 'rice. Here are some common ways to do so:

• Cauliflower Fried 'Rice': Simply substitute the rice with store bought cauliflower rice or use a food processor to make homemade cauliflower rice. This rice only needs lesser time to sauté compared to regular rice.
• Quinoa Fried 'Rice': A great option to cut down carbs is to use cooked quinoa instead of white rice. This is perfect with any curry as well.
• Brown Rice Fried 'Rice': An easy swap to white rice is to use cooked brown rice in the recipe.

Recipe FAQs

Serving Suggestions

This take out style jasmine fried rice pairs well with all kinds of curries. If you like Indo-Chinese, pair this with Manchow Soup, Chinese Bhel, Schezwan Noodles and Vegetable Manchurian for a complete meal.

Moreover, this rice pairs well with curries like tofu panang curry, thai green curry, massamam curry and Vegan red thai curry.

Plus, to spice it up and enjoy by itself, serve this with some homemade schezwan sauce on the side.

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