This turmeric fried rice is a vibrant and easy vegetarian fried rice with the goodness of turmeric, ginger and garlic. This quick and easy recipe is perfect for a healthy weeknight dinner!
Lately, I am finding that more often than not I am looking for dairy free dinner recipes that are also super healthy without feeling like something super healthy.
I want the food I make to be full of flavour, comforting, yet hearty enough to not leave me hungry an hour after I eat. I also don’t want to be left over-full and bloated.
It’s all about finding a balance.
This turmeric fried rice ticks all my boxes. It’s rice, so we know it’s comforting and easy to make on a weeknight. It’s also full of the goodness of turmeric, garlic and ginger so basically it will heal your body from the inside out. Perfect for this time of year when it feels like everyone is getting sick.
This is one of those ‘throw together’ type meals using whatever you have in the house. I heard the idea when I was reading an interview with a health and fitness personality (can’t remember her name) in Women’s Health. She mentioned that one of her go-to dinners was turmeric fried rice and I thought that sounded amazing. Unable to find a recipe, I put together a few things that I thought would make it yummy and hey, it worked!
Like any fried rice, the main work is in the prep. Cook the rice, chop your veggies and make sure you have everything ready for the hot wok. While you don’t technically need a wok, it’s going to be the key to getting the brown ‘fried’ bits which equals flavour.
Key Ingredients
This easy turmeric fried rice uses a few simple ingredients and is forgiving based on what vegetables you have available.
- Rice – I am using regular white long grain rice but you could also use brown rice if you prefer.
- Tofu – this recipe uses classic medium tofu that breaks up and scrambles a little to provide texture to the fried rice similar to an egg in a traditional variation.
- Vegetables – my favourite combination in this recipe is carrots, frozen peas and fresh shitake mushrooms which provide a fantastic earthly flavour and texture but you can use any mushrooms or vegetables you prefer.
- Garlic and ginger – you can use fresh or crushed from a jar if you need something a little easier.
- Turmeric – the key ingredient for this dish, a little goes a long way!
- Chilli sauce – optional, but I love to add a little siracha to give the a little extra warmth.
Step-By-Step Instructions
To make this turmeric fried rice you’ll need a wok or a large frying pan, a way to cook your rice and a wok spatula / wok turner.
Start by cooking your rice, my preference is always by using a rice-cooker as it makes things so much easier to just set and forget.
While the rice is cooking, prepare the rest of the ingredients. Grate a large carrot and slice some shiitake mushrooms and grate your fresh ginger if using. For the tofu, drain and lightly press the tofu with a paper towel before slicing into cubes.
Heat 1 tablespoon of canola oil in a large wok over medium heat. Once the oil is hot, add the diced tofu and stir-fry it for about 5 minutes until it starts turning golden. You’ll notice the tofu breaking up and scrambling, this is ok!
Next, add the grated carrot, sliced mushrooms, and frozen peas to the wok. Continue stir-frying until the vegetables become soft and tender.
Crush the garlic and add it to the work with the ginger, turmeric, and salt. Mix everything together to distribute the flavours evenly.
Once the vegetables and tofu are well-coated with the spices, add the cooked rice to the wok. Make sure to scrape the bottom of the wok to prevent the rice from sticking.
For an extra spice, add 2-3 teaspoons of sriracha chilli sauce, or adjust the amount to your preference.
Stir-fry the mixture for about 2 minutes, breaking up any clumps of rice, until all the grains are coated and there are no more white grains of rice visible.
Recipe FAQs
Yes, this recipe reheats very well making it great for meal prep! I prefer to use the microwave, and heat on high for 1-2 minutes, or until heated through. Stir the rice halfway through for even heating.
You can also reheat on the stovetop in a non-stick pan or wok over medium heat. Add a small amount of oil, and stir-fry the rice for a few minutes until heated thoroughly. Remember to adjust the cooking time based on the portion size and desired temperature.
Absolutely! If you’re not a fan of tofu or prefer a different protein, you can substitute it with diced chicken, prawns, or even scrambled eggs. Adjust the cooking time accordingly to ensure your chosen protein is properly cooked.
Yes, as written this recipe is perfect for both vegan and vegetarian diets. It is also gluten free and dairy free!
More vegetarian dinner recipes:
5 Minute Sweet and Spicy Noodles
Tofu Lettuce Cups with Peanut Sauce
Vegetable Curry Pies
Crispy Tofu and Zoodles with Peanut Sauce
20 Minute Bow Tie Pasta
Turmeric Fried Rice
Ingredients
- 1 ½ cups white rice
- 1 tablespoon canola oil
- 300 grams medium classic tofu
- 1 large carrot
- 100 grams shiitake mushrooms
- ½ cup frozen peas
- 2 cloves garlic , crushed
- 1 teaspoon crushed ginger
- 1 teaspoon ground turmeric
- ¼ teaspoon salt
- 2-3 teaspoons sriracha chilli sauce
Instructions
- Cook rice in a rice-cooker according to directions. Grate carrot and slice mushrooms,and dice tofu.
- In a large wok, heat oil. Add diced tofu and stir fry for 5 minutes until it starts to get golden. The tofu will start to break up.
- Add in carrot, mushrooms and peas and stir fry until soft. Add in garlic, ginger, turmeric and salt and mix all together. Add in cooked rice and mix through, scraping the bottom of the wok to ensure it doesn’t stick. Add in sriracha to taste and stir fry for 2 minutes breaking up rice until there are no more white grains of rice. Serve and enjoy!
Nutrition
Nutritional information is provided as a guide only and is calculated using automated online tools, therefore we cannot guarantee the accuracy. We encourage you to make your own calculations based on the actual ingredients used in your recipe.
Jenn Sutton
My meat-loving husband even said this was a vegan dish he would “happily eat again.” So good! I used about 2 3/4 tsp of Siracha. It was just the right amount of heat.
Sally
Such a big compliment! Thanks Jenn 🙂