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Purple fried rice (v)

An easy, delicious meal that is all the more enjoyable for being purple!
Serves 3
Vegan / vegetarian
Original post (with pictures) here


2/3 cup white or brown rice, uncooked
~175g (I used half of a 350g packet) firm tofu, pressed and cut into pieces
~1 - 2 tsp oil
1/8 cup maple syrup
1/8 cup soy sauce
1 tsp lemon juice
1 tsp chilli sauce
1/2 tbsp fresh ginger, grated or finely chopped
1 onion, diced
3 purple carrots, peeled and thinly sliced
1 capsicum, diced
2 sticks of celery, diced


1. Cook the rice according to packet instructions, until just cooked (I used white rice and cooked it on the stove top using the absorption method).

2. Meanwhile, stir fry the tofu until golden brown on both sides (use oil to taste; I used a drizzle). Combine the maple syrup, soy sauce, lemon juice, chilli sauce and ginger and whisk together. Pour over the tofu and cook until the sauce is nearly evaporated. Set aside.

3. In a large non-stick pan, stir fry the onion (again, use oil to taste) until lightly browned. Add the carrot, capsicum and celery and stir fry for a further 2 - 3 minutes. Add the tofu and remaining sauce and mix through. Keep over low heat, stirring occasionally, until the rice is cooked and can be added.

4. Add the rice to the vegetable and tofu mix and stir over low to medium heat for a few minutes. Then turn off the heat and allow the dish to stand for 10 - 20 minutes. Reheat in the pan before serving.