Vegan recipe

Teriyaki Fried Rice

Prep 10 mins
Cook 10 mins
Serves 2

Sweet, salty, vegan and full of delicious vegetables – there’s no need for takeaway when you can make this tasty, healthy alternative in under 20 minutes.

Teriyaki Tofu Pieces Find out more


1 pack of Cauldron Teriyaki Tofu Pieces
1 tbsp vegetable oil
1 small onion, finely chopped
2 garlic cloves, crushed
1 inch piece root ginger, peeled and grated
100 g broccoli florets
100 g mushrooms, sliced
1 carrot, finely diced
1 250 g pack of pre-cooked long grain rice
2 tbsp tamari
1 tbsp mirin
1 tbsp rice wine vinegar
1 spring onion, finely chopped
½ tbsp. sesame seeds


  1. Heat 1tbsp oil in a wok over a high heat.
  2. Add the onion, garlic and ginger and fry for 2-3 minutes, shaking and stirring continuously. Add the Cauldron Teriyaki Tofu Pieces, broccoli florets, mushrooms and carrot. Cook for a further 5 minutes.
  3. Mix the pre-cooked rice into the pan and heat through. Drizzle with tamari, mirin and rice wine vinegar and toss together until the sauce has completely coated everything.
  4. To serve, divide between two bowls and garnish with spring onion and sesame seeds.