Have you ever looked at a bowl of leftover brown rice and thought, "What can I do with this"? We've all been there.

Tonight, let's turn that forgotten rice into a warm, comforting, and flavor-packed Vegan Rice Medley that's super easy and tastes surprisingly like something you'd order from a noodle shop!

This idea came about when the plan was to make noodles for dinner. But there it was—a bowl of untouched brown rice from lunch—just sitting there, begging to be used. So instead of cooking something new from scratch, we threw together a simple, hearty rice stir-fry with what we had on hand. The result? Two full bowls polished off by me and my son, and zero regrets.

Let's talk ingredients

This recipe is super flexible and uses basic kitchen staples. Here's what we used:

• 1 tomato

• 1 block of soft tofu

• 1/4 of a bell pepper (any color)

• 1 bowl of cooked brown rice (day-old rice works best)

• 1 tablespoon of organic soy sauce

• A bit of canola oil (or your choice of vegetable oil)

• A pinch of salt

If you don't have bell pepper, feel free to substitute with carrots, corn, or green peas. This recipe welcomes swaps!

Step 1: Prep the tomato

First, peel your tomato. A quick way is to dip it in boiling water for a few seconds—this helps the skin come off easily. Then cut it into medium-sized chunks and set aside.

Step 2: Cut the tofu

Gently remove the tofu from the pack and slice it into bite-sized cubes. Be careful—soft tofu can break easily, and we want to keep the pieces whole for a nice texture later.

Step 3: Get your rice ready

If your brown rice is cold from the fridge, let it come to room temperature or warm it slightly. This helps it break apart more easily in the pan and gives it a better stir-fry texture.

Step 4: Start cooking—add tomato to the pan

Heat your pan on medium-low, pour in a small amount of oil, and immediately toss in the chopped tomato. Let it cook for 30 seconds to a minute, stirring occasionally. You want the tomato to release its juices and become slightly soft and saucy.

Step 5: Add tofu and a splash of water

Next, gently add the tofu cubes and pour in a little water. Let this simmer together for a minute or two. This step helps the tofu soak up the tomato flavor while staying tender.

Step 6: Toss in the bell pepper

Now's the time to add that bit of bell pepper. It gives the dish color and a sweet crunch that balances the tangy tomato and smooth tofu.

Step 7: Season it!

Drizzle in the soy sauce and gently stir everything together. Be careful when mixing so you don't break up the tofu. You want everything evenly coated but still looking good.

Step 8: Time to add the rice

Dump in the bowl of brown rice and mix it in with the veggies and sauce. Stir well but gently, pressing down any big clumps of rice. Cover with a lid for a minute to let the flavors soak in.

Step 9: Final touch—salt

Just before turning off the heat, sprinkle in a little salt to balance the flavor. Since soy sauce is already salty, go easy here.

Step 10: All done—serve it up!

That's it! Scoop it into bowls while it's hot. The rice is juicy, the tofu's soft and flavorful, and the tomato gives everything a rich, comforting finish. My son and I couldn't stop at just one bowl!

Helpful tips from our kitchen

• Always add tomatoes to a cool pan with oil to reduce smoke and bring out their juices.

• Don't toss all the veggies in at once. Different ingredients need different cook times.

• Be gentle with tofu when stirring—keep it whole for the best texture and look.

Lykkers, don't waste that rice!

This cozy vegan stir-fry is the perfect way to use up leftovers and whip up a meal that feels brand new. It's quick, satisfying, and surprisingly comforting. If you give it a try, let us know how it turned out and what veggies you added! Drop us a comment or a photo—we'd love to see your version. Let's keep creating delicious surprises from the simplest ingredients!