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Vegan Egg Fried Rice

Vegan Egg Fried Rice

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Healthier vegan fried rice alternative to the traditional greasy chinese rice from the takeaways.
Super easy to make, and it's packed with veggies!
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Course, Side Dish
Cuisine Chinese
Servings 4
Calories 287 kcal

Ingredients
  

  • For the fried rice:
  • 1/4 carrot peeled and cubed
  • 1/2 cup/65g of frozen peas
  • 1/4 pepper chopped
  • Half an onion chopped
  • 2 gloves of garlic minced
  • 1/2 cup/90g of Uncooked rice cooked per packet instructions and set aside
  • 1 tbsp of soy sauce
  • 1 tbsp of hoisin sauce
  • 1 tbsp of olive oil
  • 1 tsp of sesame oil optional
  • For the vegan egg scramble
  • 8 oz/220g Extra Firm Tofu
  • 1 Tbsp Vegan Butter
  • 2 Tbsp Nutritional Yeast
  • 1/2 tsp Turmeric
  • 1/2 tsp Paprika
  • 1 tsp Dijon Mustard
  • 1/2 tsp Garlic Powder
  • 1/4 tsp Black Salt Kala Namak*
  • 1/4 tsp Onion Powder
  • 1/3 cup 80ml Soy Milk or any dairy-free milk

Instructions
 

  • First prepare the tofu egg:
  • Mash the tofu with a fork but leave some nice big chunks.
  • Add the nutritional yeast, turmeric, paprika, dijon mustard, garlic powder, and onion powder to a bowl. Then add the soy milk and whisk it in so you have a nice sauce.
  • Add the vegan butter to a frying pan and heat until hot. Add the tofu and fry it until lightly browned, being careful not to break it up too much when moving it around the pan.
  • Add the sauce and fold it in. Fry it until you’ve achieved the desired consistency, the tofu will absorb the sauce so you can have it as wet or as dry as you like. Just before the end - add the black salt. In that way, you won’t lose its eggy flavor. Set aside once cooked.
  • For the fried rice:
  • Heat the olive oil in a frying pan or a wok.
  • Add the onions and garlic and fry for 1-2 minutes. Add the rest of the veggies and stir-fry for 4-5 minutes.
  • Add the cooked (drained) rice, the soy sauce and housin and cook for another minute. Add the tofu scamble, mix well and serve drizzled with the sesame oil.

Notes

To make thins even easier, you can skip the tofu part, and just use 'Just Egg' or "follow your heart egg" - simply add it before the end with the rice and veggies and cook until it's all combined.
Store leftovers in the fridge and consume within 3 days.
* kala namak is black salt. it has a strong eggy smell and flavor :)

Nutrition

Serving: 1servingSugar: 3.3gFiber: 4.1gCalories: 287kcalFat: 8.6gProtein: 12.3gCarbohydrates: 39.4g
Keyword dairyfree, easytomake, healthy, rice, vegan
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