This vegan egg fried rice is a healthy, flavorful and high in protein meal. It comes together in less than 30 minutes and it’s a great way to use leftover rice.
This is my take on egg fried rice. It’s a typical Chinese dish that is usually made with eggs, so very much not vegan. I made it vegan and used tofu to replace eggs and create a protein-rich recipe that is healthy, without cholesterol and so easy to make. This recipe is inspired by the traditional Chinese recipe but is not in any way traditional. Nevertheless, it tastes amazing and is definitely worth a try!
It’s so flavorful and absolutely yummy! It’s a great lunch and dinner and I was surprised by how delicious it was. Here I use bell peppers and carrots but you can add whatever vegetables you like and customise it, or non at all. I definitely recommend adding the toppings fo garnish, the toasted cashews give it a really delicious final touch!
This Vegan Fried Rice is:
- Hearty
- Healthy
- Full of flavour
- Delicious
What you will need
- Cooked brown rice
- Carrots
- Bell Pepper
- Spring Onions
- Ginger, Garlic
- Sesame Oil
- Soy Sauce
- Cashews
How to make Vegan Egg Fried Rice
If not using cooked rice, the first step is to cook the rice. I used brown rice
1. In a large pan, heat up the sesame oil, the add garlic, ginger and spring onion and cook until soft. Add some water if they start to stick.
2. Then add carrots and bell peppers and cook for about 5 minutes
3.Make the tofu “egg”: crumble the tofu with your hands then mix with turmeric,soy sauce, garlic powder,mustard and black salt (optional)
4. Add it to the mixture, cook for 5 more minutes, season with soy sauce and then add the cook rice, mixing to combine.
5.Serve and top with spring onions and toasted cashews!
Other Recipes That You Might Like
Vegan Egg Fried Rice With Tofu and Vegetables
Equipment
- Pan
Ingredients
- 1.5 cups cooked rice (I used brown) (250 g)
- 3 carrots finely chopped
- 1 red bell pepper chopped
- 3 spring onions (plus more for topping) chopped
- 1 garlic clove finely chopped
- 1 tsp fresh ginger grated
- 1 tbsp sesame oil
- 1 tbsp soy sauce
- toasted cashews
- 210 g firm tofu
- 1/2 tsp turmeric
- 1 tsp soy sauce
- 1/2 tsp garlic powder
- 1/2 tsp mustard
- 1/2 tsp kala namak black salt (optional)
Instructions
- If not using cooked rice, fist cook the rice according to package instructions.
- In a large pan, heat up the sesame oil, the add garlic, ginger and spring onion. Cook until soft then add carrots and bell peppers
- Make the tofu mixture: crumble the tofu with your hands then mix with turmeric, soy sauce, garlic powder, mustard, and kala namak (black salt, optional)
- When they are starting to get soft, add the tofu mixture, cook for 5 minutes then season with soy sauce.
- Add cooked rice, mix well and serve. Garnish with more spring onion and toasted cashews. Enjoy!
Nutrition
