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Vegan Egg Fried Rice

Watch how to make it here

Looking for a quick and easy meal? Here’s my vegan version of egg fried rice. It’s a quick and comforting meal that is perfect any time of the year.

A few notes:

  1. One to two day old Jasmine rice or long grain rice works best for this recipe. Please refrain from using freshly made rice otherwise the rice might turn out mushy.
  2. For the vegan egg, I used JUST egg but any liquid vegan egg replacer will do.
  3. Mushroom seasoning and garlic salt are essential seasonings that makes this fried rice recipe taste amazing.
  4. The recipe below is enough for 2 servings. Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Vegan Egg Fried Rice

1. One to two day old Jasmine rice or long grain rice works best for this recipe. Please refrain from using freshly made rice otherwise the rice might turn out mushy.
2. For the vegan egg, I used JUST egg but any liquid vegan egg replacer will do.
3. Mushroom seasoning and garlic salt are essential seasonings that makes this fried rice recipe taste amazing.
4. The recipe below is enough for 2 servings. Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Prep Time

5 min

cooking time

10 min

Servings

1

total time

15 min

Difficulty

Ingredients

1
3 cloves of garlic, minced
2
½ small yellow onion, diced
3
1 scallion, roughly chopped
4
1/2 cup JUST egg or egg replacer
5
3 tbsp vegetable oil
6
1 tbsp butter
7
1 tbsp soy sauce
8
1 tbsp sugar
9
1.5 tsp garlic salt
10
1 tbsp mushroom seasoning
11
Fresh ground black pepper
12
1/2 cup frozen peas and carrots, thawed
13
1 bowl cooked Jasmine rice (1-2 days old)

Cooking Instructions

1
Step 1
Prep the garlic, onion, and scallion. Separate the white and green ends of the scallion. Thaw the frozen peas and carrots by soaking in boiling hot water for a few minutes and drain.
2
Step 2
Heat up 1 tbsp of oil in a non-stick pan on medium heat. After it has been heated throughout, add the JUST egg. Cook for about 1-2 minutes and use a spatula to scramble the eggs. Remove from heat and set aside in a bowl.
3
Step 3
In the same pan, add 1 tbsp of oil and the day old rice. Use a spatula to break the rice apart until it is no longer in clumps. Fry for about 3-4 minutes to get it slightly crispy. Remove from heat and set aside on a plate.
4
Step 4
In the same pan, heat up 1 tbsp of oil on medium heat and add the onions. Let the onions sweat for 2-3 minutes before adding in the garlic and white ends of the scallion. After a minute, add the thawed peas and carrots. Add in the butter and rice. Mix everything well together. Season soy sauce, sugar, garlic salt, mushroom seasoning, and black pepper. Stir fry for a couple more minutes before topping off with the green ends of the scallion. Serve immediately and enjoy.
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ABOUT AUTHOR
Hi, I'm Tiff!

Tiff Loves Tofu is a blog all about simple and delicious plant-based recipes, largely influenced by my culture and life experiences. I hope to show people that cooking wholesome, vibrant plant-based meals is not only easy but it is loads of fun. So, let’s get cooking!

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