My twist on a Chinese take-away classic - vegan egg fried rice! Easy, tasty and perfect for a mid-week fake-away!
I've never wanted anything more RIGHT NOW than this vegan egg fried rice. Are you tired of being bullied by your non-vegan friends for eating plain, boring rice every time you make a fake-away? Well, get ready to show them who's boss with this mouth-watering vegan egg fried rice recipe!
Not only will it satisfy your hanger (can you tell I skipped lunch?), but it'll also make your friends regret not going vegan sooner (always a great goal). So, get your apron on and let's start cracking...wait, we're vegan, we don't crack anything. Let's get cooking!
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🧈 Vegan Egg Fried Rice Ingredients
As you might have noticed, I have a strong infatuation with eggy stuff recently (see my spanish omelette recipe!), so naturally, I'm going to sprinkle some vegan magic whenever I can! But, before we dive in, let me give you a brief overview of the ingredients with some additional notes!
Of course, if you're in a hurry, you can skip ahead to the bottom of the page for the complete recipe. It's all there waiting for you!
- Soft silken tofu
- Gram flour
- Kala namak
- Veg oil
- Spring onions
- Cloves of garlic
- Cooked, cooked jasmine rice
- Soy sauce
- White pepper
- MSG
- Toasted sesame oil
📝 A Note on MSG
In my honest opinion, MSG is essential for getting an authentic, delicious vegan egg fried rice. If you're spooked about MSG, don't worry - just leave it out. BUT if you're interested in interrogating why you're spooked about MSG, then I strongly advise you read this article.
TLDNR: MSG isn't dangerous but racism is.
🥣 Method
You can find the full recipe for my vegan Spanish omelette at the end of this page. But, if you're new to making a vegan Spanish omelette or just like to see pictures of cooking, no need to worry! I'll give you a brief summary to get you started. Let's begin!
1. First, cook your tofu mixture. This is going to become the "egg" in our vegan egg fried rice. IT takes a little longer to cook to a firm scramble than real eggs, so be patient. You'll also find it firms up significantly once cooled, so don't worry if things are still a little soft in the pan.
2. Next, cook the rice (again!). We're using pre-cooked rice, so it may be a little sticky. Make sure you fry off the onions and garlic in the pan first as the oil will help to break the rice apart and stop it being so sticky. We're not looking to brown the rice, just fry briefly.
3. Next, add the cooked, scrambled tofu and the other seasonings. I like to use white pepper but some people use Chinese five spice powder instead. You could even use a pinch of both?? Go wild!
4. Finally finish with the remaining spring onions and some toasted sesame oil for extra flavour. And there you have it! Your finished vegan egg fried rice! Exciting!
🔀 A Note on Re-heating Rice
Rice can be pretty risky to pre-heat, thanks to bacteria that can make you ill. But don't worry - just follow these rules and you'll be fine:
- cool the rice rapidly, preferably within an hour, after you've cooked it for the first time.
- If storing, refrigerate the rice for a maximum of one day before reheating.
- When reheating, ensure that the rice is heated thoroughly and steaming hot throughout.
- It is not recommended to reheat rice more than once. So once you've made your vegan egg fried rice, do not reheat it again.
🔪 Equipment
Here's everything you'll need to make a gorgeous batch of vegan egg fried rice.
- 1 Immersion Blender
- 1 wok or large non-stick frying pan
- 1 medium measuring jug
🤷♀️ Vegan Egg Fried Rice FAQs
A: Long-grain rice is recommended for fried rice. It should be cooked and cooled beforehand to ensure that the grains are separated and not too sticky. I like to use jasmine rice for extra flavour.
A: While vegetable oil is commonly used for stir-frying, you can use any oil with a high smoke point such as canola, grapeseed or peanut oil.
A: Any fried rice uses pre-cooked rice, so it's best to make fresh. This is because cooked rice shouldn't be reheated more than once for safety reasons.
Vegan Egg Fried Rice
Equipment
- 1 Immersion Blender
- 1 wok or large non-stick frying pan
- 1 medium measuring jug
Ingredients
- 150 g soft silken tofu
- 3 tablespoon gram flour (aka chickpea flour)
- ½ teaspoon kala namak (aka black salt)
- 3 tablespoon vegetable oil
- 4 spring onions (finely chopped)
- 4 cloves garlic
- 375 g jasmine rice (pre-cooked and cooled, ideally day-old and refrigerated)
- 2 teaspoon soy sauce
- ½ teaspoon white pepper (finely ground)
- ¼ teaspoon MSG (optional)
- 2 teaspoon toasted sesame oil
Instructions
- In a medium measuring jug, combine the soft silken tofu, gram flour and kala namak. Blend with an immersion blender until very smooth.150 g soft silken tofu, 3 tablespoon gram flour, ½ teaspoon kala namak
- Place a wok or non-stick frying pan over medium heat and add 2 tablespoon of the vegetable oil. Once hot, add the blended tofu mixture and fry for a few seconds or until the bottom of the mixture is starting to set firm.3 tablespoon vegetable oil
- Scramble the cooking tofu mixture with a spatula and keep stirring often while cooking until it resembles firm-cooked scrambled eggs (around 5 minutes). Remove the scrambled tofu from the heat and transfer to a plate to cool slightly while you start cooking the rice.
- Return the wok or pan to a medium heat and add the remaining 1 tablespoon vegetable oil. Once hot, add the whites of the spring onions and the garlic. Fry gently until browned but do not burn the garlic. Add the cooked rice and fry, stirring often for around 5 minutes.4 spring onions, 4 cloves garlic, 375 g jasmine rice
- Add the soy sauce, white pepper, MSG (if using) and the cooked tofu mixture. Stir through and fry for a further 5 minutes.2 teaspoon soy sauce, ½ teaspoon white pepper, ¼ teaspoon MSG
- Finally, remove from the heat and add the toasted sesame oil and greens of the spring onions. Stir through and serve immediately.2 teaspoon toasted sesame oil
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