Vegan Egg Fried Rice

4.69 from 19 votes

My twist on a Chinese take-away classic - vegan egg fried rice! Easy, tasty and perfect for a mid-week fake-away!

Prep Time3

Cook Time15

Total Time18

Course: Main Course, Side Dish

Cuisine: American, Chinese, English

Servings:

Calories: 503kcal

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