Vegan Egg Fried Rice

This vegan egg fried rice recipe uses tofu to create a vegan version of a classic Chinese takeaway-style egg fried rice. It’s super quick and straightforward – the perfect accompaniment to your favourite Chinese dishes.

Course Dinner

Cuisine Chinese

Diet Vegan

Prep Time 5

Cook Time 15

Total Time 20

Servings

Calories 413kcal

Author Jess & Dan

Ingredients

For the tofu 'egg':

280 g firm tofu – crumbled
¼ teaspoon turmeric powder
¼ teaspoon kala namak
1 tablespoon nutritional yeast

For the rice:

1 onion – chopped
3 garlic cloves – crushed
250 g carrots – chopped into small cubes, ~2 carrots
800 g cooked rice ~ 250g dry weight
¾ cup peas
3 tablespoon soy sauce
4 spring onions – finely sliced

Metric - US Customary

Instructions

Start by making the scrambled tofu – crumble the tofu into a bowl, then add the kala namak, nutritional yeast and turmeric powder. Stir well until combined. It should look like small scrambled egg-like pieces (like in the pictures above), then set aside.
280 g firm tofu, ¼ teaspoon turmeric powder, ¼ teaspoon kala namak, 1 tablespoon nutritional yeast
In a wok, heat a splash of oil over medium-high heat. Add the onion and fry for a couple of minutes until the onion has softened.
1 onion
Add the garlic and fry for another minute, being careful not to burn it.
3 garlic cloves
Pop in the carrots and stir fry for a couple of minutes more.
250 g carrots
Stir in the rice until the mix is well combined, then add the soy sauce and give it another good stir to mix everything together.
800 g cooked rice, 3 tablespoon soy sauce
Finally, add the scrambled tofu and peas and keep frying for another couple of minutes until the whole mix is piping hot. Add the spring onions just before serving, and mix through.
¾ cup peas, 4 spring onions
Serve with sweet and sour tofu or any other dish of your choice.

Video

Notes

Kala namak is sulphurous and gives the tofu ‘egg’ an eggy flavour. If you don’t have it, or just don’t like it, that’s fine just omit it. The finished dish won’t have an eggy flavour, but it’s subtle anyway and won’t impact the recipe too much.
Use leftover rice or rice that you’ve cooked the day before and kept in the fridge overnight. You could cook the rice a couple of hours before making the recipe and leave it out to dry out a bit if you’re pushed for time.
While this recipe uses carrots, baby corn and peas, you can use a whole variety of veg to suit your taste or what you have in the fridge. We also recommend peppers (capsicum), green beans and sweetcorn.
This tofu fried rice is best eaten fresh, but it will keep in the fridge for upto 3 days, or in the freezer for upto 3 months. Just make sure to defrost it if freezing, and in both cases thoroughly reheat it until piping hot.

Nutrition