Vegan Egg Fried Rice
"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!"
Serves2 people
Preparation Time5 min
Cooking Time25 min
Cooking MethodSkillet
Ingredients
- 1 cup cooked rice
- 3 carrots finely chopped
- 1 red bell pepper chopped
- 3 spring onions ,(plus more for topping), chopped
- 1 garlic clove finely, chopped
- 1 teaspoon fresh ginger, grated
- 1 tablespoon sesame oil
- 1 tablespoon soy sauce
- 210 gram firm tofu
- 1 teaspoon turmeric
- 1 teaspoon soy sauce
- 1/2 teaspoon garlic powder
- 1/2 teaspoon mustard
- 1/2 teaspoon kala namak (black salt)
-
If not using cooked rice, first cook the rice according to package instructions.
-
In a large pan, heat up the sesame oil, then 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!