An all vegan egg fried rice that is easy to make, ready in less than 30 minutes, plus is the perfect way to use up any leftover rice you have! It is high in protein, healthy and satisfying, even nonvegans will love it!
- 1 block extra-firm tofu, drained and pressed
- 1 tablespoon oil
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon turmeric
- 1/4 teaspoon kala namak (Indian black salt for the eggy flavor; optional but highly recommended!)
- Salt and black pepper, to taste
- 1 tablespoon oil
- 1 shallot, finely diced
- 3 large cloves garlic, minced
- 3 green onions, finely sliced
- 1/2–1 cayenne chili pepper, finely diced with seeds removed * (see notes)
- 1 cup frozen mixed veggies
- Optional: 1 tablespoon grated fresh ginger
- 4 cups day-old cooked white rice
- 3–4 tablespoons soy sauce
- 1 tablespoon vegetarian oyster sauce
- Salt and Black pepper, to taste
- 1 1/2 cups tofu scramble
- 1/2 teaspoon toasted sesame oil
- In a large wok or skillet over medium-low heat, add in the oil. Once heated, using clean hands, crumble in the pressed tofu. Sprinkle over the onion powder, garlic powder, turmeric, and a pinch of salt, and mix through until uniform.
- Cook for 5-8 minutes, or until the mixture has dried out to your desired consistency.
- Season with salt and pepper to taste. Remove from heat and mix in the kala namak. Remove the tofu scramble from the pan and set it aside for later.
- Clean up the pan if necessary and return it to the burner.
- Set the pan over medium-high heat and add another tablespoon of oil. Once heated, add in the shallots, garlic, 2 of the sliced scallions, diced pepper, and a pinch of salt. Sauté for 3-5 minutes, or until the shallots are translucent.
- Add in the mixed veggies and ginger, and cook for about 3 minutes more.
- Add in the rice. Using your spatula, break up any large pieces as necessary. Mix everything until uniform and cook for about 6-8 minutes, stirring occasionally.
- Drizzle over the soy sauce and oyster sauce, and stir to combine. Sauté for 2 minutes more.
- Add in the tofu egg and a drizzle of sesame oil, and mix through. Cook for 1 minute more or until heated through.
- Remove from heat and season with salt and pepper as desired. Sprinkle over the last of the sliced green onions and enjoy!
- Tofu Scramble: We did not use the full tofu scramble recipe and saved the rest for another meal, but you are welcome to add the whole thing if you don’t mind it being extra (vegan) eggy!
- Mixed Veggies: To make this recipe a bit simpler, we are using a frozen blend of mixed veggies—carrots, green beans, corn, and peas. Feel free to use any other veggies in your fried rice if you’re looking to use up leftovers.
- Day-Old Cooked White Rice: For this recipe, using leftover, day-old rice is key! Since leftover rice is more dry and firm, it won’t get mushy when preparing it like it would using freshly cooked rice. If brown rice is all you have, that will work too.
- Ginger: This is not a traditional ingredient in fried rice but it is one of our favorite additions. It is optional so if you don’t like the flavor, you an skip it without sacrificing the outcome of the recipe.
- Soy Sauce: If you would like to make this recipe gluten-free, opt for tamari.
- Vegetarian Oyster Sauce: If you can’t get your hands on any, feel free to skip it and add additional soy sauce or salt, as needed to taste.
- Cayenne Chili Peppers: We used a fresh cayenne pepper, but you can use any pepper of your choice. Feel free to use the whole pepper and/or leave in the seeds if you are not sensitive to spice! You can even leave it out or opt for a bell pepper if you would like to keep it mild
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Entree, Lunch
- Method: Stovetop
- Cuisine: Vegan, Gluten-free
Keywords: Fried Rice, Leftover, Lunch, Dinner, Entree, Tofu, Vegan, Gluten-free