Vegan Egg Fried Rice

September 5, 2018

Leftovers

By: Chris Petrellese 

This vegan egg-fried rice 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 non-vegans will love it!

3/4 image of bowl of fried rice on styled grey background

Rice is a big part of our diet here in the SSV household, so quite often we have a large container of rice in the fridge to enjoy throughout the week. Since we’ve been finding new and creative ways to use up leftovers, this vegan egg-fried recipe has been such a winner.

over head image of ingredients for fried rice

Here’s What You Need to Make This Egg Fried Rice:

  • Tofu Scramble: The “egg” is this vegan egg-fried rice is actually tofu– it is the perfect ingredient to replicate the flavor and texture of eggs. You have to try it to believe how good it is! 
  • 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. We’ve used broccolli, bell peppers, and more, and it always comes out so tasty! 
  • Garlic, Green Onions, Shallots: All of the allium goodness! These simple yet essential aromatic ingredients start this dish off right.
  • 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: The perfect ingredient add some salty and umami flavor to your fried rice. If you would like to make this recipe gluten-free, opt for tamari.
  • Vegan Oyster Sauce: If you can find it, vegan oyster sauce will help deepen the flavor and aroma of your rice. We like to use this one!
  • Cayenne Chili Peppers: Adding a little touch of heat to this recipe really brings it to life. 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
  • Sesame Oil: Toasted sesame oil adds a rich, nutty, and toasty taste to the fried rice. We like to use this toasted sesame oil.
macro image of fried rice in a wok

A Bried History of Fried Rice

  • The earliest record of fried rice can be found in the Sui Dynasty in China
  • It is believed that fried rice orginated as a way to use up leftover rice to avoid Chinese taboos about food waste.
  • South china is more known for fried rice since rice is the staple gain there.
overhead image of vegan egg fried rice in a bowl

Looking For More Rice-Centric Recipes?

macro image of fried rice

If you’re looking for more ways to use up leftover rice, here’s the blog post for you!

Print
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overhead image of vegan egg fried rice in a bowl

Vegan Egg Fried Rice


  • Author: Jasmine @ Sweet Simple Vegan
  • Total Time: 25 minutes
  • Yield: 5 servings

Description

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!


Ingredients

Tofu Egg

  • 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

Fried Rice

  • 1 tablespoon oil
  • 1 shallot, finely diced
  • 3 large cloves garlic, minced
  • 3 green onions, finely sliced
  • 1/21 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
  • 34 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

Instructions

  1. 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. 
  2. Cook for 5-8 minutes, or until the mixture has dried out to your desired consistency.
  3. 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.
  4. Clean up the pan if necessary and return it to the burner. 
  5. 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.
  6. Add in the mixed veggies and ginger, and cook for about 3 minutes more.
  7. 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. 
  8. Drizzle over the soy sauce and oyster sauce, and stir to combine. Sauté for 2 minutes more.
  9. Add in the tofu egg and a drizzle of sesame oil, and mix through. Cook for 1 minute more or until heated through. 
  10. Remove from heat and season with salt and pepper as desired. Sprinkle over the last of the sliced green onions and enjoy!

Notes

  • 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

Disclaimer: This page may contain affiliate links, which simply means that we earn a commission if you purchase through those links, but your price remains the same. Thank you for supporting Sweet Simple Vegan!

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Recipe rating

  1. GIULIA says:

    Loving it, it is complete dish, colorful and delcious, plus is perfect for lunch box!!!

  2. Raizah Flores says:

    This was so tasty ! I’ve tried many other fried rice recipes but this one is my favorite. I ate it for breakfast , yum !

  3. barry F Roach says:

    do you crumble the tofu or cut in blocks?

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