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tofu fried rice served in a black pan kept on a table napkin with yellow and white checks
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Vegan Egg Fried Rice

A delicious and quick vegan version of the Chinese egg fried rice. It's very hard to find out that there is no egg in this dish.
Course Main Course
Cuisine Chinese
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 5 people
Calories 388kcal
Author Vandana Chauhan

Ingredients

  • 5.5 cups leftover steamed rice
  • 1.5 cups roughly scrambled tofu
  • 1 cup finely chopped onion
  • ½ cup green peas fresh/ frozen
  • ½ cup finely chopped french beans
  • ½ cup finely shredded cabbage
  • ½ cup finely chopped carrots
  • ½ cup finely chopped bell pepper (any color)
  • ½ tablespoon finely chopped ginger
  • 1 tablespoon finely chopped garlic cloves
  • 1 teaspoon finely chopped green chilies
  • ¼ cup finely chopped spring onion (green part only)
  • 2 tbsp dark soy sauce
  • 1 tbsp vinegar
  • ⅛ teaspoon turmeric powder
  • ¼ teaspoon kala namak (Indian black salt)
  • ½ teaspoon black pepper powder
  • 2 tbsp cooking oil
  • Salt as per taste

Instructions

  • Heat a wok. Add scrambled tofu, turmeric powder, and Indian black salt. Cook for 4-5 minutes or till the raw smell of tofu goes away. Stir in between to ensure that it gets evenly cooked. Take out on a plate and keep aside.
  • Heat oil in a wok and add chopped ginger, garlic, and green chilies. Sauté for a few seconds till they become fragrant.
  • Next, add the chopped onion and sauté till it becomes translucent.
  • Once onions are done add all the other vegetables except spring onion and stir fry for 4-5 minutes on high heat or till the vegetables get cooked but stay crunchy.
  • Add chopped spring onion green, salt, and pepper. Saute for about a minute.
  • Next, add rice, soy sauce, and vinegar. Mix and stir fry for 2-3 minutes
  • Finally, add scrambled tofu and gently mix with the rice. Switch off the gas.
  • Garnish with chopped spring onions and enjoy your eggless egg fried rice!

Notes

  • After taking out the scrambled tofu either change the wok or wipe with a damp kitchen towel other turmeric will change the color of rice and vegetables too
  • Always use left over rice to make this or any other fried rice recipe

Nutrition

Calories: 388kcal | Carbohydrates: 61g | Protein: 14g | Fat: 10g | Saturated Fat: 1g | Sodium: 544mg | Potassium: 280mg | Fiber: 4g | Sugar: 5g | Vitamin A: 2842IU | Vitamin C: 34mg | Calcium: 139mg | Iron: 2mg