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Stir-fried fragrant rice mixed with finally chopped vegetables and scrambled tofu that mimics eggs, this Vegan Egg Fried Rice is one of my go-to meals that reminds my hometown (Taiwan) and my teenager years. The tantalizing umami aroma always makes me eat more than I expected!
Story behind this Vegan Egg Fried Rice
Fried rice is a common dish in Taiwan, where I grew up. It’s also one of those things that I could make myself from an early age (like 15).
I didn’t come from a financially comfortable family, so I was very frugal. Fried rice was one of the most budget-friendly meal options. Basically, it’s just made of some vegetables, eggs, and rice, along with some seasoning.
Traditional fried rice usually has scrambled eggs, which was an issue for vegans, including me. But the memory of making vegan scrambled eggs with tofu came up to me the other day. So I think I can make an egg fried rice again, but vegan (with scrambled tofu)!
What’s special about this Vegan Egg Fried Rice?
- Tantalizing, fragrant rice with umami tastes
- Vegan, no animal products, scrambled eggs made of tofu!
- Very easy and quick to make, usually taking me only 15 minutes or so
- One-pan dish, not many things to wash (of course this is important!)
Vegan “Egg” Fried Rice
Ingredients
For the Scramble “Eggs” (Tofu Scramble)
- 1 tsp vegetable oil, I use extra-virgin rapesed oil
- 200 g firm tofu, drained
- 1/4 tsp turmeric powder
- 1/8 tsp coarsely ground black pepper
- 1/8 tsp garlic powder
- 1 tsp soy sauce
- 1/8 tsp Kala Namak, (black salt) optional*
For the Fried Rice
- 1 tsp vegetable oil
- 2 garlic cloves, minced
- 3 spring onions, (scallions) chopped and separate the white and green part
- 100 g carrots, diced (~1 small carrot)
- 250 ml cooked short-grain rice, chilled in the fridge overnight (1 cup)**
- 1 Tbsp soy sauce, light
- 1 Tbsp vegan oyster sauce
Optional add-ons
- 1 small chili, chopped
- 1/4 tsp chili oil, See How to Make Chili Oil
Instructions
- Make the vegan scrambled eggs first: Heat a wok or pan (I like using non-stick) over medium-high heat. Once the pan is hot, add the oil. Then use your fingers to crumble the tofu into the pan. Use a spatula to stir the tofu a bit. Then let it cook for about 4 minutes until the tofu starts browning a bit.
- Add turmeric, black pepper, garlic powder, and Kala Namak (black salt) to the tofu. Stir and cook for another minute, then add the soy sauce. Stir all together evenly. Transfer the tofu scramble to a bowl and set it aside for later.
- Let’s make the fried rice: Keep the heat on medium high. Once the pan is hot, add the oil, minced garlic, and the white part of chopped spring onions. Stir to cook until the garlic is fragrant.
- Add the diced carrots. Stir and cook for another minute. Add a dash of hot water to deglaze the pan. Cook until the carrots are soft.Then add cooked rice. Use a spatula or chopsticks to separate the rice and mix it with other ingredients.
- Finally, add soy sauce and vegan oyster sauce. Stir everything together and cook until all the seasoning is absorbed, the rice looks not wet.
- Turn off the heat, then add the green parts of the chopped spring onion. Stir everything together. Serve in a bowl and add chopped chili and chili oil if you like. Enjoy!
Notes
- *Kala Namak (black salt): This salt is optional, but highly recommended. It will give the tofu an eggy taste.
- **Cooked rice: It’s very crucial to use chilled cooked rice in fried rice recipes. I usually use a mix of sushi rice and brown rice. I’d say any short-grain rice (not sticky) will be a good choice.
- Storage: If you got any leftover, let it cool down and store it in a food container in the fridge for up to 3 days. Microwave or steam until hot to serve.
How to Store Vegan Egg Fried Rice
It’s best to enjoy the fried rice freshly made. But if you got any leftover, let it cool down and store it in a food container in the fridge for up to 3 days. Microwave or steam it until hot to serve.
Extra Tips for Success
- Chill the cooked rice in the fridge. Using refrigerated cooked rice is very crucial in making perfect fried rice. I usually cook short-grain white rice in the rice cooker the night before. Let it cool down and store it in a container in the fridge overnight.
- Pan-fry the tofu scramble long enough to reduce the overall moisture. Even firm tofu still got quite a bit of water inside. We don’t want our fried rice to look like risotto, right? (even though I love risotto as well)
Questions You Might Have
What kind of rice can I use?
I’d say any short-grain rice will be a good option. Traditional fried rice typically uses short-grain white rice. I personally often use a mix of short-grain white rice and brown rice for more flavour and texture.
I don’t have vegan oyster sauce, is there anything else I can use?
What kind of oil can I use?
Any neutral flavour vegetable oil can do, like sunflower oil, canola oil, or grapeseed oil. Here I use extra-virgin rapeseed oil.
Final Words
Sometimes I found that I didn’t really write something that I had quite often because I thought they were “too normal” or “not new.” But right now I realize that old and new is always relative. Something is old for me might be something new for others, like this simple yet still very delicious vegan egg fried rice!
I hope you will love this vegan fried rice as much as I do. Let me know if you made it, or you have other questions. Happy fried rice! (I guess…?)
Love, – Nora
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