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!
Prep Time5 minutesmins
Cook Time10 minutesmins
Total Time15 minutesmins
Course: Main Dish
Cuisine: vegan, 亞洲, 台灣料理
Keyword: Asian recipe, dairy-free, fried rice, Taiwanese, tofu, vegan
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.