Vegan Fried Rice

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In just 30 minutes, you can have this takeout-inspired Vegan Fried Rice that requires just 10 ingredients. It's loaded with veggies, brimming with flavor, and tossed with fluffy plant eggs!

Plant eggs? YES! I made this Vegan Fried Rice with JUST Egg Folded and it took this recipe to another level!

This is a frozen, pre-baked version of their classic liquid variety that comes in a bottle. It's just as delicious and easier than ever to make, too!

How to cook it

You can cook it in 4 easy ways -  just pop it in a standard toaster, a skillet, the oven, or the microwave. I chose the toaster method and they were done in 6 minutes. They were evenly heated and perfectly fluffy. So easy!

Where can I find it?

It's located in the freezer section near the plant-based options and many mainstream grocery stores are now carrying it.

What you'll need:

• JUST Egg Folded (see recipe notes for alternatives)
• Coconut oil
• Red onion
• Garlic
• Ginger
• Crushed red pepper
• Fresh cracked pepper
• Frozen vegetable medley
• Cooked rice
• Tamari
• Green onions

How to make vegan fried rice

• Cook the vegan egg according to the package instructions (I used the toaster method). Let them slightly cool then roughly chop into bite-sized pieces. Set aside.
• Heat 1 tablespoon of coconut oil in a large non-stick pan over medium heat. Add onions and sauté for 2-3 minutes until softened.
• Now add the garlic, ginger, crushed red pepper. Sauté 30-60 seconds until fragrant.
• Add the vegetable medley. Sauté until slightly softened and heated throughout. About 2-3 minutes.
• Add the remaining 1 ½ tablespoons of oil to the pan. Now add the rice and stir to coat. Spread the rice out and lightly press it down. Cook for 3-5 minutes to lightly crisp the rice. Stir occasionally (see note).
• Add the JUST Egg, tamari, and green onions. Stir to combine and cook for 2-3 minutes to heat throughout. Taste for seasoning and add more if needed. Remove from heat.

Success tips

• I prefer to use a non-stick pan with this recipe because it requires minimal oil and the rice browns nicely without sticking. If you don't have a non-stick pan, you may need to add a little more oil and stir often to prevent sticking.
• This recipe works best with chilled, day-old rice. If you don't have any in the fridge, cook the rice, let it cool on a baking sheet, then place it in the fridge until it's completely cooled.
• If you don't want to fry the rice, you can skip adding the remaining oil to the pan and just add the tamari sauce and cook until heated throughout.
• I like to use coconut oil for this recipe because it adds a buttery flavor and the rice cooks beautifully. It won't taste like coconut, but if you are sensitive to coconut flavor, you can use unrefined coconut oil which is undetectable. Avocado, sunflower, and grapeseed oil are all great options too.
• For a soy-free and lower-sodium option, you can swap the tamari for coconut aminos.

Flavor enhancing ideas

• For extra zing, add 1-2 tablespoons of rice vinegar when the tamari goes into the pan.
• Add a nutty flavor, with a teaspoon of toasted sesame oil at the end of cooking.
• For extra spiciness, serve with sriracha.
• Add a subtle crunch and nutty flavor with a sprinkle of toasted sesame seeds to the finished dish.

More 30-minute meals to enjoy:

• Vegan Pad Thai
• Red Lentil Dahl
• One-Pot Tomato Orzo
• And a delicious collection of Easy Vegan Dinner Recipes to choose from!

I love to hear from you

If you make this Vegan Fried Rice, let me know what you think by ★ star rating it and leaving a comment below. It would really make my day. You can also follow me on Instagram and share your creation with me. Just tag me @veganhuggs and hashtag #veganhuggs so I don’t miss it.

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5 from 3 votes

Vegan Egg Fried Rice

In just 30 minutes, you can have this takeout-inspired Vegan Fried Rice that requires just 10 ingredients. It's loaded with veggies, brimming with flavor, and tossed with fluffy plant eggs! 

Prep Time10 mins

Cook Time20 mins

Total Time30 mins

Course: Entree

Cuisine: Chinese, Vegan

Servings: 5 People

Calories: 312kcal

Author: Melissa Huggins

Ingredients

US CustomaryMetric

• ▢ 2 JUST Egg Folded *see note for alternative
• ▢ 2 ½ tablespoons coconut oil , divided (or preferred cooking oil)
• ▢ 1 small red onion , diced
• ▢ 3 cloves garlic , minced
• ▢ 1 tablespoon ginger , grated or minced (fresh, frozen or jarred)
• ▢ ½ teaspoon crushed red pepper
• ▢ 1 ½ cups frozen vegetable medley , thawed
• ▢ 4 cups cooked rice , chilled (see note)
• ▢ 3-4 tablespoons tamari , low sodium (sub soy sauce)
• ▢ 2-3 stalks green onions , sliced

Recommended Equipment

• Large Non-Stick Skillet

Cook ModePrevent your screen from going dark

Instructions

• Cook the JUST Egg according to package instructions (I used the toaster method). Let them slightly cool then roughly chop into bite-sized pieces. Set aside.
• Heat 1 tablespoon of coconut oil in a large non-stick pan over medium heat. When the oil is hot and shimmering, add onions and sauté for 2-3 minutes until softened. 
• Now add the garlic, ginger, crushed red pepper. Sauté 30-60 seconds until fragrant.
• Add the vegetable medley. Sauté until slightly softened and heated throughout. About 2-3 minutes.
• Add the remaining 1 ½ tablespoons of oil to the pan. Now add the rice and stir to coat. Spread the rice out and lightly press it down. Cook for 3-5 minutes to lightly crisp the rice. Stir occasionally (see note).
• Add the JUST Egg, tamari and green onions. Stir to combine and cook for 2-3 minutes to heat throughout. Taste for seasoning and add more if needed. Remove from heat.

Notes

• If you can't find JUST Egg Foldable, you can use the liquid version and cook as directed on the bottle.
• Instead of JUST Egg, you can make this dish with crumbled tofu. Drain and press 9-12 ounces of extra-firm tofu (or use vacuum-packed to skip pressing). Crumble it into small pieces (not too small) and fry it in hot oil over medium heat until browned. Now add ½ teaspoon of salt (preferably black salt for eggy flavor), ½ teaspoon of turmeric, ½ teaspoon garlic powder, and black pepper. Toss gently to combine and set aside. If it's dry add 1 tablespoon of non-dairy milk and let it reduce and cook into the tofu. A sprinkle of nutritional yeast is nice too!
• I prefer to use a non-stick pan with this recipe because it requires minimal oil and the rice browns nicely without sticking. If you don't have a non-stick pan, you may need to add a little more oil and stir often to prevent sticking. 
• This recipe works best with day-old rice. If you don't have any in the fridge, cook the rice, let it cool on a baking sheet, then place it in the fridge until it's completely cooled. 
• If you don't want to fry the rice, you can skip adding the remaining oil to the pan and just add the tamari sauce and cook until heated throughout. 
• I prefer to use coconut oil because it adds a buttery flavor and the rice cooks beautifully in it. It won't taste like coconut, but if you are sensitive to coconut flavor, you can use unrefined coconut oil which is undetectable. Or use any oil that you prefer.
• If you don't have ginger, you can add some zing with 2-3 teaspoons of rice vinegar. Add it to the pan when the tamari goes in. A squeeze of fresh lemon or lime is nice, too. 
• To make it spicy, serve it with sriracha.

Nutrition

Serving: 1g | Calories: 312kcal | Carbohydrates: 48g | Protein: 6g | Fat: 10g | Saturated Fat: 6g | Sodium: 472mg | Sugar: 1g

Tried this recipe?Follow me @veganhuggs and mention #veganhuggs!