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    Home » All Recipes » Dinner

    Vegan Fried Rice

    April 26, 2020 By Melissa Huggins / 6 Comments

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    Jump to Recipe

    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!

    Overhead view of vegan fried rice in a bowl with chopsticks on the side.

    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!

    Table of Contents

    • How to cook it
    • Where can I find it?
    • What you'll need:
    • How to make vegan fried rice
    • Success tips
    • Flavor enhancing ideas
    • Vegan Egg Fried Rice

    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.

    Ingredients for the recipe on a stone table top.

    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.

    Bowl of vegan fried rice with chopsticks and napkin on the side.

    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

    • 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
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    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!

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    About Melissa

    I’m Melissa Huggins – the creator of Vegan Huggs. I started this blog to share delicious vegan recipes that everyone will love. Yep, that includes carnivores, too! Read more...

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      Recipe Rating




    1. Shirley Addams

      March 11, 2021 at 1:54 pm

      Is there a substitution for the "folded egg" product that I may get in Canada? Thanks.

      Reply
      • Melissa Huggins

        March 13, 2021 at 9:50 am

        Hi Shirley, I don't know of a store-bought substitute, but you can use 1/2 block (8oz) of extra firm tofu. Drain and press it for 20 minutes, then crumble with 1/4 teaspoon of turmeric, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and salt and pepper to taste (use black salt if you have it for the 'eggy' flavor. Fry it in a little oil in a pan over medium heat for a few minutes until slightly browned. Set it aside and add it at the final step of the written recipe. I hope this helps. Thanks for stopping by. 🙂

        Reply
        • Margaret

          April 16, 2021 at 11:25 am

          5 stars
          Delicious recipe, and thank you for the tofu alternative!

        • Melissa Huggins

          April 21, 2021 at 2:30 pm

          Hi Margaret, thank you so much! I'm glad you liked the tofu alternative. 🙂

      • Penny

        April 16, 2021 at 11:31 am

        Fried rice is one of my favorites and a go to meal. Thanks for info on Just Egg Folded! I’ll check for it at WF.

        Reply
    2. Liz Price

      October 31, 2020 at 2:15 pm

      I don’t think you can get JUST Egg Folded in the UK 😏

      Reply

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