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!

Course Entree

Cuisine Chinese, Vegan

Prep Time 10

Cook Time 20

Total Time 30

Servings People

Calories 312kcal

Author Melissa Huggins

Equipment

Large Non-Stick Skillet

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

US Customary - Metric

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