Before I became vegan, egg fried rice was one of my favourite takeaway items. Although I love tofu, I could not quite understand how it would replicate the egg successfully. I am now a huge convert and enjoy this healthier version much better.
This is a lovely, easy recipe, especially for using any leftover rice. If not, I prepare a batch of rice the night before, and even chop my vegetables, so everything is ready to cook.
- Delicious
- Spicy
- Great for meal prep
- Quick
- Variable with ingredients
It is made using one pot, either a wok or a deep-sided frying pan. Anything that reduces the washing up. I like to serve mine with some kimchi, sweet chilli sauce and some extra marinated tofu.
Ingredients needed
Firm Tofu
This is the best tofu for this recipe. It holds its shape, and it replicates scrambled eggs in this recipe in a way that silken tofu would not. If silken tofu were used, the dish would become too sloppy, not the look we are going for.
Rice
This recipe needs to be made with cold rice with cold long-grain rice, but you could use whatever rice you have leftover. I tend to cook a batch of rice to last me a few days for meal prep.
Kala Namak
Also known as black salt, as well as helping with digestive issues, it has a pungent, sulphurous smell and egg-like taste. This makes it very useful in vegan recipes such as egg salad, scrambled eggs and egg fried rice.
Turmeric and nutritional yeast
The turmeric supplies the colour, and the nutritional yeast gives the dish a lovely savoury taste.
Onion
A white onion or a couple of shallots could be used.
Vegetables
One of the great things about this recipe is that you can swap ingredients for what you have on hand or what is in season. Other vegetables that would work are
- Courgette
- Mushrooms
- Broccolini
- Baby Sweetcorn
- Mangetout
- Spring onions
- Choy sum
- Carrot
Soy sauce & sesame oil
Every Asian dish has the obligatory soy sauce. Light or dark soy sauce is fine. Just make sure it is gluten-free and vegan. Sesame oil is better added at the end of the dish so you keep the lovely flavour. Toasted sesame is even better.
Vegan Spicy Stir-Fried Rice
Description
This is a gorgeous, quick recipe one one-pot recipe. The vegetables can be varied depending on what is in season. It is just as good as any vegan takeaway.
Ingredients
For the vegan egg
The Rice
Instructions
- Crumble the tofu into a bowl and add the turmeric, kala namak, and nutritional yeast.
- Stir together until they are all combined. The result will resemble vegan scrambled eggs. Set this to one side
- Place your wok or deep frying pan over medium heat. Add the oil and then the onion. Let it cook for a few minutes until softened. Next, add the garlic and ginger and cook slightly. Taking care not to burn the garlic.
- Next, place the carrots in and cook for a few minutes before adding the peppers; these only need a couple of minutes, as we want to retain some texture.
- Stir in your rice until combined, and then add your soy sauce
- Finally, add your tofu, peas, and pak choi. Mix thoroughly and cook for a few minutes until everything is piping hot. Sprinkle over the toasted sesame oil and stir through, add the spring onions before serving, and enjoy.
- Carrot, lentil & butterbean soup
- Red Thai & Butternut Squash Soup
- Spiced Orchard & nutty crumble
- Vegan Creamy Chicken Noodle Soup
- Yorkshire Parkin
If you like this recipe, don’t forget to tag me on my Facebook page https://www.facebook.com/thegfveganalchemist. I love seeing your versions of my recipes. Also, I would love to hear your comments. Feedback is helpful and important.
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