We created this simple vegan egg fried rice dish after a friend introduced us to a new plant-based egg substitute. We’d been looking for a similar product to turn a family recipe for crepe-style pancakes into an egg and dairy-free alternative. This turned out perfectly, so if you’re looking for a new delicious breakfast or dessert, you should try our vegan pancake recipe.
For this Chinese-inspired dish though, adding a “couple of eggs” to a wok full of rice, vegetables, and chicken-style protein, culminated in a really tasty fried rice dinner. We’ve used a few oriental seasonings but made sure to list the alternatives, and we’ve tried and tasted both. Plus because we’re always out to make being vegan easy, this is a one-pot dish, with minimal prep work.
For some extra nutrients how about substituting a portion of the 500 g of basmati rice in this recipe with riced broccoli. You can cook some up in no more than 6 minutes, so if you’re feeling adventurous this is a simple way to add some extra colour and flavour to this tasty fried rice dish.
Vegan Egg Fried Rice Ingredients
500g basmati rice (pre-cooked)
170g vegan chicken pieces
1 Tbsp sesame oil (or vegetable oil)
1 large onion
3 tsp minced garlic
50g vegan egg powder (quantity if using Orgran Vegan Easy Egg, equivalent to 2 eggs)
2 1/2 Tbsp vegetable oil
240ml water
2 Tbsp soy sauce
1 Tbsp rice vinegar (or malt vinegar)
Diced spring onions (optional garnish)
Vegan Egg Fried Rice Recipe
Start by peeling and dicing up the single large onion into squares, and then discard the leafy parts of the spring onion, and slice them up into small ring sections.
Next, if you’re using the Orgran Easy Egg substitute you need to mix 50g of egg powder with 240 ml of water and 2 1/2 tablespoons of vegetable oil until you have a smooth yellow consistency ready to pour into the wok later.
Finally, take the plant-based chicken and two forks and shred them into smaller pieces for a more interesting texture that will blend better with the other ingredients.
Once the prep work is done, set a wok over medium heat, then add 1 tablespoon of sesame oil once it’s hot. Add the shredded chicken to the wok and stir fry until they are starting to brown and crisp a little.
Then slide in all the diced onion (not the spring onion) and keep stir-frying for another 3 minutes, just until the onion starts to soften. Now you should add the 3 teaspoons of minced garlic and mix this in, cooking for a further 2 minutes.
Now for the egg. Spread the contents of the wok out and make some space in the middle to pour in the egg mix. Let it cook untouched for about a minute, then slowly start to turn it over with the vegetables. You want the egg to form good-sized pieces, not coat everything in the wok and become lost.
Squeeze the pre-cooked rice into the pan and stir-fry all the ingredients together again for another 3 minutes, making sure to break up any clumps of rice. During this time also pour into the wok the 2 tablespoons of soy sauce and 1 tablespoon of rice vinegar, feel free to adjust these quantities and season to your tastes. Finally, serve up your egg-fried rice into bowls and garnish with the sliced spring onion.
VEGAN EGG FRIED RICE WITH CHICKEN
Ingredients
- 500 g basmati rice pre-cooked
- 170 g vegan chicken pieces
- 1 Tbsp sesame oil or vegetable oil
- 1 large onion
- 3 tsp minced garlic
- 50 g vegan egg powder quantity if using Orgran Vegan Easy Egg, equivalent to 2 eggs
- 2 1/2 Tbsp vegetable oil
- 240 ml water
- 2 Tbsp soy sauce
- 1 Tbsp rice vinegar or malt vinegar
- Diced spring onions optional garnish
Instructions
- Peel and dice the single large onion
- Remove the darker green leafy sections from the spring onion and then slice them into small ring sections
- Mix 50g of egg powder with 240ml of water and 2 1/2 Tbsp of vegetable oil, until you have a smooth yellow consistency
- Shred the plant-based chicken into smaller pieces
- Add 1 Tbsp of sesame oil to a hot wok over a medium heat
- Stir fry the shredded vegan chicken until it starts to brown
- Add the diced onion and stir fry for another 3 minutes until it starts to soften
- Include 3 tsp of minced garlic and keep frying for 2 more minutes
- Pour in the vegan egg mixture and let it set for a minute before gently turning everything over in the wok to break the cooked egg into smaller pieces
- Squeeze in the pre-cooked rice and continue to stir fry all the ingredients for a further 3 minutes
- While stirring pour in 2 tablespoons of soy sauce and 1 tablespoon of rice vinegar and mix well
- Serve with spring onion to garnish
Recipe FAQs
What vegetables are good to add to vegan egg fried rice?
- Bell Peppers: Sliced bell peppers, whether red, yellow, or green, add color and a sweet, slightly crunchy texture to the dish.
- Peas: Sweet green peas are a classic addition to egg fried rice, providing bursts of sweetness and vibrant green color.
- Carrots: Julienne or finely diced carrots add a touch of sweetness and a pleasant crunch when stir-fried.
- Broccoli: Cut broccoli florets into bite-sized pieces and blanch or stir-fry them for added texture and nutrition.
Can I Customize the Spice Level of Vegan Egg Fried Rice?
- Chili Sauce: Add a dash of your favorite chili sauce, such as Sriracha, sambal oelek, or chili garlic sauce, to the stir-fry. Start with a small amount and taste as you go, gradually adding more until you reach the desired level of heat.
- Red Pepper Flakes: Crushed red pepper flakes can be sprinkled into the dish during cooking or served as a condiment at the table. Adjust the amount to control the spiciness.
- Fresh Chili Peppers: Finely chopped fresh chili peppers, like jalapeños or Thai bird’s eye chilies, can be added to the stir-fry for a fiery kick. Remember that different types of chili peppers vary in heat, so use them according to your heat tolerance.
