Egg Fried Rice Recipe
This egg fried rice rescues cravings without cracking shells or patience.
Fluffy grains, golden vegan egg, and bold seasoning prove comfort can stay plant-based and confident.
Grab chopsticks, roll eyes at bland takeout, and eat smarter tonight.
Egg Fried Rice Recipe
This vegan egg fried rice delivers classic street-style flavor, quick energy, and satisfying texture without animal ingredients.It works for fast dinners, lazy lunches, or midnight hunger negotiations.
Ingredients
- Cooked rice preferably day-old: 2 cups
- Firm tofu crumbled: 150 g
- Turmeric powder: ¼ tsp
- Black salt kala namak: ½ tsp
- Oil sesame or vegetable: 1½ tbsp
- Garlic minced: 1 tbsp
- Spring onion whites chopped: 2 tbsp
- Carrot finely chopped: ¼ cup
- Green peas: ¼ cup
- Soy sauce: 1½ tsp
- Black pepper: ½ tsp
- Spring onion greens chopped: 2 tbsp
Instructions
- Mix crumbled tofu with turmeric and black salt evenly.
- Heat 1 tbsp oil in a wok over medium heat.
- Add tofu mixture and sauté 3 minutes until lightly golden.
- Remove tofu and keep aside briefly.
- Add remaining oil, then garlic and spring onion whites.
- Stir-fry 30 seconds until aromatic.
- Add carrot and peas, cooking 2 minutes until tender.
- Add rice using 2 cups, tossing gently.
- Add soy sauce, pepper, tofu scramble, and mix 2 minutes.
- Garnish with spring onion greens and serve hot.
Notes
Nutritional Values (Per Serving)
- Calories: 380 kcal
- Total Fat: 11 g
- Saturated Fat: 1.6 g
- Carbohydrates: 54 g
- Fiber: 6 g
- Protein: 16 g
Vitamins & Minerals (Per Serving %)
- Iron: 22%
- Calcium: 20%
- Vitamin B6: 18%
- Magnesium: 19%
- Phosphorus: 25%
Additional Notes / Tips to Enhance the Flavor
Use cold rice for better texture and fewer clumps.Add chili oil if peace feels overrated.
Finish with sesame seeds for subtle crunch and confidence.
