Egg and Vegetable Fried Rice
A vegan fried rice packed with protein-rich egg substitute, crisp vegetables, and savory soy flavors — quick, wholesome, and seriously satisfying.
Ingredients
- 2 cups cooked and cooled rice preferably a day old
- 1 tablespoon sesame oil
- 1 tablespoon vegetable oil
- ½ cup chopped carrots
- ½ cup green peas
- ½ cup bell peppers diced
- 1 small onion chopped
- 2 garlic cloves minced
- ½ cup vegan scrambled egg substitute or chickpea egg
- 2 tablespoons soy sauce
- 1 teaspoon rice vinegar
- Salt and pepper to taste
- 1 tablespoon chopped green onions for garnish
Instructions
- Heat sesame and vegetable oil in a wok over medium-high heat.
- Add garlic and onion; sauté until fragrant and lightly golden.
- Toss in carrots, peas, and bell peppers; stir-fry for 3–4 minutes.
- Push veggies aside and pour in vegan egg substitute. Scramble until fluffy.
- Add cooked rice and break apart any clumps with your spatula.
- Pour in soy sauce and rice vinegar. Stir until rice soaks up all that flavor.
- Sprinkle with green onions, toss once more, and serve hot.
- Enjoy your victory — dinner in under 30 minutes and zero drama.
Notes
Nutritional Values (Per Serving)
- Calories: 400
- Total Fat: 11 g
- Saturated Fat: 2 g
- Carbohydrates: 63 g
- Fiber: 6 g
- Protein: 12 g
Vitamins and Minerals (Per Serving)
- Iron: 15%
- Vitamin C: 20%
- Calcium: 9%
- Vitamin A: 22%
- Magnesium: 10%
Additional Notes / Tips
- Use day-old rice for the best texture — fresh rice gets clingy.
- Add chili flakes for a fiery kick.
- Don’t skip sesame oil — it’s the secret weapon.
- You can mix in tofu cubes for extra protein power.
- Warning: may cause you to flex your spatula skills proudly.