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Egg Fried Rice Recipe

Emily Carter
A delicious vegan fried rice made with tofu “egg,” crisp veggies, and savory seasoning to deliver comfort, flavor, and steady plant-powered protein.
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2 servings
Calories 260 kcal

Ingredients
  

  • 1 cup cooked rice
  • ½ cup crumbled tofu vegan egg swap
  • ½ cup chopped carrots
  • ½ cup chopped bell peppers
  • ¼ cup green peas
  • 1 tablespoon sesame oil
  • 1 teaspoon soy sauce
  • ½ teaspoon garlic paste
  • ½ teaspoon turmeric
  • ¼ teaspoon pepper
  • ¼ teaspoon salt
  • 1 tablespoon chopped spring onions
  • 1 teaspoon lemon juice

Instructions
 

  • Heat a wok and add 1 tablespoon sesame oil.
  • Add crumbled tofu and turmeric.
  • Cook 2 minutes until golden.
  • Add carrots, peas, and bell peppers.
  • Stir and cook 3 minutes.
  • Add rice and mix well.
  • Add soy sauce, garlic paste, pepper, and salt.
  • Toss for 2 minutes.
  • Finish with lemon juice and spring onions.
  • Serve hot as your Egg Fried Rice without eggs and without stress.

Notes

Nutritional Values (Per Serving)

Calories: 260
Total Fat: 7g
Saturated Fat: 1g
Carbohydrates: 38g
Fiber: 4g
Protein: 12g

Vitamins & Minerals (Per Serving)

Vitamin C: 14%
Iron: 12%
Vitamin A: 16%
Magnesium: 10%
Potassium: 9%

Additional Notes / Tips

  • Add shredded cabbage for extra crunch.
  • Use leftover rice for better texture.
  • A splash of chili oil instantly boosts the flavor.