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Egg Fried Rice Recipe

Emily Carter
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.
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2 servings
Calories 380 kcal

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.