Vegan Fried Rice
Updated: Sep 14, 2020
WATCH HOW TO MAKE IT HERE
The BEST Vegan Fried Rice Recipe (Easy & Delicious!)
Fried Rice is definitely a staple for my weekly recipe regime - mostly because it's so easy to make (especially with a RICE COOKER - you just press cook and walk away) plus I usually have all the ingredients I need already around the house.
This recipe has all the goodness - sweet, savory, and oh so comforting! And the best part? It literally takes like 5 minutes. Feel free to double for larger families or if you want leftovers like I usually do - and get creative to add whatever veggies you need to use up in the fridge - I usually adapt to whatever I have around and it's always dynamite!
As always - get creative, have fun and ENJOY eating your plants!
Vegan Fried Rice
Serves: 2-4 | Prep: 10 mins | Cook: 5 Mins | Ready: 15 Mins
Download Your RECIPE CARD PDF Here
Green onion (finely sliced)
Cooked jasmine rice (3 cups)
Just Egg (6 - 9 tbsp total)
Vegan butter (1-2 tbsp)
Shredded carrots (1 cup)
Canned or fresh cooked peas (1 cup or can)
Garlic (2 cloves - finely chopped)
White onion (1/2 large)
Green onion (3 stalks - finely sliced)
Maple syrup (3 tbsp)
Soy sauce (3 tbsp)
Sesame oil (2 tbsp)
Prep Work: Finely dice onion and garlic. Thinly slice green onion and set some aside for garnish. If you're not using pre-shredded carrots - peel and thinly slice carrots into matchstick-sized pieces.
Combine sauce ingredients together in a small bowl. Prepare 3 cups of cooked white rice according to cooking instructions - typically will be 1 to 1 1/2 cups water for every 1 cup of rice. Leftover rice works very well for this recipe.
1. Preheat your skillet and add butter. When melted add in white onion, shredded carrots, and garlic - saute on medium - medium-high heat until lightly golden - approximately 2 minutes.
2. Add already cooked white rice to skillet and stir together with the onion mix.
3. Push rice to the outer rim of your skillet to make an opening in the middle of the pan. Then, pour the Just Egg directly onto the skillet surface. If your pan seems dry - feel free to drizzle in a little more sesame oil onto the skillet to keep the "egg" from sticking.
Stir the "egg" carefully keeping it in the center of the skillet until it firms and resembles the texture of the scrambled egg. Next, add in the peas and green onion. Stir all ingredients together until completely combined.
4. Pour in the sauce and stir until rice is fully coated - taste and add in more soy sauce or salt to taste. Serve and garnish with sesame seeds and more thinly chopped green onion.
Pro Tip: When using Just Egg keep in mind 3 Tbsp = approx 1 egg so you can adjust to your preference.
Make this recipe even easier with a Rice Cooker. I'll have to admit I was so used to just making my rice in a pot because it was pretty simple, and well, I was good at it. BUT my sister in law let me give her rice cooker a try and there's just no going back. I mean, how can you argue with perfect rice every time with just the press of a button?!
If you're after more dairy replacement ideas, or even what to do to replace meat in all your favorite recipes, I've put together this Plant-Based Replacement Guide with all my favorite brands and so you can see what I use to keep plant-based food tasting good.
What's your favorite breakfast treat? Let me know in the comments below!