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Vegan Egg Fried Rice

An easy recipe for vegan egg fried rice using Cauldron's marinated tofu pieces 

Servings 2

Ingredients

For the Vegan Egg Fried Rice

  • 1 cup/175g white basmati rice (uncooked weight), cooked
  • 1/2 pack/80g Cauldron Marinated Tofu Pieces
  • 1/2 cup 75g frozen edamame beans, cooked, dropped into cold water and drained
  • 1/2 cup/75g frozen petits pois, cooked, dropped into cold water and drained
  • 1 tbsp sunflower oil
  • 3 spring onions, trimmed and sliced
  • 2 cloves garlic, peeled and chopped

For the Summer Vegetable Stir Fry

  • 1 tbsp sunflower oil
  • 1 small red pepper, deseeded and sliced
  • handful mange tout
  • handful mini corn
  • 3 spring onions, trimmed and sliced
  • 1 clove garlic, peeled and chopped
  • 1 inch frech ginger, peeled and finely chopped
  • 1/2 tbsp sesame oil
  • 1/2 tbsp tamari
  • freshly ground black pepper

Instructions

For the Vegan Egg Fried Rice

  1. Heat the oil in a heavy bottomed frying pan, add the cooked rice, tofu pieces, beans and peas and stir fry for 5 - 8 minutes until piping hot.

  2. Add the spring onions and garlic and fry for a further minute, remove from heat, cover to keep warm while you fry the veg.

For the Stir Fried Summer Veg

  1. Heat the sunflower oil until hot.

  2. Add the vegetables and stir fry over high heat for 2 - 3 minutes until just cooked but still crunchy.

  3. Add the garlic and ginger and fry for a further minute.

  4. Add the sesame oil and tamari plus a good grinding of black pepper and sizzle quickly, remove from heat.

  5. Serve the rice and vegetables piled up on a plate or in separate bowls if you're feeling fancy - we were!