Recipe Sponsored by Cauldron Foods
Vegan Egg Fried Rice is super simple to make using Cauldron’s ready marinated tofu pieces which require absolutely no preparation whatsoever! No tofu pressing, no marinating, no waiting, on the table in the time it takes to cook rice!
I served it up with some stir fried summer veg in a light ginger, garlic and soy sauce and we scoffed the lot!
Read on for recipe tips and tricks or scroll to the bottom to find my recipe card with ingredients and instructions.
How to Make Vegan Egg Fried Rice
Which Rice for Egg Fried Rice?
White basmati rice works best here because it stands up to the rigours of stir frying without going all starchy. You can use any long grain rice for this dish, cooked according to your recipe or the packet instructions. If you’re in a real hurry you can even use a packet of ready cooked rice – this is a very valuable stand by on board our boat!
Vegan Egg Replacements
Cauldron’s marinated tofu pieces are absolute stars for quick veggie and vegan meals, lightly spiced they don’t overwhelm dishes and are happy to feature with a big bold sauce or in a lightly flavoured dish like this fried rice. The texture is firm but not crunchy and lovely and soft in the middle – just the texture needed for vegan ‘egg’ fried rice!
If you are yet to be converted to tofu I would urge you to start here as it really is super simple and very tasty. However if you are avoiding soy, or aren’t yet ready to take the plunge, replace it with creamy cannellini beans, chickpea tofu or chickpeas.
Spice Up Your Fried Rice
This recipe is for a lightly flavoured simple supper but I often throw in extras to suit my mood. Add…
- A pinch of spice. Chinese 5 spice, paprika, sumac or zataar all work well here.
- Chopped herbs. Throw in a handful of parsley, some chopped chives or some coriander.
- Seasoning. A splash of soy sauce and some black pepper lifts the flavours nicely.
- Get saucy. A dash of hot sauce or a smidgeon of sweet chilli will add a nice kick.
Looking for More Simple Vegan Meals? Try My…
- Easy Vegan Omelette with Fresh Herbs
- Roast Potato Curry
- Mushroom Stroganoff with Mustard mash
- Braised Lentils with Sausages
- Vegan Egg Mayo Salad Sandwich
If you make my recipe I’d love to hear how it turns out for you. Please leave a comment and a star rating below and share your pictures with me on social media. Tag me @thinlyspread and include the hashtag #thinlyspread so I can see them!
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Vegan Egg Fried Rice
Ingredients
For the Vegan Fried Rice
- 175 g white basmati rice (uncooked weight) cooked
- 80 g Cauldron Marinated Tofu Pieces
- 75 g frozen edamame beans cooked, dropped into cold water and drained
- 75 g 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 baby corn
- 3 spring onions trimmed and sliced
- 1 clove garlic peeled and chopped
- 1 inch fresh ginger peeled and finely chopped
- 1/2 tbsp sesame oil
- 1/2 tbsp tamari
- freshly ground black pepper
Instructions
For the Vegan Fried Rice
- 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.
- 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
- Heat the sunflower oil until hot.
- Add the vegetables and stir fry over high heat for 2 - 3 minutes until just cooked but still crunchy.
- Add the garlic and ginger and fry for a further minute.
- Add the sesame oil and tamari plus a good grinding of black pepper and sizzle quickly, remove from heat.
- Serve the rice and vegetables piled up on a plate or in separate bowls if you're feeling fancy - we were!
Notes
Nutrition
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