vegan chinese egg fried rice

Vegan ‘Egg’ Fried Rice

Vegan ‘Egg’ Fried Rice


  • 250g (uncooked weight) white or wholegrain rice (I use wholegrain – you don’t have to let it cool to stop it going mushy like white rice)
  • Oil (I used groundnut)
  • 2 spring onions (scallions), finely sliced
  • Half a carrot, very finely sliced then chopped
  • 2 mushrooms, very finely chopped
  • Handful of frozen peas
  • 1 clove garlic, crushed
  • Handful firm tofu, crumbled (around 50g)
  • Half teaspoon turmeric
  • Soy sauce


  1. Cook brown rice according to packet instructions.
  2. Put a wok over a medium / high heat. Add a splash of oil, and the crushed garlic and spring onion.
  3. Fry for a minute or so then crumble in the tofu. Sprinkle over the turmeric and season with salt and pepper.
  4. Fry for a couple of minutes, then add the carrots, mushrooms and peas and a good glug of soy sauce. 
  5. Fry for 2-3 more minutes until the veg and tofu has cooked through. 
  6. Add the cooked rice, and mix it all together. Add more soy sauce, turmeric and salt and pepper to your taste. Fry for a few minutes and serve.
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