vegan chinese egg fried rice

Vegan ‘Egg’ Fried Rice

I made a tofu scramble for the first time last week, and from the second I saw it and tasted it in all of its yellowy, eggy, garlicky deliciousness my mind started racing with ideas, mainly shouting at me ‘Fried rice! Fried rice!’

I adore fried rice and thought that tofu scramble would be perfect as an egg replacement to emulate an authentic Chinese style egg fried rice – that’s completely vegan 🙂

You don’t have to be too precise with measurements here, I just used a small handful of carrot, mushroom, peas and crumbled tofu. Throw in whatever you’ve got!

I served this with steamed broccoli and an amazing sticky, sweet tofu dish which I’ll share with you later this week but I’d be happy with this rice dish as a meal on it’s own. I love gorgeous, quick comfort food that is just as tasty but so much healthier than ordering a take-away!!

Recipe below made enough for 2 greedy adults, 2 kids and a bowl leftover for me to scoff tomorrow.

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.
If you liked this post, please save or share 🙂Print this page
Email this to someone
Tweet about this on Twitter
Share on Facebook
Pin on Pinterest
Share on StumbleUpon
Recipes, Uncategorized