Who doesn’t like a good Chinese fried rice? I know I do, the perfect greasy type of foodie deliciousness to eat with your favourite curry or Asian-inspired dish.
Problem is, with most Chinese restaurants not being very accommodating to vegans; with fried rice notoriously containing egg; it can be hard to find a solid vegan fried rice, unless you were to make it yourself that is!
Does fried rice have egg?
Usually fried rice does contain egg. This veganised take on fried rice is instead using tofu scramble as a replacement for egg. You don’t necessarily need to add the tofu scramble to the mix but I feel it’s a nice touch.
A nice extra bit of protein, pairing well with the array of veggies in the mix.
What’s the best rice to use?
The best rice to use in fried rice is ideally long-grain rice. This is due to its lighter nature. Its properties not being as sticky as other rice, i.e. sushi and brown rice.
Brown rice can also be used, as well as basmati. When these varieties are cooked and have been chilled for a day in advance they can be used.
Should I use pre-cooked rice?
We only want to be using pre-cooked rice in this recipe, as we highlighted above; ideally long-grain jasmine or basmati rice. Ensure you refrigerate this rice in advance, at least a day, so the grains are solid enough to be cooked.
This veggie fried rice recipe has got to be one of the easiest recipes to have on-hand. A lot of people tend to complicate Chinese food, when in reality the concepts of these stir fry meals are incredibly simple. Much like our veggie chow mein, which is another easy veganised take on a Chinese takeaway favourite.
What pairs well with veggie fried rice?
Veggie fried rice tends to pair well with vegan curry dishes, as well as veggie spring rolls, or even a sweet and sour tofu. The possibilities are endless, really.
There’s no judgement, you can munch this vegan fried rice with any side dish as you so please, just ensure to bookmark this page and share with your loved ones if you loved this recipe!
| Prep Time | 5 minutes |
| Cook Time | 15 minutes |
| Passive Time | 25 minutes |
| Servings |
people
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- 3 cups Long grain rice cooked
- 1 cup Tofu scramble prepped
- 2 tbsp Soy Sauce
- 1 inch Ginger
- 1 tbsp Sesame oil
- 1 Spring onion
- 1 Bell Pepper
- 50 Grams Mange tout
- 50 Grams Green peas cooked
- 1 tbsp Black Sesame Seeds
Ingredients
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- Heat oil in a wok, add crushed and cubed ginger & garlic, with thinly sliced spring onion, sizzle for 2-3 minutes until aromatic.
- Add bell pepper, peas, and mange tout, add soy sauce, and stir fry for 2 minutes on a lower heat, until veggies release their water.
- Stir in cooked rice and stir fry for 5-7 minutes on a medium heat, until rice is evenly coated and slightly brown.
- Add prepped tofu scramble to the mix, stir fry for 2-3 minutes more.
- Stir well, remove from heat and serve with your favourite side dishes.
For best results, pre-prepare tofu scramble using my provided recipe.
