Egg fried rice is one of everybody’s favourite foods at a Chinese takeaway – we had to create this recipe so us vegans can enjoy it too! If you’re looking for super tasty comfort food, a great side dish or quick and easy meal, try our vegan ‘egg’ fried rice.
Since becoming vegan, I never thought I’d eat this classic Chinese takeaway dish again. We had some rice leftover, so I thought I’d try making a vegan version and was blown away with how delicious and authentic it tasted!
Egg Fried Rice – Without Egg?!
The magic ingredient that replaces the egg in our vegan egg fried rice is gram flour. Gram flour is made from ground chickpeas and is quickly becoming one of our favourtie ingredients! It’s also known as garbanzo flour, chickpea flour or besan. It’s a staple ingredient in Indian cooking, so you can easily buy it at Asian food stores, as well as large supermarkets.
And to add even more ‘egg’ flavour we use a kala namak, a volcanic rock salt with a sulfurous smell. Also known as Indian black salt, it’s actually more pinkish in colour. You only need a small amount, but it really adds a savoury, umami flavour, and creates that distinctive eggy taste.
How to make our vegan egg fried rice
It’s a beautifulyl simple dish to make, we can do it under 15 minutes when using leftover rice. We tested a couple of different methods to make the vegan egg fried rice, and this is what works best: To first cook the ‘egg’ mixture for a bit, then scramble it up before adding the rice and other ingredients. We add peas and spring onions to our fried rice. Soy sauce and sesame oil really bring the moreish Chinese flavour to the rice.
If you want to add more vegetables then choose other veggies that cook quickly, like frozen sweetcorn, pak choi or other greens, add them at the same time as the peas. Or just stir fry veggies like carrots, peppers etc separately before cooking and add them in later.
Serve it with…
We often eat this vegan egg fried rice on its own – it’s just that tasty that it doesn’t need anything extra. But it would be fantastic served with other vegan dishes for a Chinese feast! Why not try:
- Crispy Orange Tofu from Vegan Travel Eats
- Vegan Scallion Pancakes by Cilantro and Citronella
- Spicy Szechuan Eggplant from Quite Good Food
- Vegan Crispy Duck Lettuce Wraps by Rhian’s Recipes
- And these Vegan Cream Cheese Wontons from Vegan Vegan Val
We hope you love our vegan egg fried rice as much as we do! Here’s some of our other tasty, quick vegan recipes for you to try next:
Sophie and Paul
Vegan Egg Fried Rice
- 3 cups cooked white rice see below for rice cooking tips
For the 'egg' mixture
- 1 cup gram flour also known as chickpea/garbanzo flour
- 1/2 tsp kala namak also known as black salt
- 1/2 tsp salt
- 1 cup water
- 2 tbsp olive oil
For frying the rice
- 1 tbsp sunflower oil
- 1 tsp sesame oil
- 1 cup frozen peas
- 2 tbsp soy sauce use tamari for gluten free
- 1/2 tsp garlic powder optional
- 5 spring onions
For the 'egg' mixture
- Mix the gram flour, kala namak, salt, olive oil and water together with a whisk, until you have a smooth batter.
To fry the rice
- In a large frying pan, heat up the sunflower oil on high heat.
- Then add the 'egg' mixture, let it cook for around 30 seconds and then start to scramble it up with a spatula.
- Continue until the egg mixture is all well cooked and doesn't stick to the pan when you scramble it.
- Add the cooked rice to the pan and fry for a few minutes, while mixing it in with the scramble.
- Clear some space in the pan, add the frozen peas, spring onions and sesame oil. Cook for 30 seconds before stirring in with the rice.
- Mix the garlic powder (if using) with soy sauce, and pour it all over the rice. Stir everything up one last time to make sure the flavour is evenly distributed.