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    Home » Recipes » Rice

    Published: Dec 9, 2019 · Updated: Sep 4, 2020 · This post may contain affiliate links · We donate 10% of our profits to support good causes.

    Vegan Egg Fried Rice

    Jump to Recipe 6 Comments Share Pin Save Saved!
    A collage: Text reads vegan Egg Fried Rice. Above, heaped bowl of rice. Below, peas and spring onions on top of fried rice. .

    Egg fried rice is one of everybody’s favourite foods at a Chinese takeaway – so we had to create this recipe for us vegans to 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.

    A blue bowl filled with 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!

    Ingredient tips

    Here’s the key ingredients to our vegan fried rice and some helpful tips: 

    • Gram flour is the magic ingredient that replaces the egg in our vegan egg fried rice. It’s made from ground chickpeas and is an awesome vegan pantry staple to have on hand. It’s also known as garbanzo flour, chickpea flour or besan. It’s a traditional ingredient in Indian cooking, so you can easily buy it at Asian food stores or order it online. 
    • Kala namak is a volcanic rock salt with a sulphurous smell and has a very eggy taste. It’s also known as Indian black salt, although 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 flavour. 
    • Long grain rice such as jasmine rice works really well. Leftover rice that has been cooked the day before is ideal for frying. If you cook fresh, be sure to spread the rice out and let it steam off the moisture before using, otherwise it will be too sticky. 
    • Sesame oil brings a delicious nutty flavour. 
    • Soy sauce adds a yummy umami touch and moreish taste. 
    • And spring onions/scallions and frozen peas are really quick and easy veggies to add to the dish.
    A bowl of cooked rice, a bunch of spring onions, a cup of frozen peas, a bowl of gram flour mixed with water, and two small bowls containing sesame oil and soy sauce.

    Step by step

    It’s a really simple dish to make, we can do it in under 15 minutes when using leftover rice. Here’s a quick overview of the steps: 

    Scrambled up gram flour mixture in a frying pan.

    Step 1 - 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 and continue until cooked through. 

    A wooden spatula stirs the peas into the rice.

    Step 2 - Add the cooked rice to the pan and fry for a few minutes, while mixing it in with the scramble. Then 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.

    Pouring the soy sauce onto the fried rice.

    Step 3 - Mix the garlic powder (if using) with soy sauce, and pour it all over the rice. 

    The finished rice in a frying pan.

    Step 4 - Stir everything up one last time to make sure the flavour is evenly distributed.

    Substitutions and variations

    If you want to add more vegetables at the same time as the peas then choose other veggies that cook quickly, like frozen sweetcorn, pak choi or other leafy greens. You can also just stir fry veggies like diced carrots, peppers or mushrooms separately before cooking the rice and add them in later. 

    As an alternative to gram flour, you can use silken or soft tofu to make the scramble. Simply leave out the water in the ‘egg’ mixture and use crumbled tofu. 

    To make this vegan egg fried rice gluten free, you can use gf tamari sauce, or coconut aminos as a soy free alternative. 

    The bowl of rice is garnished with extra chopped spring onions.

    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:

    • Our favourite Sticky Lemon Tofu
    • 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 Very Vegan Val
    A fork takes a serving of the finished dish.

    We hope you enjoy our vegan egg fried rice as much as we do! Here’s some of our other tasty and quick vegan recipes for you to try next:

    Our incredibly easy Vegan Sweetcorn Fritters 

    These yummy Teriyaki Mushrooms

    And our 15 minute Easy Vegan Carbonara 

    Sophie and Paul

    📖 Recipe

    A blue green pottery bowl filled with a heap of vegan fried rice.

    Vegan Egg Fried Rice

    by Sophie & Paul
    5 from 6 votes
    Your Chinese takeaway favourite - vegan style! This vegan egg fried rice is oh so tasty and easy to make in just 15 minutes.
    Print Pin Save Saved!
    Prep Time: 5 minutes minutes
    Cook Time: 10 minutes minutes
    Total Time: 15 minutes minutes
    Makes: 4 servings
    Course: Main Course
    Cuisine: Chinese

    Ingredients
     

    • 3 cups (500 g) cooked white rice see below for rice cooking tips

    For the 'egg' mixture

    • 1 cup (120 g) gram flour also known as chickpea/garbanzo flour
    • ½ tsp (½ tsp) kala namak also known as black salt
    • ½ tsp (½ tsp) salt
    • 1 cup (240 ml) water
    • 2 tbsp olive oil

    For frying the rice

    • 1 tbsp sunflower oil
    • 1 cup (150 g) frozen peas
    • 5 spring onions finely sliced
    • 1 tsp sesame oil
    • 2 tbsp soy sauce use tamari for gluten free
    • ½ tsp (½ tsp) garlic powder optional

    Instructions
     

    For the 'egg' mixture

    • Whisk together the gram flour, kala namak, salt, water and olive oil, until you have a smooth batter.
      1 cup (120 g) gram flour, ½ tsp (½ tsp) kala namak, ½ tsp (½ tsp) salt, 1 cup (240 ml) water, 2 tbsp olive oil

    To fry the rice

    • In a large frying pan, heat up the sunflower oil on medium-high heat.
      1 tbsp sunflower oil
    • 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.
      3 cups (500 g) cooked white rice
    • 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.
      1 cup (150 g) frozen peas, 5 spring onions, 1 tsp sesame oil
    • 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.
      2 tbsp soy sauce, ½ tsp (½ tsp) garlic powder

    Notes

    Cooking the rice
    To make 3 cups of cooked rice: Bring 1 cup of white rice with 2 cups of water and half a teaspoon of salt to a boil in a saucepan, put the lid on and turn the heat down to a simmer. Without stirring, cook for 15 minutes or until all the water has absorbed. Transfer the rice into a container and refrigerate until you need it. Fluff it up with a fork to separate the grains before frying.
    For best results use rice that has been cooked the day before. To use freshly cooked rice, spread it out on a tray or large plate to steam off the excess moisture before frying.
    For Gluten Free
    Be sure to use gluten free soy sauce or tamari sauce.

    Nutrition

    Serving: 1bowl | Calories: 413kcal | Carbohydrates: 58g | Protein: 13g | Fat: 14g | Saturated Fat: 1g | Sodium: 1112mg | Potassium: 444mg | Fiber: 6g | Sugar: 6g | Vitamin A: 427IU | Vitamin C: 17mg | Calcium: 45mg | Iron: 3mg

    This information is calculated per serving and is an estimate only.

    Did you make this recipe?Leave a comment to let us know! Share a photo and tag @veganonboard - we love to see what you make!
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    Reader Interactions

    Comments

      5 from 6 votes (4 ratings without comment)

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      Recipe Rating




    1. Georgia Walker says

      September 06, 2021 at 6:39 pm

      Not sure what I did wrong but the egg mixture turned into a dough, cooked it until it dried out so I could break up into little pieces and overall tasted good but texture wasn't quite right!

      Reply
      • Sophie and Paul says

        April 26, 2022 at 11:41 am

        Hi Georgia, sounds like the 'egg' mixture was too dry. We recommend using scales to weigh any type of flour to get accurate measurements. Hope this helps, Paul

        Reply
    2. Chris says

      September 20, 2020 at 1:31 pm

      5 stars
      Absolutely loved it! Thank you for this!!

      Reply
      • Sophie and Paul says

        September 20, 2020 at 3:06 pm

        You're so welcome Chris! Glad you enjoyed it so much.

        Reply
      • Anna Brewer says

        March 26, 2024 at 9:15 pm

        5 stars
        Loved this recipe! Great flavour and texture. I'll definitely be making it again!

        Reply
        • Sophie and Paul says

          April 02, 2024 at 12:35 pm

          Thank you, Anna 🙂

          Reply

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