Simple Egg Fried Rice Recipe
When life feels chaotic and your fridge looks tragic, this Simple Egg Fried Rice comes to the rescue like culinary therapy. Except—surprise—it’s vegan. Silky tofu scrambles pretend to be eggs while rice, veggies, and soy sauce deliver all the flavor without the cholesterol drama. It’s quick, budget-friendly, and doesn’t demand a Michelin star skill set. Perfect for lazy dinners, hungover brunches, or when you “accidentally” skip grocery shopping again. Grab a wok, toss, sizzle, and boom—dinner that looks fancy, tastes divine, and takes less time than deciding what to watch on Netflix.
Simple Egg Fried Rice Recipe
A vegan version of egg fried rice made with tofu scramble, mixed vegetables, and savory sauces for a wholesome, fast, and flavorful meal.
Ingredients
Method
- Heat olive oil in a skillet over medium heat.
- Add crumbled tofu, turmeric, and black salt. Sauté for 3 minutes until slightly golden. Set aside.
- In the same wok, heat sesame oil and add minced garlic and onion. Sauté until fragrant.
- Toss in carrots and peas. Stir-fry for 3–4 minutes until tender.
- Add the cooked rice and stir well to break any clumps.
- Pour in soy sauce and mix evenly.
- Stir in the tofu scramble and spring onions.
- Season with salt, pepper, and chili flakes.
- Toss everything together until hot and aromatic.
- Serve warm with extra soy sauce or a side of vegan chili oil.
Notes
Nutritional Values (Per Serving)
- Calories: 290
- Total Fat: 9 g
- Saturated Fat: 1.5 g
- Carbohydrates: 38 g
- Fiber: 4 g
- Protein: 12 g
Vitamins and Minerals (Per Serving)
- Iron: 18%
- Calcium: 10%
- Vitamin C: 14%
- Magnesium: 9%
- Potassium: 10%
Additional Notes / Tips
- Always use day-old rice—fresh rice turns mushy faster than a rom-com ending.
- For extra crunch, add cashews or toasted sesame seeds.
- Swap tofu for chickpea scramble if you’re avoiding soy.
- A splash of rice vinegar adds a restaurant-style tang.
- Bonus tip: double the batch—you’ll thank yourself at midnight.
