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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.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Calories: 290
Ingredients Method Notes

Ingredients
  

  • For the Rice:
  • Cooked and cooled rice – 3 cups
  • Extra-firm tofu – 200 g crumbled
  • Sesame oil – 1 tbsp
  • Soy sauce – 2 tbsp
  • Garlic – 3 cloves minced
  • Onion – ½ cup chopped
  • Carrot – ½ cup diced
  • Green peas – ½ cup
  • Spring onions – ¼ cup chopped
  • Salt – ½ tsp
  • Black pepper – ¼ tsp
  • Chili flakes optional – ½ tsp
  • For the Tofu “Egg”:
  • Turmeric – ¼ tsp
  • Black salt kala namak – ⅛ tsp
  • Olive oil – 1 tsp

Method
 

  1. Heat olive oil in a skillet over medium heat.
  2. Add crumbled tofu, turmeric, and black salt. Sauté for 3 minutes until slightly golden. Set aside.
  3. In the same wok, heat sesame oil and add minced garlic and onion. Sauté until fragrant.
  4. Toss in carrots and peas. Stir-fry for 3–4 minutes until tender.
  5. Add the cooked rice and stir well to break any clumps.
  6. Pour in soy sauce and mix evenly.
  7. Stir in the tofu scramble and spring onions.
  8. Season with salt, pepper, and chili flakes.
  9. Toss everything together until hot and aromatic.
  10. 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.