This vegan egg fried rice is perfect for any meal or even breakfast! It’s super easy to throw together and way better than takeout. It tastes just like restaurant quality and is the ultimate comfort food.

Fried rice is something I always get asked on how to make, but to be honest, I never measure anything. This time, I decided I needed a basic recipe on my blog for those of you who want a classic Chinese fried rice. It’s one of those dishes I grew up eating and ate a lot of on the streets of Taiwan. Fried rice is my kind of comfort food and my kids love it too.

For the vegan egg, I used JUST egg but feel free to use any egg replacement like tofu scramble. I wanted to use something that tastes just like the real deal so the JUST egg was the winner. For the vegetables, I used a mixture of frozen veggies that I defrosted with cold water and drained. You can use whatever veggies you want. Remember, fried rice is so customizable and you can use whatever you have on hand and it will still taste amazing.

The key to the perfect fried rice is using day old, refrigerated/cold rice. You don’t want mushy fried rice, so please don’t skip this step! Also, use enough oil so that the rice doesn’t stick together. I tried to keep my fried rice a little healthier and used avocado oil and didn’t go overboard on the oil. I thought 3 tablespoons was perfect.

To season the fried rice, I used soy sauce, vegetarian oyster sauce, salt, white pepper, and mushroom bouillon powder (to give it that MSG/authentic taste). The vegetarian oyster sauce adds a hint of sweetness to balance the salt and gives it that restaurant quality taste. You can leave it out and just sub in more soy sauce and add a little bit of sugar if you can’t find it. However, it should be easy to find at any Asian grocery store.

I literally crave fried rice year round and this vegan egg fried rice never disappoints. The whole family loves it and we make it regularly. If you make this recipe, please tag me @nutsaboutgreens on Instagram so I can see your creations and leave a review below!

Prep Time:5

Cook Time:10

Total Time:15

Ingredients

4 cups refrigerated day old cooked rice (I used jasmine rice)
2 1/2 cups frozen veggies, defrosted and drained (fresh is fine too)
4 cloves garlic, minced
3 stalks green onion, finely chopped and green and white parts separated
3 Tbsp avocado oil, divided
2 tsp sesame oil
3 Tbsp low sodium soy sauce
1 Tbsp vegetarian oyster sauce
1/4-1/2 tsp salt
1/2 tsp white pepper
1 1/4 tsp mushroom bouillon powder
1 1/4 cup JUST egg (or any egg replacer, like tofu)

Instructions

In a large wok over medium heat, add 1 Tbsp oil. Then pour the JUST egg in. Scramble until cooked through. Remove from wok and set aside.
Add the rest of the oil (2 Tbsp) to the wok and turn heat up to medium high. Add the garlic and white parts of the green onion. Saute for 30 seconds. Add the defrosted veggies and saute for 2-3 minutes.
Add the rice, soy sauce, vegetarian oyster sauce, salt, white pepper, and mushroom powder. Stir fry for 1-2 minutes and everything is well combined. Add the scrambled vegan egg, sesame oil, and green parts of the green onion. Stir fry for 1 more minute. Taste and adjust seasonings if needed. Serve and enjoy!

Servings: 4

Author: valeria.chao

Vegan Egg Fried Rice