Vegan Egg Fried Rice
This vegan egg fried rice is easy to make, so comforting, and is better than takeout. You can enjoy it as a main, side, or even for breakfast! Make restaurant quality fried rice in just a few minutes.
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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