Easy Vegan Egg Fried Rice

Hello all you lazy asses!

Sorry for shouting, I’m just enthusiastic to see my people 😉

Today I’m sharing with you a super duper basic (but delicious!) Chinese-style fried rice recipe – egg fried rice!

Without eggs of course…duh. This is a vegan food blog, if you haven’t noticed.

Well, I guess if you’re not a vegan you can always swap out the tofu scramble for real eggs if you really want to. But this is faaaaaaaabulously lower in cholesterol, y’know?

Anyway, egg fried rice is kind of a dumb name. I mean, most Chinese fried rice has eggs anyway… -_-ll

But that’s how I’d call it in Cantonese. 鸡蛋炒饭 aka literally, egg fried rice.

So, erm. Yeah. I just direct-translated it. Yep.

I know, I’m famous for my exceedingly outstanding level of creativity (flips hair).

ANYWAY…back to the main point here. This ass-kicking authentic yet super easy vegan egg fried rice!

I replaced the eggs here with crushed tofu – tofu scramble, basically. It works fantastic in this recipe; the texture is totally on point. Just remember to squeeze out as much water as you can over the sink before releasing all that crushed tofu goodness into the pan! We don’t need a watery mess here.

Although, if your pan is hot enough, the water should cook off pretty easily. And you need a hot pan for fried rice!

After frying the tofu scramble (remember to add some salt – it is important!), add your rice, fry the moisture off, and then add your chopped chives…that’s pretty much it!

Well I did miss a few condiments there and maybe some steps but you can just scroll along and we’ll get to the recipe soon enough :p

I consider this to be a basic fried rice recipe, because it literally is just rice, tofu and chives. This is how my mom would’ve made it (well, with eggs instead, and maybe spring onions instead of chives). I personally prefer chives by the way, but you can use spring onions/scallions if you want!

Even though it’s super basic, it’s totally delicious and I can eat this on it’s own, as like a meal for lunch! I can even eat it cold, lol. It’s that good! Which makes it a great choice for lunchboxes, because I’m a poor ass student and I have no access to microwaves in school, okay?! 🙁

The great thing about fried rice is that you can always add whatever vegetables you have in the fridge. Feel free to mix things up a little! Or serve this with a side of vegetables. Or throw it at your enemies…I don’t know. Endless possibilities here.

Just give it a try (and no I don’t mean the part about throwing fried rice at your enemies)! It’s awesome 😉

Gluten-Free

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Easy Vegan Egg Fried Rice

5 from 5 votes

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Prep Time 5 mins

Cook Time 20 mins

Total Time 25 mins

Course Main

Cuisine Chinese

Servings 2 people

Ingredients

  

• 2 teaspoons vegetable oil
• 2/3 cup brown rice
• 1 cup water
• 2/3 cup chives chopped
• 1 block extra firm tofu extra firm
• 2 teaspoons soy sauce
• 1 teaspoon mirin optional
• salt to taste

Instructions

 

• Rinse 2/3 cup of brown rice and cook it with 1 cup of water.
• While rice is cooking, cut chives into small pieces, I use approximately 2/3 cup of chopped chives but 1/2 to 1 cup is good.
• You'll probably be done chopping before the rice is done cooking so just relax for awhile 🙂
• When the rice is done cooking, set it aside. Heat 2 teaspoons of vegetable oil in a frying pan, on medium to high flame.
• When the pan is hot enough, crush the block of tofu with your hands and crumble it into the frying pan. When you first squeeze it water will come out, so what I do is when I first crush it between my hands I do it over the sink and let as much water drip out. When I think most of the water is out, I go back to the pan and crush it some more, releasing the tofu bits into the pan. Hope that makes sense!
• Over high flame, fry the crumbled tofu in the pan with a pinch of salt. I'm a big believer of frying tofu with some salt to get that golden outer layer.
• When the tofu has mostly achieved a golden brown colour, add in the chopped chives. Let it fry for about a minute.
• Next, add the cooked rice and fry for a few minutes on high heat. If using freshly cooked rice, you'll need to at least fry until the rice is no longer wet. Add some mirin or rice wine at this point if you have it, but if not, it's no problem.
• Turn off the heat and add in 2 teaspoons of soy sauce, mixing it in well. If your pan was hot enough the soy sauce will "cook off".
• Chances are the fried rice isn't salty enough, so salt it to taste. Then we're done!

Notes

The rice can be cooked the night before. In fact, leftover rice is great for fried rice!