Hello all you lazy asses!
Sorry for shouting, I’m just enthusiastic to see my people π
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.Β 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. ιΈ‘θηι₯ aka literally, egg fried rice.
So, erm. Yeah. I just direct-translated it. Yep.
I know, I’m famousΒ for my exceedingly outstanding level of creativity (flips hair).
ANYWAY…back to the main point here. This ass-kicking authentic yet super easyΒ 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?! π
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 π
Gluten-Free
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Easy Vegan Egg Fried Rice
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 π
- 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!
21 comments
“(Flips hair)”. Hahahaha. I love this post! And super excited about the recipe since we too often have boring rice as a side dish. How big a difference does the mirin make??? It’s not usually a staple in my kitchen…
Not that much! That’s why I leave it as optional π If you don’t have it just leave it out, I don’t always remember to put it in when cooking it haha so don’t worry!
This is so creative! Love the idea of the tofu in place of the egg. This looks just as delicious and way healthier than regular fried rice. I love fried rice, but always feel a bit guilty after I eat the traditional, oil-laden, simple carbs version. I’ll be trying this instead!!
Thanks Alyssa! Yes you should totally try this, it’s really easy! Chinese restaurants like to go crazy with the oil lol
I never thought about using mirin in fried rice. That’s a great idea. Mirin makes everything better! I’ll try this soon but I think I’ll use eggs as you suggested for the non-vegan alternative.
Go for it! I vividly remember loving the egg version to death π
Love this recipe! I usually douse my fried rice with a lot of salty, salty soy sauce, but sweet mirin sounds wonderful too! I will have to try this next time I make it!
Hahaha soy sauce works wonders on fried rice! But yes, this is a “lighter” version I guess :p
Can’t wait to try this recipe! My daughter LOVES anything Asian-inspired, stir fry, fried rice, etc. Pinning, thanks for sharing!
Yay! I’m always happy to hear people like Asian food π
I am going to have to try this! It looks like a great post-run meal for when I’m marathon training. It’s light, but still protein-packed with all that tofu! Yum!
Thanks Riva! Yes, I’d imagine it being a great post-run meal, especially if I’m too exhausted to do anything complicated haha!
Love love love this! Looks SO flavorful!
Thanks Jamie! It is! The chives really make a big difference!
Yay for healthy comfort food! This looks amazing! ..And you used brown rice! Now I know what to do with that bag I have in the back of the cupboard!
Fried rice is a good way to use up brown rice (if it tastes too healthy on it’s own lol)! The best thing about fried rice is that you can cook up a big batch of rice and fry it whenever~
Do you use extra firm silken tofu, or the more textured sprouted tofu (or the type that typically comes I a tub of water)?
Hi Kathy! I use the normal extra firm tofu. I’ve never tried sprouted tofu before, so I can’t say if it can be used instead or not. But if the taste is similar, then it probably can be used as a substitute!
I did try this recipe and I must say I was rather surprised at how good it was. I made the error of buying not so firm tofu so had to stir fry for a while and while frying I added a dash of turmeric and chillie flakes. I will be making more of your dishes from now on. I think you have a talent to use everyday ingredients and come out with really fantastic recipes. Thank you always for sharing. Brilliant cooking.
Hi Jen, thank you for the lovely comment! I’m glad you liked it π chilli flakes and turmeric sounds good! Let me know when you try the other recipes, I’d love to hear what you think!
This is my fave vegan site for recipes and I havenβt even cooked one yet! I just love the fact that Iβm actually laughing out loud reading them. As a vegan of 25 years now with endless recipe experiments (some not worth repeating) under my belt, I find your light hearted and joyful approach to quick and tasty (because I can tell) vegan fare inspiring and refreshing. Thank you kindly!