Vegan Fried Rice with Egg
Elevate a classic takeout favorite with this vibrant and protein-packed Vegan Fried Rice with Egg! Featuring fluffy jasmine or basmati rice and a clever chickpea flour-based "vegan egg," this dish delivers all the savory satisfaction of traditional fried rice—completely plant-based. Enhanced with a medley of colorful vegetables like carrots and peas, aromatic notes of garlic and ginger, and a rich umami kick from soy sauce and sesame oil, every bite is bursting with flavor. Perfect for weeknight dinners or meal prep, this 35-minute recipe is quick, easy, and customizable to suit your taste. Whether you're exploring vegan cooking or seeking wholesome comfort food, this recipe is sure to become a go-to favorite!
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Recipe Information
Ingredients
- 3 cups cooked jasmine or basmati rice
- 1 cup chickpea flour
- 1 cup water
- 2 tablespoons nutritional yeast
- 0.5 teaspoons turmeric powder
- 0.5 teaspoons black salt
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 medium carrot, finely diced
- 0.5 cup frozen peas
- 3 stalks green onions, sliced
- 3 tablespoons soy sauce
- 1 teaspoon sesame oil
- 0.25 teaspoons salt
- 0.25 teaspoons pepper
Instructions
In a medium bowl, whisk together chickpea flour, water, nutritional yeast, turmeric powder, and black salt until smooth to create the egg mixture.
In a large non-stick pan, heat 1 tablespoon of olive oil over medium heat. Pour in the chickpea mixture, allowing it to spread like an omelette. Cook for about 5 minutes, then flip and cook for another 2 minutes. Remove from the pan, chop into small pieces, and set aside.
In the same pan, heat the remaining olive oil over medium-high heat. Add the minced garlic and ginger, and sauté for 1 minute until fragrant.
Add the diced carrot and continue to sauté for about 3 minutes until they start to soften.
Stir in the frozen peas and cook for an additional 2 minutes.
Add the cooked rice to the pan, breaking up any clumps with a spatula. Stir in the soy sauce and chopped chickpea 'egg', mixing well to combine.
Sprinkle the green onions over the rice mixture and drizzle with sesame oil. Stir everything together and cook for another 2 minutes until everything is heated through.
Season with salt and pepper to taste, and serve hot.
Nutrition Facts
Calories |
440 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.4 g | 21% | |
| Saturated Fat | 2.3 g | 11% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 832 mg | 36% | |
| Total Carbohydrate | 58.6 g | 21% | |
| Dietary Fiber | 6.3 g | 23% | |
| Total Sugars | 5.5 g | ||
| Protein | 14.1 g | 28% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 62 mg | 5% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 542 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
