Vegan Egg Fried Rice

Transform your weeknight dinner routine with this vibrant and flavorful Vegan Egg Fried Rice, a plant-based twist on the classic takeout favorite. Packed with protein-rich crumbled tofu seasoned with turmeric, nutritional yeast, and black salt (Kala Namak) for that authentic eggy flavor, this recipe is both satisfying and wholesome. Colorful vegetables like carrots, peas, and red bell peppers add crunch and a burst of nutrients, while aromatic garlic, ginger, and green onions infuse every bite with irresistible zest. Finished with jasmine rice, soy sauce (or tamari for a gluten-free option), and sesame oil for that signature fried rice essence, this one-skillet dish is perfect for busy nights. Garnish with fresh cilantro and extra green onions for a beautifully fresh finish. Quick, easy, and entirely vegan, this recipe is a delicious go-to for all fried rice lovers!

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 3 cups cooked jasmine rice
• 7 ounces firm tofu
• 0.5 teaspoon turmeric powder
• 2 tablespoons nutritional yeast
• 3 tablespoons soy sauce (or tamari for gluten-free option)
• 1 tablespoon sesame oil
• 2 tablespoons olive oil
• 3 garlic cloves, minced
• 4 green onions, chopped
• 1 carrot, diced
• 1 cup peas, frozen or fresh
• 1 red bell pepper, diced
• 1 teaspoon ginger, grated
• 0.5 teaspoon black salt (Kala Namak)
• 0.25 teaspoon ground black pepper
• 0.25 cup fresh cilantro, chopped

Directions

Step 1

Start by draining the tofu. Place the tofu block on a clean kitchen towel or paper towels and gently press to remove excess water.

Step 2

Crumble the tofu into a bowl using your hands until it resembles scrambled egg pieces.

Step 3

Add the turmeric powder, nutritional yeast, and black salt to the crumbled tofu. Mix well to combine. Set aside.

Step 4

Heat 1 tablespoon of olive oil in a large skillet or wok over medium heat. Add the minced garlic and grated ginger, sauté for about 30 seconds until fragrant.

Step 5

Add the diced carrots, peas, and red bell pepper to the skillet. Sauté for about 5 minutes until the vegetables are tender.

Step 6

Push the vegetables to one side of the skillet and add 1 tablespoon more of olive oil. Add the crumbled tofu mixture to the other side of the skillet.

Step 7

Cook the tofu mixture for about 3 minutes, stirring occasionally, until it slightly browns and is heated through.

Step 8

Mix the tofu with the vegetables in the skillet. Add the cooked jasmine rice, soy sauce, and sesame oil to the skillet. Stir well to combine all the ingredients.

Step 9

Add the ground black pepper and half of the chopped green onions into the skillet. Stir again to incorporate everything evenly.

Step 10

Cook for another 3-5 minutes, stirring occasionally, until the rice is heated through and nicely golden.

Step 11

Remove from heat and garnish with the remaining green onions and fresh cilantro.

Step 12

Serve the vegan egg fried rice hot and enjoy!

Nutrition Facts

Serving size	(1807.5g)

Amount per serving	% Daily Value*
Calories	1778.9

Total Fat 55.8g	0%
Saturated Fat 8.4g	0%
Polyunsaturated Fat 8.5g
Cholesterol 0mg	0%
Sodium 3820.5mg	0%
Total Carbohydrate 262.4g	0%
Dietary Fiber 35.8g	0%
Total Sugars 35.1g
Protein 68.2g	0%

Vitamin D 0IU	0%
Calcium 806.7mg	0%
Iron 17.0mg	0%
Potassium 3421.7mg	0%

*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.

Source of Calories

Fat: 27.5%

Protein: 15.0%

Carbs: 57.5%