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    5 from 4 votes

    Vegan Egg Fried Rice

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    Mimi Harrison Posted on Updated on
    Try this Vegan Egg Fried rice (scrambled tofu), peppers, spring onions and soy sauce. It's quick and easy to make, high in protein and super tasty comfort food.
    Prep time: 5 minutes
    Cook Time: 15 minutes
    Total Time: 20 minutes
    £1.43
    Makes: 4
    mains
    Chinese
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    Table of Contents

    Vegan Egg Fried Rice

    by Mimi Harrison
    Print
    5 from 4 votes
    Prep Time: 5 minutes
    Cook Time: 15 minutes
    Total Time: 20 minutes
    £1.43
    mains
    Chinese
    Servings: 4
    Vegan Egg Fried Rice in a white bowl topped with red chillies and coriander with loose spring onions and coriander on a pink background.
    MetricUS Standard
    Try this Vegan Egg Fried rice (scrambled tofu), peppers, spring onions and soy sauce. It's quick and easy to make, high in protein and super tasty comfort food.

    Ingredients

    • 396 g tofu (£2.10)
    • 300 g long grain rice (£0.45)
    • 2 handfuls frozen peas (£0.85/2)=(£0.43)
    • 3 mixed peppers, diced (£1.15)
    • 50 g spring onion, thinly sliced (£0.75)
    • Couple of fresh chillies (£0.45)
    • Bunch of fresh coriander (£0.39)

    Cupboard Essentials

    • 1 tbsp coconut oil
    • 1 tsp turmeric to colour the rice
    • 1 tsp chinese 5 spice
    • 4 tbsp soy sauce
    • 1 tbsp rice wine vinegar
    • 1 tbsp cornstarch
    • 300 ml vegetable stock
    • Pinch of Salt & Pepper

    Method

    • Start by adding the rice to a medium saucepan with boiling water, with a 2:1 ratio of water to rice. Colour the rice with 1 tsp of turmeric & set your timer according to the packet, mine was 11 minutes.
    • Meanwhile, add 1 tbsp coconut oil to a large frying frying pan/ wok on a high heat. Add the mixed peppers and fry for around 5 minutes. Don’t worry if you get a bit of charring, this is all part of the flavour!
    • Whilst the peppers are frying, combine the 5 spice, soy sauce and rice wine vinegar in a bowl with 200ml vegetable stock.
    • When the peppers have been frying for around 5 minutes, reduce the heat and add the sliced spring onion and crumbled tofu. Gently fry for a further five minutes.
    • At this stage, the rice should be cooked. Add the rice into the frying pan along with the prepped sauce, peas and the corn flour. Stir to combine & season with salt and pepper.
    • Serve up the tofu fried rice with a splash of soy sauce, spring onion, fresh chillies and some fresh coriander.

    Nutrition

    Servings: 4 servings
    Fat: 12g
    Calories: 534kcal
    Carbohydrates: 80g
    Protein: 26g
    As Seen On

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    Thank you so much for trying my recipe! I hope you loved it. I’d be so grateful if you could leave a comment/rating - it makes my day hearing your feedback!

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