Vegan Fried Rice
Vegan Fried Rice is not only super easy to make it is also SUPER tasty. With a few easy swaps you can have a better than take-out vegan meal at home.
Ingredients
- 1 tbsp vegan butter
- 1/2 cup vegan eggs*
- 1 tbsp sesame oil
- 1/2 cup yellow onion diced
- 2 green onions diced, whites and greens separated
- 2 cloves garlic diced
- 1/2 inch ginger diced
- 1/2 cup carrots diced
- 1/2 cup frozen peas
- 3 cups leftover white rice
- 2 tbsp low sodium soy sauce
- 1 tbsp hoisin sauce
- 1 tsp rice wine vinegar
- 1 tsp white pepper
- 1 tsp vegan chicken bouillon**
- splash of water
Instructions
- Heat the butter in a skillet over medium heat. Add the vegan eggs and cook until scrambled. Transfer to a bowl and place the skillet back on the stove.
- Add the sesame oil, yellow onion, green onion (whites only), garlic and ginger to the skillet and sauté for 30 seconds. Add the carrots to the skillet and sauté for 3 more minutes. Add the frozen peas to the skillet and sauté until heated through (approx. 30 seconds).
- Add the rice to the skillet followed by the soy sauce, hoisin sauce, rice wine vinegar, white pepper, vegan chicken bouillon and a splash of water. Toss until evenly coated and the rice is warmed up. Add the vegan eggs back to the skillet. Taste and adjust seasonings if needed.
- Serve immediately with the remaining green onions.
Video
Notes
*I used Just Vegan Eggs. If you can't find these you can swap the vegan eggs for 4 oz of tofu.
**You can get this at Whole Foods or online here.
Calories: 394kcal, Carbohydrates: 50g, Protein: 23g, Fat: 10g, Saturated Fat: 2g, Trans Fat: 1g, Cholesterol: 180mg, Sodium: 625mg, Potassium: 446mg, Fiber: 3g, Sugar: 11g, Iron: 2mg
Did you make this recipe?Leave a review below or take a photo and share it on Instagram @thissavoryvegan with #thissavoryvegan.