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.
Servings 4 cups
- 1 tablespoon vegan butter
- ½ cup vegan eggs*
- 1 tablespoon sesame oil
- ½ cup yellow onion diced
- 2 green onions diced, whites and greens separated
- 2 cloves garlic diced
- ½ inch ginger diced
- ½ cup carrots diced
- ½ cup frozen peas
- 3 cups leftover white rice
- 2 tablespoon low sodium soy sauce
- 1 tablespoon hoisin sauce
- 1 teaspoon rice wine vinegar
- 1 teaspoon white pepper
- 1 teaspoon vegan chicken bouillon**
- splash of water
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.
*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