Vegan Egg Fried Rice
Egg fried rice without the egg! - let's make this traditional and popular dish without the cruelty!
Equipment
- 1 Wok
Ingredients
- 2 Portions Rice cooked and refrigerated overnight
- 1 Block Extra Firm Tofu roughly broken into pieces
- 1 large Carrot cubed
- 1 medium Onion Cubed
- 1 cup Peas
- 1/2 cup Green onions Thin sliced
- 1 Tsp MSG Optional
- 1 TBSP Dark Soy Sauce
- 1 TBSP Lite Soy Sauce
- 1 TSP Garlic Crushed
- 1 TSP Turmeric Optional (for colour)
- 1 TSP Kala Namak (Black Salt) For the egg flavour
- 2 TBSP Cooking Oil
Instructions
- Cook Rice and refrigerate overnight
- Next day, break up tofu into rough 1 inch pieces and drain it so it's not wet
- Take rice from refrigerator and break it up
- Add MSG / Salt and dark soy sauce to the cold rice and mix
- Bring out the Wok and put it on a high flame
- Add the cooking oil to the wok
- Add in the extra firm tofu and fry for a minute or 2
- Add the turmeric into the tofu and stir until coated
- Remove the tofu from the wok so it doesn't break.
- Clean the wok and place it on a flame with oil
- Fry in the onions, carrots and all the veg
- Add in the rice and mix all in together
- Once well mixed, add in the lite soy sauce and peas
- Once that's all mixed, add in the tofu
- add in green onions 30 seconds before finishing.
- Garnish with a drizzle of optional sesame oil and additional green onions
- Enjoy