Egg fried rice is such a quick, well balanced meal to knock up midweek. Egg gives moisture and texture to the rice, changing a potentially plain and dry grain into a richly flavoured bowl of yum!
After many trials to find a good vegan egg replacement, I decided aquafaba was the best substitute. It coats the rice perfectly, helping it to catch and caramelise. As well as letting the rice soak up the spices and most importantly, keeps the dish moist without the need to add loads of oil as, I find most vegan “egg” fried rice recipes always contain lots of!
This dish has a few key ingredients to ensure you get the classic flavour every time. But, the protein source and veggies you use is totally up to you. This makes it such a great staple dish to have in your repertoire.
Chopsticks recommended to those who have mastered the skill or who have indestructible patience. However, a mere fork or spoon will not compromise the flavour!
(This recipe serves 1 but can easily be doubled etc)
- tbsp. sesame oil
- tsp garlic (minced)
- 1/2 tsp Chinese 5 spice
- pinch chilli flakes
- 2 tbsp. soy sauce
- 5 tbsp. aquafaba mixed with 1/2 tsp miso (liquid from can of legumes)
- portion of protein (e.g. tofu, tempeh, broad beans, peas, beans, seitan, (meat or fish if not vegan) etc)
- 2-3 portions of veggies (my favourite combo is carrots, mushrooms and some sort of greens e.g. spinach, green beans, otherwise any frozen or fresh veg work perfectly!)
- portion of cooked rice
- optional: fresh coriander a lime wedges to serve
- Slice up you veggies and protein, into wedges/cubes/batons etc.
- Heat the oil till hot in a large frying pan and then chuck in your veggies and protein source. Fry until the protein is cooked and the veg is charred, and cooked through but still retaining some bite. I will often place a lid on the pan once I’ve charred some of the veg to let them steam and cook through.
- Add the garlic, Chinese spice and chilli and stir-fry for 1 minute.
- Add the rice, aquafaba miso mix and soy sauce, stir so that everything is thoroughly coated and cook on low, for 5 minutes to let everything heat through and so the flavours saturate the rice.
- Scoop into bowls and sprinkle with fresh coriander and a lime wedge if liked.