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Vegan Egg Fried Rice - HolyCowVegan.net
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5 from 4 votes

Vegan Indo Chinese "Egg" Fried Rice

The "egg" in this vegan Indo Chinese Egg Fried Rice is made with chickpea flour, or besan, and the recipe is soy-free, gluten-free, nut-free and takes no more than 20 minutes.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Main Course
Cuisine: Indo-Chinese
Diet: Gluten Free, Vegan, Vegetarian
Servings: 4 servings
Calories: 354kcal

Ingredients

  • 1 cup medium or long grain rice, cooked. Brown rice is fine. Day old rice is great for this, but if you use freshly made rice, spread it out on a baking sheet to dry, or the rice will turn sticky when you stir-fry.
  • 2 teaspoon vegetable oil
  • 8 cloves garlic, minced
  • 2 green chili peppers, like serrano or jalapeno, finely minced. Deseed if you want less spice.
  • 6 spring onions, green and white parts chopped into rings
  • 1 teaspoon vinegar
  • Salt and ground black pepper to taste

For vegan "egg":

  • ¾ cup chickpea flour or besan
  • ¾ cup water
  • ½ teaspoon turmeric
  • ½ teaspoon cayenne or any red chili powder
  • Salt to taste
  • 1 teaspoon vegetable oil or cooking spray

Instructions

Make the vegan egg:

  • In a bowl, whisk together the chickpea flour with the water, turmeric, cayenne and salt until there are no lumps.
  • Heat a non-stick or cast-iron wok or wide skillet. Coat the bottom with oil or cooking spray.
  • When the pan is hot, pour in the chickpea mixture. Cook until brown spots appear, then flip with a wide spatula and cook the other side for 2-3 minutes more until set.
  • Remove to a plate and set aside while you make the rice. When cool enough to handle, roll the omelet and cut into very thin strips.

Make the rice:

  • Heat the oil in the same wok or skillet you made the omelet in. Add the garlic and green chilies and saute for a few seconds until the garlic gets fragrant.
  • Add the spring onions and saute for a minute, then add the rice.
  • Stir-fry for 3-4 minutes over high heat. Add salt, stir, and cover with a lid and let the rice cook for 2 minutes, no more.
  • Remove the lid and add the shredded vegan "egg." Mix well.
  • Serve hot with soy sauce and chilli vinegar on the side.

Nutrition

Calories: 354kcal | Protein: 11.4g | Fat: 6.1g | Potassium: 490mg | Fiber: 8.1g | Sugar: 4.8g | Vitamin A: 350IU | Vitamin C: 12.4mg | Iron: 4.9mg