Bethany's Vegan Kitchen

This easy to make vegan egg fried rice is full of vegetables, egg free pieces of Scrambled Oggs, and could be eaten as a main or a side. It’s also a great way to use up leftover rice. My typical go to for a vegan egg fried rice would be tofu to replace the egg. But as more vegan egg substitutes become available, I like to experiment with them, to see how they compare

Yield; Two servings Cook time; 20 minutes

You’ll need;

1. A couple of teaspoons of oil
2. One small carrot, peeled and diced
3. One pepper, deseeded and diced
4. Three spring onions, finely sliced. Keep the top third of each spring onion to use as garnish
5. Two cloves of garlic, minced
6. Three large white mushrooms, chopped
7. 115g (half the bottle) of Scrambled Oggs which I bought from Sainsbury’s
8. 100g (this is the dry weight, before cooking) rice. Using leftover rice from the day before works the best
9. One teaspoon of Chinese five spice
10. One teaspoon of soy sauce
11. A handful of frozen peas
12. Two tablespoons of toasted sesame oil
13. Black salt/kala namak to taste

Method;

• Heat a couple of teaspoons of oil (I use vegetable oil) in a large frying pan. Add in the carrot and give it five minutes to soften. Then add in the bottom two thirds of each spring onion (save the top third for garnishing later) garlic, pepper and mushroom. Give the vegetables another five minutes to cook
• Now add the Scrambled Oggs into the pan and scramble them for three minutes
• Add the rice, Chinese five spice, soy sauce and frozen peas. Give everything a good stir, then give them another 10 minutes to heat through
• Finally add the toasted sesame oil and season with black salt/kala namak, mix it through so it’s well combined. Spoon the fried rice into bowls, top the rice with the remaining spring onion, then serve

I thought the Scrambled Oggs worked really well for this. The texture is very similar to egg, and along with the black salt/kala namak makes for a pretty convincing egg replacement