Simple yet hearty, this Vegan Soy Sauce ‘Egg’ Fried Rice is a great easy weekday meal you can easily put together using leftover rice and any vegetables you’d like to add. Using a mix of dark and regular soy sauces brings the flavour to this dish and growing up a simple soy sauce fried rice with an egg is a simple meal I could easily put together.
DO I NEED A WOK?
Nope! You can cook this using a regular non-stick pan or skillet!
Though a wok for fried rice would be the best, I usually don’t use a wok especially if it’s for those really quick and easy meals. I used a non-stick pan for this recipe, that also allows me to use less oil when cooking.
CRISPY RICE VERSION:
You can cook this rice on a pan to get that nice crispy crust! Steps and photos are below! ◡̈
CAN I ADD OTHER VEGGIES OF CHOICE?
Yes, of course! Feel free to add whatever vegetables you have to this fried rice dish. That’s really what I love about fried rice and stir-fried dishes because you can easily customise it and pack it with whatever you’d like. You’ll just need to season it more, if ever!
SOY SAUCES
Regular soy sauce (left): adds the flavour. I used the brand Lee Kum Kee for my soy sauce here at home.
Dark mushroom soy sauce (right): adds that nice caramel colour with a hint of umami. Dark mushroom soy sauce isn’t actually very salty but gives dishes a rich colour.
VEGAN TOFU “EGG”
Before cooking, make sure to press your tofu!
- To cook the tofu “egg”: heat a large non-stick pan or wok over medium high heat. Once hot, add some oil. Add in the tofu and mash with your hands or a spatula. Season with salt, turmeric, garlic powder, soy sauce, and white pepper. Mix well and cook for 5-6 minutes until the liquid from the tofu continues to evaporate and starts to resemble scrambled eggs. Taste the tofu and feel free to season with more salt, to taste.
- Remove the tofu “egg” from the pan and set side.
LEFTOVER RICE IS BEST
COOKING THE FRIED RICE
- In the same pan, melt vegan butter or add the oil for the rice. Afterwards, add in the minced garlic and cook over medium high until lightly brown and aromatic, around 30 seconds – 1 minute. If using other veggies, feel free to cook it at this point. Add in the leftover rice. Break apart any chunks of rice, if any, and then season the rice with soy sauce and dark soy sauce.
- Mix well and leave the rice to cook over medium high heat for 2-3 minutes, mixing everything 15 seconds or so.
- Mix in the chopped green onion/scallion and the tofu “egg”. Taste your fried rice and feel free to season with more soy sauce, to taste, if needed.
SERVE AND ENJOY YOUR FRIED RICE!
This is super easy meal you can prepare, making it perfect for this busy work days. I wanted to enjoy mine in a dome shape so I stuffed it in a bowl and flipped it over a plate.
Find the full recipe below!
HOW TO MAKE THE CRISPY RICE VERSION
For the crispy version, I used a medium mixing bowl. I also cooked down the garlic in some butter (or oil) in a small pan. If you’re using other vegetables or the tofu “egg”, you can cook it down with the garlic as well. Then I mixed together the rice, soy sauces, garlic in butter/oil, and any other veggies/tofu.
I added a bit more butter (or oil) into the pan, added in the rice, pressed down the rice, and left it to crisp up over medium heat until the rice along the sides of the pan start to crisp and dry up. This took around 8 minutes but it can depend on the size of your pan and amount of rice you’re cooking.
Note: I used a small 6-inch (15 cm) non-stick pan and had a 2” (5 cm) tall dome of rice. I highly recommend to spread out the rice as evenly as possible and the shorter the dome, the larger crispy surface area you’ll have.
Afterwards, flip over your pan onto a plate. Enjoy!
OTHER RECIPES YOU MIGHT ENJOY:
- Curry Fried Rice
- Mushroom Pepper Rice
- Chinese Green Bean and Mushroom Stir-Fry
- Crispy Wontons
- Vegetable Dumplings
- Chinese Chive Pies
- Pan-Fried Cabbage and Noodle Buns
- Wontons in Chili Broth
- Scallion and Sesame Buns
Easy Soy Sauce “Egg” Fried Rice (Vegan)
Ingredients
Tofu “Egg”
- 200 g extra firm tofu or tokwa pressed
Neutral Oil
- 1/2 tsp black salt or more to taste see notes
- 1/2 tsp turmeric powder
- 1/2 tsp garlic powder
- Sprinkle of soy sauce or liquid aminos to taste
- Pinch white pepper
Fried Rice
- 2 cups cooked and cooled rice leftover is best
- 1.5 tbsp vegan butter or neutral oil, see notes
- 4 cloves garlic minced
- Other veggies of choice optional
- 1-2 tbsp soy sauce , adjust to taste
- 2 tsp dark mushroom soy sauce see notes
- 1 green onion or scallion chopped
Instructions
- To press tofu, you can use a tofu press or wrap the tofu in a towel or paper towels and place a flat weighted surface on top. Leave to press for 10 minutes.
- Meanwhile, break apart your leftover rice. If using fresh cooked rice, I recommend to leave this to cool by spreading the rice off a plate and allowing it to cool for the moisture to evaporate.If you wanna try out the crispy rice version, skip to the steps down below!
- To cook the tofu “egg”: heat a large non-stick pan or wok over medium high heat. Once hot, add some oil. Add in the tofu and mash with your hands or a spatula. Season with salt, turmeric, garlic powder, soy sauce, and white pepper. Mix well and cook for 5-6 minutes until the liquid from the tofu continues to evaporate and starts to resemble scrambled eggs. Taste the tofu and feel free to season with more salt, to taste.
- Remove the tofu “egg” from the pan and set side.
- In the same pan, melt vegan butter or add the oil for the rice. Afterwards, add in the minced garlic and cook over medium high until lightly brown and aromatic, around 30 seconds – 1 minute. If using other veggies, feel free to cook it at this point. Add in the leftover rice. Break apart any chunks of rice, if any, and then season the rice with soy sauce and dark soy sauce.
- Mix well and leave the rice to cook over medium high heat for 2-3 minutes, mixing everything 15 seconds or so.
- Mix in the chopped green onion/scallion and the tofu “egg”. Taste your fried rice and feel free to season with more soy sauce, to taste, if needed.
- Turn off the heat and serve your fried rice. You can serve this in a dome shape by placing it a bowl and flipping it over on a plate. Enjoy!
CRISPY RICE VERSION
- For the crispy version, I used a medium mixing bowl. I also cooked down the garlic in some butter (or oil) in a small pan. If you’re using other vegetables or the tofu “egg”, you can cook it down with the garlic as well. Then I mixed together the rice, soy sauces, garlic in butter/oil, and any other veggies/tofu.
- I added a bit more butter (or oil) into the pan, added in the rice, pressed down the rice, and left it to crisp up over medium heat until the rice along the sides of the pan start to crisp and dry up. This took around 8 minutes but it can depend on the size of your pan and amount of rice you’re cooking.Afterwards, flip over your pan onto a plate. Enjoy!
- Note: I used a small 6-inch (15 cm) non-stick pan and had a 2” (5 cm) tall dome of rice. I highly recommend to spread out the rice as evenly as possible and the shorter the dome, the larger crispy surface area you’ll have.
Notes
- Black salt or kala namak has that egg-like smell from the sulphur so I recommend to use kala namak for this if you have access to it. If not, regular salt will do.
Fried Rice
Oil or Vegan Butter- It really depends n your preference but vegan butter adds more flavour if you’re looking for that extra layer of taste. Oil works great well too, though!
- If using salted butter, start with 1 tbsp soy sauce first and adjust to your taste as you go.
- This dark soy sauce is what gives this fried rice that rich caramel colour. It’s not as salty as regular soy sauce but gives dishes that richer colour. It also adds extra umami.
NUTRITIONAL INFO
You can pin these images:
This Post Has 2 Comments
This was just delicious! I used “just eggs,” A vegan brand of eggs that I really like! I kept everything else the same and I will definitely be making this again! Thanks! 👍
I looove just eggs too! They’re great in so many different recipes, esp fried rice! And glad you enjoyed this. Thanks Lisa!