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.
You can also cook this using a regular non-stick pan or skillet!
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.
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.
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.
Dark mushroom soy sauce
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.