Vegan Egg Fried Rice

Vegan Egg Fried Rice
  • 4 tbsp chickpea flour
  • 2 tbsp nutritional yeast
  • 1 tsp black salt (for the eggy flavor — don’t use too much though)
  • 1/2 tsp garlic powder
  • 1/2 tsp turmeric (for color!)
  • 2/3 c aquafaba (chickpea cooking water)
  • cooked rice
  • 1/8 c dried seaweed
  • 1/8 c sesame seeds
  • splash of soy sauce
  • chili sauce
  • chili oil
  • green onions, sliced finely
  1. For the vegan egg, add all dry ingredients to a jar, including chickpea flour, nutritional yeast, black salt, garlic powder, and turmeric. Seal the jar with a lid and shake until the mixture is well incorporated. Add the aquafaba and shake again until a smooth mixture is made.
  2. On a pan on medium heat, add some oil then the egg mixture. Cook like a pancake, undisturbed for 5 minutes. Use a spatula to separate the egg from the pan, but do not flip. Add the rice to the pan, then mix until incorporated. There should be some fried bits of egg, as well as soft bits stuck to the rice.
  3. Add in the remaining ingredients and mix well. Serve hot, enjoy!

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M Capetz

M Capetz

sustainable cooking and baking