Egg Fried Rice is one of the most popular staple Asian dishes, but it’s easy to make a plant-based version. First created in China to use up leftover rice, today it’s enjoyed worldwide. However, don’t eat rice that’s more than a day or two old, as it’s a food poisoning hazard. Use reusable chopsticks, to save trees.
Fried rice is usually stir-fried in a pan or wok with veggies and other ingredients. You can eat it alone, but it’s often served with other Asian dishes. A real no-food-waste dish.
Easy Vegan Fried Rice (Minimalist Baker) is a protein-rich dish, made with tofu in a nice sauce, then cooked to perfection with lots of veggies.
This vegan egg fried rice (Vegan on Board) means you don’t have to miss out. The egg is replaced by gram flour (made from chickpeas) and the kala namak (black salt) gives an eggy flavour. Long grain or jasmine rice work well, and the sesame oil and soy sauce give an authentic taste. Add optional peas, onions or scallions.
Thai Fried Rice Sweet & Sour (Full of Plants) is ideal to use up whatever’s leftover, for a Chinese-inspired dish – this one has mushrooms, peppers, carrots, garlic, chilli and some leftover pineapple.
Chorizo Mushroom & Cajun Fried Rice (So Vegan) uses a spice mix and defrosted peas, make the dish gluten-free by using tamari instead of soy sauce.
Kimchi Fried Rice
Kimchi Fried Rice (The Simple Veganista) is a spicy dish made with kimchi (a Korean paste), ginger and garlic, a real staple for exotic flavour kitchens.
Kimchi Fried Rice (Minimalist Baker) is a tangy spicy dish, combined with comforting fried rice, just 10 ingredients for a nice spicy weeknight meal.
Quinoa Fried Rice
Or try this 30-Minute Quinoa Fried Rice (Minimalist Baker), a dish inspired by a trip to Mexico. The veggies are coated in almond butter sauce, flavoured with lime juice, maple syrup, green onion and chillies.