Wallflower Kitchen

Vegan Recipes

Vegan “Egg” Fried Rice

Vegan Egg Fried Rice (Gluten Free, Low Fat) I first tried this recipe out with Follow Your Heart’s Vegan “Egg” (which is amazing, by the way) and loved the way it turned out but it occurred to me that a lot of people might not know about or be able to get hold of the vegan egg so I tested it out with some chickpea flour instead and the results were delicious!

This is so easy to throw together and makes such a comforting meal. 

You can serve it as a side dish, as part of an Asian feast, or simply load it with extra veggies and make a whole, delicious meal out of it, which is my favourite way to eat it!

Chickpea flour does a pretty good job as an egg replacer but I do find that a few extra flavours help make this extra “eggy”.

The number one ingredient is black salt or ‘Kala Namak‘ which instantly gives food an amazing eggy taste. It can be bought online or in specialist food stores.

Secondly, I like to add some nutritional yeast or “nooch” as we like to call it! It’s usually used to give food a cheesy flavour but it somehow really adds to the overall flavour here.

Lastly, a pinch of garlic powder seems to really lift the flavour. 

Vegan Egg Fried Rice (Gluten Free, Low Fat) These extras are optional but recommended if you want that eggy taste to come through. It will still taste great without, though! 

This dish is:

  • Vegetarian and vegan
  • Gluten-free
  • Nut-free
  • Low calorie (only 223 kcal per serving)
  • Low fat (only 2.5g per serving) 
  • Quick and easy to make – ready in 10 minutes!

Vegan Egg Fried Rice (Gluten Free, Low Fat)

Vegan Egg Fried Rice (Gluten Free, Low Fat) 3

Vegan "Egg" Fried Rice

Prep Time: 10 minutes
Cook Time: 8 minutes
Total Time: 18 minutes
Servings: 2
Calories: 223 kcal
Do you miss egg fried rice? This dish will cure your cravings!
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Ingredients

  • 4 tbsp chickpea flour
  • 160 ml / 2/3 cup water
  • 1 low-salt vegetable stock cube
  • optional 2 tbsp nutritional yeast
  • optional 1 tsp black salt
  • 1/2 tsp garlic powder
  • 500 g pre-cooked jasmine rice I used 1 packet of low-fat microwavable rice
  • 50 g / 1/2 cup frozen peas
  • 5 spring onions
  • 2 tbsp tamari sauce gluten-free soy sauce

Instructions

  1. In a medium bowl, whisk together the chickpea flour and water until smooth. Add in the nutritional yeast, black salt, stock cube and garlic powder.
  2. Heat a non-stick frying pan and add the "egg" mixture. Leave to firm up before breaking up with a wooden spoon.
  3. Once the chickpea mixture has turned into an eggy scramble, add the rice, peas, onions and tamari sauce and cook until well combined and the rice is hot.
  4. Serve and enjoy!
Nutrition Facts
Vegan "Egg" Fried Rice
Amount Per Serving (1 g)
Calories 223 Calories from Fat 23
% Daily Value*
Total Fat 2.5g 4%
Total Carbohydrates 41.1g 14%
Dietary Fiber 2.6g 10%
Protein 6.6g 13%
* Percent Daily Values are based on a 2000 calorie diet.

Vegan Egg Fried Rice (Gluten Free, Low Fat)

Have you tried chickpea “scrambled eggs” before? Or the new Follow Your Heart VeganEgg? 

#Vegan "Egg"-Fried Rice! #GlutenFree

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Comments

  1. I just made this, but I had the same problem most other people mentioned. It never got to a scrambled egg consistency, it just stayed like a thick paste. I left it on the stove for like 20 minutes, ocasionally cutting it up a bit, so that the mushy insides could get fried a bit, without turning it all to mush at once. Eventually it turned into bit sized pieces of... mushy puree with a crunchy outside. I've never used chickpea flour before even though I've been a vegan for a long time, so I didn't really know how to trouble-shoot it. Any idea why it's turning into a paste?
    Reply

  2. Thanks for sharing this recipe. Been craving fried rice for ages! 2 qs: 1 - Can we use hot water when adding to chickpea flour? I couldn't get the veggie cube to dissolve fully in the cold water. 2 - What temperature/heat do we cook the chickpea mixture? Mine turned into a paste -- it never really reached a point when I could break it up. Thinking it may be related to the temp OR the brand of chickpea flour I used? Thoughts?
    Reply

    • You can use tofu instead but it would be a different recipe entirely, try searching "tofu vegan fried rice" on google for something similar :-)
      Reply

  4. Why did I not think of this? I use chickpea flour to make egg-free meals, but I would never have thought to make egg-less fried rice with it. Thank you very much for the recipe.
    Reply

  6. Mmm, this sounds so savory and delish! I've never tried chickpea egg but it sounds excellent. I love your chopsticks too, what a dreamy color!
    Reply

  9. Hi Aimee, I tried this recipe tonight. I let it set a bit to firm up, then "scrambled" it. It never held together, but stayed like a cheesy spread, even after cooking for a bit. I spread it on some toast. It was yummy and i'll try it again to get that scrsmbled consistency. Maybe let it firm up all the way through to the top before breaking it up? Thanks!
    Reply

    • Hi Jenn, I'm sorry to hear it didn't scramble :-( I will adjust the recipe according to your feedback. I'm glad it didn't go to waste and you enjoyed it on some toast though - good thinking!
      Reply

  12. Am I missing something? In step 1 you mention a "stock cube" bu there is no stock cube listed in the ingredients list?
    Reply

  14. I'm still on the fence with Follow Your Heart vegan egg. It smells so much like eggs (sulfur) that I can't use it. My husband has to mix it into things for me. Your fried rice looks delicious!
    Reply

  15. Yum! Fried rice is total comfort food for me. Love your healthy bowl here and just wish I could pick it up off the screen and try it! Nice chopsticks, btw. ; )
    Reply

  16. I love anything and everything with chickpea flour! And I just tried the follow your heart vegan egg for the first time at an expo I recently went to! Great recipe!
    Reply

  17. This looks so good, Aimee! I can't almost taste it through my screen. I haven't tried the Follow Your Heart vegan egg, nor have I tried a chickpea flour egg, but both sound like great options.
    Reply

    • Thanks Jenn! I love the Follow Your Heart egg but it's SO expensive here because of import costs, so I only use it for certain things. Chickpea flour is great for the rest :-)
      Reply

    • Thanks Shashi! The black salt really makes it for me, you only need a tiny amount too. I bought some off amazon two years and it's still going strong!
      Reply

  21. I love egg fried rice but I have a mostly plant-based diet these days. I'd never have thought of making this though, but as I've got chickpea flour, nooch and black salt in the cupboard, it's on my 'to make really soon' list!
    Reply

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