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.
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
Do you miss egg fried rice? This dish will cure your cravings!
Ingredients
- 4 tbsp chickpea flour
- 160 ml / ⅔ cup water
- 1 low-salt vegetable stock cube
- optional 2 tbsp nutritional yeast
- optional 1 tsp black salt
- ½ tsp garlic powder
- 500 g pre-cooked jasmine rice, I used 1 packet of low-fat microwavable rice
- 50 g / ½ cup frozen peas
- 5 spring onions
- 2 tbsp tamari sauce, gluten-free soy sauce
Instructions
- 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.
- Heat a non-stick frying pan and add the "egg" mixture. Leave to firm up before breaking up with a wooden spoon.
- 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.
- Serve and enjoy!
Nutrition Information
Yield 2Amount Per Serving Calories 223Carbohydrates 41.1gFiber 2.6gProtein 6.6g
Ana says
Hi! I’ve tried this recipe twice and have used chickpea flour before. I’ve seen some people struggle with the scramble egg texture. In my case, the second time I did it, I add half chickpea flour and half all purpose wheat flour and it’s much less sticky and looks like scrambled eggs. Anyway I loved the recipe and I hope this helps!
Saskia says
I love this recipe – it’s so quick and delicious! The chickpea flour stays more like a paste than a scramble, but it’s super tasty nonetheless. And it only takes about 20 mins to put together. Yum!
Aimee says
Happy to hear you enjoyed it – thanks Saskia!
Emmelien says
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?
Diana says
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?
Gina says
Is there something I can use instead of chickpea flour? I’m not a fan of the taste.
Aimee says
You can use tofu instead but it would be a different recipe entirely, try searching “tofu vegan fried rice” on google for something similar :-)
Yasmin Hughes says
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.
Patricia @ Grab a Plate says
What a great dish! I think I might try this for lunch tomorrow – love the chickpea flour!
Aimee says
Thanks Patricia! Hope you get to try it :-)
Gin says
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!
Ceara @ Ceara's Kitchen says
This is simply gorgeous – I want some with some soy sauce!
Aimee says
I always put LOTS of soy sauce on this :D
Mel @ avirtualvegan.com says
What a great idea to use chickpea flour in pace of eggs. I love it!
Aimee says
Thanks Mel!
Jenn says
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!
Aimee says
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!
Natalie | Feasting on Fruit says
The eggy texture in fried rice is something I have missed for a while now, this is such a great idea Aimee! And without oil :o WANT!!
Aimee says
Thanks Natalie! You will love this so much!
Uma Srinivas says
New and flavorful rice. Looks delicious I like fried rice and this will be perfect or my dinner plate.
Aimee says
Thanks Uma!
sangha says
Am I missing something? In step 1 you mention a “stock cube” bu there is no stock cube listed in the ingredients list?
Aimee says
Sorry about that, it’s been updated now. It’s 1 low-salt veg stock cube
Let me know if you try it!
sangha says
Thanks! Definitely going to try it, my son is egg-allergic and I really miss all the eggy dishes we used to enjoy. Just need to pick up some of that black salt and I’ll give it a go.
Aimee says
Yay! Let me know how you get on :-)
Kathleen Henry @ Produce On Parade says
Brilliant! As always, of course. I’m always so excited to see what you create, Aimee :)
Aimee says
Oh, thank you so much Kathleen! You’re so sweet :-)
Linda @ Veganosity says
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!
Aimee says
It does smell freakishly like eggs, so I can understand why that puts you off!
Monica says
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. ; )
Aimee says
Thanks Monica :-) I was worried they looked a bit like knitting needles in the photos haha!
Anjali Lalani says
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!
Aimee says
Thanks Anjali!
Jenn says
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.
Aimee says
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 :-)
Kelly @ TastingPage says
I just made a chickpea scramble for breakfast today, but I love the idea of using it in fried rice. I’m going to have to give it a try!
Aimee says
Well if you like chickpea scramble then you will definitely love this :-)
The Food Hunter says
This might just be dinner tonight!
Aimee says
Good choice!! Let me know if you get to try it, I’d love to hear what you think :-) Enjoy!
Shashi @ RunninSrilankan says
I am so fascinated by this chickpea flour + nutritional yeast :egg” – genius!
Aimee says
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!
Cathy @ Planet Veggie says
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!
Aimee says
That’s great, Cathy – hope you get to try it soon! :-)
Chris @thinlyspread says
I haven’t had a go at chickpea scramble yet but you’ve inspired me (I’m a scrambled tofu girl), I’ll definitely be giving this a go, it looks amazing!
Aimee says
Tofu scramble is amazing too, I will have to try it with this recipe!
Johanna @ Green Gourmet Giraffe says
oops – I don’t think I meant to use that image in my previous comment – I thought it was asking for an avatar!!!!
Aimee says
Don’t worry, I’ve removed it! It seemed to be confusing a lot of people so I just took the option down :-)
Johanna @ Green Gourmet Giraffe says
This looks delicious – I love chickpea flour scramble though my last one was a little dry because I cooked it too long – now it must go back onto my to do list just so I can get it right for this dish
Aimee says
Yeah, it can get a little dry. But delicious when it’s cooked right! Hope you get to try this :-)
Rebecca @ Strength and Sunshine says
Chickpea flour scrambles and omletes are my jam! (all chickpea flour goodies are!)
I love this rice!! Stupid, but I never thought of using the chickpea flour egg-ness for fried rice! Genius!!
Aimee says
I agree, chickpea flour is goodness in general! Hope you get to try this one :-)