This is so easy to throw together and makes such a comforting meal.
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!
📖 Recipe
Vegan Egg Fried Rice
Do you miss egg fried rice? This dish will cure your cravings and is so easy to make!
Ingredients
- 4 tbsp chickpea flour (Besan / Gram flour)
- 160 ml (⅔ cup) water
- 1 low-salt vegetable stock cube
- 2 tbsp nutritional yeast
- 1 tsp black salt (see notes)
- ½ tsp garlic powder
- 1 tbsp sesame oil or other vegetable oil
- 500 g / 1.1 lb pre-cooked rice
- 5 spring onions
- 2 tbsp soy sauce / tamari 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 the oil in a wok or frying pan and add the "egg" mixture. Leave to firm up for a few seconds before breaking up with a wooden spoon.
- Once the chickpea mixture has turned into an eggy scramble, add the rice, onions and tamari sauce and cook until well combined and the rice is hot. Serve and enjoy!
Notes
Black salt, also known as Kala Namak, gives a sulphuric “eggy” flavour so is highly recommended but not essential - Just use ordinary salt instead if you prefer. You can find it in Asian supermarkets, some health food stores or online.
Nutrition Information
Yield 2Amount Per Serving Calories 223Carbohydrates 41.1gFiber 2.6gProtein 6.6g
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 :-)