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
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 :-)