No-Egg Fried Rice Recipe

I used to love 'Chinese Egg Fried Rice' back in the day however, since turning vegan I haven’t had. More recently, it has come to mind to enjoy this popular dish again and ‘veganise’ it to suit my diet and because it is so good, I wanted to share it with you.

Serves 2

Ingredients

2 cups rice (I use Basmati rice) washed and rinsed about 5 times or until the water runs clear of starch

1 block of firm tofu - grated or cut in very small pieces/cubes
1/4 inch grated fresh ginger
Pinch of turmeric powder
1/2 tsp black salt
Pinch of black pepper
2 tbsp soya sauce (I use Braggs)
1 cup Shiitake mushroom, stalk removed and chopped into small pieces
1 cup of green peas (frozen works well)
1 tsp truffle oil
1 tsp olive oil

Method

1. In a saucepan, cook the rice in 4 cups of salted water and bring to boil. Once the water has come to boil, turn the heat down, put the lid on and simmer for 15 minutes until rice is cooked

2. In a deep frying pan, add the oils, black pepper, soya sauce, ginger and turmeric

3. Add the mushrooms and saute for 2 minutes

4. Add the tofu and saute for 2 minutes

5. Add the peas and saute for 2 minutes

6. Add the black salt and stir

7. Turn the heat down and cook for a further 5 minutes

8. Add the cooked rice, mix and taste to see if you need to add any additional flavours

9. Once ready, serve in a bowl and enjoy

Optional extras:
- I love pineapple so chop these into small piece and sprinkle on top of this dish
- Crushed peanuts or cashew nuts as garnish helps with additional crunch
- A sprinkling of toasted sesame seeds works well as a garnish just before serving

A lovely, tasty and nutritious gluten free dish ready in under 30 minutes.