Vegan Fried Rice

Vegan Fried Rice

Egg fried rice usually gets its richness from scrambled egg folded through at the end, and that's exactly the role Peggs plays here. It scrambles in its own pan, gets set aside, and comes back in during the last minute to fold through hot rice and vegetables the same way a beaten egg would in a classic version. The result is a fully vegan fried rice that still has that familiar savory, slightly custardy bite running through it, ready in about 30 minutes from a pot of cooked rice.

Day-old rice works best if you have it. Fresh rice tends to clump and steam instead of frying, so if you're starting from scratch, spread it on a tray to cool and dry out a bit before it hits the pan.

Ingredients

• 3 cups cooked white rice (day-old, if possible)

• 2 tablespoons vegan butter

• 4 tablespoons soy sauce

• 1/2 tablespoon rice wine vinegar

• 1/2 tablespoon sugar

• 1/2 white onion, chopped

• 1/2 cup frozen or fresh peas

• 1/2 cup frozen or fresh carrots, finely chopped

• 1/2 cup frozen or fresh shelled edamame

• 1/4 cup Peggs powder + 1/4 cup water

Made with Peggs: The scrambled egg you'd normally fold into fried rice is just Peggs powder and water here, whisked, cooked, and set aside until the rice is ready. If stir-fries are a regular weeknight move, the 60-pack keeps a shelf-stable batch on hand for whenever the craving hits.

Instructions

Made by chickpeas, not chicks

This recipe was made with Peggs

$36.00 — Peggs Plant-Based Egg | Vegan, Gluten-Free, Soy-Free

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1. Cook the rice according to package instructions. You'll need 3 cups of cooked white rice total.

2. While the rice cooks, whisk the Peggs powder with water and scramble in a lightly oiled pan until set. Set aside on a plate.

3. Once the rice is cooked, chop the onion and carrots and have the peas and edamame ready. Whisk together the soy sauce, rice wine vinegar, and sugar.

4. Add the vegan butter to a pan over high heat. Once melted and hot, add the onion and cook for about 2 minutes until translucent. Add the edamame, peas, and carrots, and cook another 2 minutes.

5. Add the stir-fry sauce and the cooked rice, and stir-fry for 2–3 minutes, breaking up any rice clumps and mixing the sauce through evenly.

6. Add the scrambled Peggs to the rice and mix to combine.

7. Remove from heat and serve immediately.

How Peggs Behaves in This Recipe

1. Scrambled ahead of time, it holds its curds through a second round of high heat, so folding it into hot fried rice at the end doesn't turn it rubbery or break it back down into liquid.

2. It doesn't soak up excess oil the way some egg substitutes do, so it stays light and separate through the rice instead of making the dish greasy.

3. The flavor stays neutral against the soy-sesame sauce, letting the classic fried rice seasoning come through clearly rather than competing with an eggy aftertaste.

Looking for more ways to bring plant-based egg into savory cooking? Our complete guide to egg substitutes covers every method side by side, and Vegan Eggs Explained breaks down how a plant-based egg like Peggs performs in stir-fries and beyond.