Ali’s Vegan ‘Egg’ Fried Rice

This Vegan ‘Egg’ Fried Rice from Ali Daly aka ‘The Messy Cheffy’ is the perfect way to use up those half bags of vegetables that have been pushed to the back of your freezer. The great thing about this recipe is that you can use whatever frozen veggies you’ve already got on hand and transform them into this healthy and delicious vegan meal that won’t taste anything like the quick and easy last minute meal that it actually is.

If you’d like to be inspired with more vegetarian cooking ideas follow The Messy Cheffy on Instagram where you’ll be thoroughly excited about cooking once you see Ali’s beautiful creations and easy to follow recipes.

Ali is Irish and lives in Queenstown where she is a chef, food & product photographer and recipe developer of vegetarian/plant based meals.

From Ali…

If your looking for a great way to clean out the freezer after the lockdown. To use up all your extra veggies in the freezer bought for an emergency in fear we may not have had access to vegetables. I don’t know about you but I have a few bags hiding in there… this dish is the answer. It’s simple and delicious. Its one of my favourite easy mid week meals. As I spend all day cooking in the kitchen at work I’m keen to come home and cook something nutritious, quick and easy and relax for the evening.

Ali’s Vegan ‘Egg’ Fried Rice

FRIED RICE

Ingredients:

2 cups cooked rice ( brown or white) (best to use rice already cooked the day before)

1 onion

2 cloves garlic

1 cup frozen veggies (I used the classic carrots peas and corn) you can use whatever you have.

1 cup chopped kale (stalks removed)

3 spring onions

3 tablespoons sesame oil

3 tablespoons soy sauce

juice of half a lime

sprinkle of sesame seeds for garnish

“EGG”

Ingredients:

1/2 block firm tofu

1 teaspoon black salt

1/2 teaspoon turmeric

4 tablespoons water

2 tablespoons sesame oil

*Looking at the list of ingredients above your probably wondering what is black salt and where can I find it ? Black salt is a magical ingredient in plant based cooking. It’s typical in Indian cuisine and usually inexpensive and easy to source from your local Indian supermarket. Surprisingly its not black in colour but pink and gives a wonderful eggy flavour.

First we are going to start with cooking the “egg”

Method:

Place all the “Egg” ingredients listed above in a blender except for the sesame oil and blitz until super smooth.

Add two tablespoons of sesame seed oil to a pan. Allow the pan to reach a medium heat. Once the pan is hot transfer the “Egg” mixture to the pan.

Cook for 2-4 minutes stirring continuously until its forms an eggy like texture. Remove from the heat and set aside.

FRIED RICE

Method:

Finely dice the onion.

Crush the garlic.

Chop the kale removing the stalks.

Chop the spring onions.

In a large frying pan add 3 tablespoons of sesame oil to medium heat. Add the crushed garlic and onions, sauté until translucent. 1-2 mins.

Add the 2 cups of cooked rice to the pan. Sautéed for 2 minutes stirring often.

Add 1 cup of frozen vegetables continuing to stir the mixture, allow to cook for 1 minute.

Stir in the ” EGG” mixture to the rice and vegetables.

Add the cup of kale.

Add 3 tablespoons of soy sauce and mix throughout.

Add the juice of half a lime continuing to stir the mixture.

Add the spring onions.

Taste and season with salt and pepper

Sprinkle of sesame seeds (optional)

Best served with a slice of fresh lime and a sprinkle of sesame seeds. Its also a great lunch box filler too.

Enjoy

Ali xx

If you’d like to try more tasty vegan meals from the Messy Chessy you can find recipes for her Cajun Cauliflower Wings and Cheesy Potato & Cauliflower Gratin on our blog.