Vegetarian Egg Fried Rice

Vegetarian Protein Packed Egg Fried Rice

A satisfying vegetarian egg fried rice loaded with protein from eggs, veggie sausage, and vegetables. I've gone all out on the ingredients but this recipe will work for a weeknight meal too, just pick and choose the vegetables you'd prefer and it can be ready in under 45 minutes (depending on your chopping speed!) and is packed with savoury Asian-inspired flavours.
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Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings: 2
Course: Main Course
Cuisine: Chinese
Ingredients Equipment Method Notes

Ingredients
  

  • 3 tbsp Neutral oil
  • 2 tbsp Light soy sauce
  • 1 tbsp Dark soy sauce
  • 1 tbsp Shaoxing rice wine Available in most Asian supermarkets
  • 1 tsp Salt
  • 1 tsp MSG Available in most Asian supermarkets
  • ¼ tsp White pepper
  • ½ tsp Sugar
  • 3 Cloves Garlic Crushed
  • 1 Piece Ginger Thumb sized piece
  • Chillis Optional, chopped small
  • 1 Shallot
  • 4 Veggie sausages I like the Richmond ones!
  • 1 Large carrot Peeled
  • 1 Red pepper
  • 100 g Shiitake mushrooms Stalks removed
  • 1 Courgette
  • 100 g Peas Frozen are fine
  • 100 g Bean sprouts
  • 4 Large eggs
  • 2-3 Spring onions For garnish
  • Sesame seeds For garnish
  • White rice 2 cups (rice cooker), 300-400g if not
  • Lao Gan Ma (crispy chill oil)

Equipment

  • 1 Large Wok The bigger the better!
  • 1 Rice cooker Optional

Method
 

  1. For the best egg fried rice you would use day-old rice. However, if you can get the rice into your rice cooker in the morning with slightly less water than it recommends, you'll get a similar result. Let the rice cool down before spreading out onto a tray and placing in the fridge for later.
  2. Break 4 large eggs into a medium sized bowl and whisk well.
  3. Start to prepare your vegetables. The longest part of this dish is the prep.
  4. Get your large wok on medium heat with a splash of oil and get your veggie sausages going whilst you chop your vegetables. Move periodically, we want a nice caramelisation on these, as we'll chop them up later.
  5. Chop the shallots, mushrooms, carrots, courgette and red pepper into small cubes, you want everything to be as uniform as possible for this dish.
  6. Make your soy sauce mixture, by adding the two together in a small bowl and mixing.
  7. Make your dry mixture, by adding the salt, white pepper, sugar and MSG into a small bowl and mix well.
  8. Once your sausages are cooked, remove them from the pan and cut them into the same sized chunks as your vegetables.
    9. If your sausages are done before you've finished prepping the vegetables, you could fry off the Shiitake mushrooms for a few minutes to release some more of their flavour, before removing them from the pan again.
  9. With your wok now empty, on a medium/high heat pour 1 tbsp of oil and once hot, add your mixed eggs. Leave the eggs to set for 20-30 seconds and then begin to scramble them. We don't want the eggs to be fully cooked, so roughly 60 seconds should do it. Transfer the eggs to a bowl and wipe down your wok.
  10. Now the cooking begins. This part doesn't take long so ensure you have everything ready to be used and at hand!
  11. Add 1 tbsp of oil into the wok/pan on a medium/high heat. Add the garlic, ginger and chillis (if using) and stir fry for 30 seconds.
  12. Add the shallots and carrots and fry for 2 minutes whilst stirring/tossing your wok.
  13. Add the red pepper, courgette, mushrooms and sausages and fry for another minute or two.
  14. Tip in your chilled rice and break up any clumps with your spatula/spoon. Heat up the rice and then push everything over to the side a little so you can see a small section of the bottom of the pan.
  15. Pour in your soy sauce mixture and let it cook for 20-30 seconds, before coating the vegetables and rice with the mixture. This amount should be enough to coat all of your rice.
  16. Add the eggs, peas, bean sprouts and your dry mixture (salt, sugar, MSG, pepper) into the wok. Keep mixing/tossing along the way, fry for another 2 minutes.
  17. Finally, add a dash of the Shaoxing rice wine and turn off the heat.
  18. Serve in a large bowl with spring onions, sesame seeds and crispy chilli oil as garnish.

Notes

  • This is the more involved version of this recipe, I have a more weeknight-friendly version, that you can find here.
  • Lao Gan Ma is a delicious crispy chilli oil product that you can find in most good Asian supermarkets or online, here.
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