Tuesday 14 November 2017


Vegan Mushroom Egg Fried Rice

This is one of my favourite dishes of all time. It is fish free, meat free, egg free, dairy free and vegan.  It may come as a shock for most people to hear that there is a egg free and vegan alternative to mushroom or egg fried rice.  It should not be a shock, especially in 2017 when veganism and plant based eating has exploded.  As any dish can be adapted to be made into a plant based (vegan) dish.

This recipe includes my other favourite dish Tofu Scramble.  I have a simpler recipe here for Vegan scrambled eggs scroll down to the end of the post of my previous recipe Ful Medames (Fava beans) Two Ways here for more information.

This is a great low waste or zero waste recipe if you make the tofu yourself (if so well done you). As it is can be easily adapted to feature a wide range of ingredients to meet your needs or budget. 

Traditional egg fried rice incorporates seasoning such as soy soy, toasted sesame oil and five spice. Which I normally use but opted out of using because I didn't have to hand. So instead I used up a batch of frozen mushrooms which I had cooked earlier and preceded to cook the contents of my meal.  I then crumbled a block of extra ft I'm .  Tofu I use the ’ Tofoo’  brand’s Naked flavour.

I served my rice with baked sweet plantains and chilli sauce as it was would I have and I had quite a big portion.



1 block of extra firm tofu (crumbled)
1-2 tbsp of water or toasted sesame oil
3/4-1 tsp of curry powder or 
1/4-1/2 tsp turmeric powder 
1/2- 1 a tsp of garlic powder
cooked fried mushrooms or water ‘fried’ mushrooms 
1 -2 cups of shredded/chopped cabbage 
cooked mixed veg or peas (for the traditional aspect)
2 cups of cooked rice (leftover/not freshly cooked)
a pinch of black pepper to taste
salt to taste (optional)
chopped spring onions to serve (optional)

optional additions:
chopped spring onion to taste (as a salt alternative but optional)
soy sauce, tamari or coconut aminos to taste
chilli oil or chilli sauce (optional)
sesame seeds or sesame oil to taste (optional) 

  1. Heat a frying pan on a medium heat, add water, add tofu and stir. 
  2. After 1 min add curry powder and continue to stir fry to combine the ingredients until the mixture starts to resemble 'scrambled eggs'. 
  3. Use an extra 1-2 tbsp of water if the 'egg mixture' drys up.
  4. Then add the cabbage, stir and cook for until it softens 1-3 minutes
  5. Add mushrooms, mixed veg, rice and stir for 1-3 minutes depending on your cooking appliance. 
  6. To serve add salt or alternative e.g. soy sauce, black pepper and spring onion

 Watch how I made the dish in the video below


The Vegan Mushroom Egg Fried Rice recipe starts at 2:59 


Thanks for reading

Bee x 

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1 comment:

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