Using tofu instead of egg, this special fried rice is the perfect Friday night fake away. This “No Egg” special fried rice is bursting full of flavour, is so much healthier than one from the Chinese takeaway and is ready in under 20 minutes!
It can also easily be adapted to suit different allergy requirements.
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My daughter is always eyeing up our Chinese takeaway asking to try some, but with a strong peanut and egg allergy I have always said no as I am worried about the cross contamination and lack of allergy information available.
When I told her she could try some of this she was over the moon! She loved it and said that she cannot wait to try some more Chinese food. (I better get back in that kitchen…)
This “No Egg” Special Fried Rice is a star in its own right and can be eaten as a main meal, however it is also great as a side rice dish when put with a Chinese classic such as sweet and sour chicken. In this case, this recipe would make 4 servings.
I have heard of using tofu as a scrambled egg substitute before, so thought I would give it a go and I wasn’t disappointed. It crumbled really easily and the texture was almost identical to scrambled egg.
You can also mix up the veggies and use whatever you have available in the fridge.
Head a little bit further down the page to find all the alternatives you can use to suit your allergy requirements.
How to Make “No Egg” Special Fried Rice
- First, you need to prepare and chop your ingredients so they are all ready to be cooked at the same time, as the dish only takes a few minutes to cook. I have used garlic, fresh ginger, red pepper, peas and spring onions.
- I chop the garlic and ginger very finely, the pepper into small squares and the spring onions into slanted chunks about 2 inches long – however chop them anyway you like!
- Pop your peas in a saucepan and boil for 5 minutes.
- I use microwave long grain rice for this recipe, as its just too easy not too, but you can use normal rice and boil it if you prefer.
- Whilst the peas are cooking, heat the sesame oil into a wok or frying pan.
- Crumble the tofu in and cook, stirring for approx 1 minute before adding in your garlic, ginger, red pepper and defrosted king prawns. (You can substitute these for chicken or leave them out completely) Fry for a few more minutes.
- Drain and pour in the cooked peas and rice. Add the soy sauce, season well with pepper ( the soy sauce will provide the salt) and then give it a really good stir.
- Remove from the heat, add the spring onion, stir again and serve.
What Alternatives Can I Use?
The beauty about this dish is that you can mix it up and use whatever veggies you have left in the fridge. It won’t be as authentic but it will still taste amazing!
Allergic to sesame?
Use vegetable or olive oil instead.
Allergic to Soya?
Instead of tofu, you could use something like this
Substitute the soy sauce for some
Allergic to Gluten?
You can substitute the soy sauce for some
Allergic to Seafood?
Swap the king prawns for chicken or leave them out completely.
How can I Store Any Leftovers of “No Egg” Special Fried Rice?
Cool any leftovers as quickly as possible and store in a sealed container in the fridge. It will keep for 1 day.
I am always a bit wary of re-heating rice, due to the bacteria. I ate this dish cold the next day for lunch and it was lovely, but if you do re-heat ensure you reheat it in a microwave until piping hot.
Also if you are using microwave rice, it states on the packet not to reheat.
Check out my other dinner ideas…
- Tree nuts
- Gluten (Use Tamari sauce to make gluten free)
- Crustaceans (To make this recipe free from crustaceans substitute the prawns for chicken or leave out completely)
- Sesame seeds (Use olive or vegetable oil instead)
- Soya (To make soya free use a soy free soy sauce and an alternative to tofu – see above in alternatives)
- Sulphur dioxide and sulphites (Check the soy sauce)
PLEASE DOUBLE CHECK ALL PACKAGING FOR ALLERGENS
“No Egg” Special Fried Rice
- 1 Pack Microwave long grain rice
- 1 clove Garlic finely chopped
- 1 tbsp Ginger finely chopped
- 50 g Frozen peas
- 3 Spring Onions Sliced into 2-3 inch rounds
- 2 tbsp Soy Sauce
- 10 cooked King prawns fully defrosted
- 1/2 Red peppers chopped into small squares
- 75g Tofu crumbled into scrambled egg like pieces
- 1 tsp Sesame oil can be substituted with olive or vegetable oil
- Black pepper to season
- Defrost your king prawns in the fridge for at least 8 hours.
- Chop your garlic, ginger, spring onion and red pepper as detailed above.
- Put the peas in a saucepan and boil for 5 minutes.
- Whilst the peas are cooking, heat the sesame oil in a saucepan/wok on a medium to high heat.
- Add the crumbled tofu to the wok and stir for a minute.
- Cook your rice in the microwave as per packet instructions.
- Next, add the garlic, ginger and red pepper to the wok. Fry and stir for 2 minutes.
- Add the cooked king prawns to the wok and cook for a further 2 minutes, until hot.
- Drain the peas and add to the wok along with the cooked rice.
- Add in the soy sauce, stir well. Sprinkle over the spring onion, season with black pepper and stir again.
- Serve immediately.