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fried rice in a white bowl
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5 from 3 votes

Fried Rice Without Eggs

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!
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Dinner, lunch, Main Course, Side Dish
Cuisine: Asian, Chinese
Allergen: Crustaceans, Gluten, Sesame, Soya
Free From: DAIRY FREE, EGG FREE, NUT FREE
Servings: 2 Servings as main meal or 4 as side dish
Calories: 251kcal

Ingredients

  • 250 grams (1¾ cups) long grain rice day old, leftover, cooked and cooled
  • 1 clove Garlic finely chopped
  • 1 tablespoon Ginger finely chopped
  • 50 g (⅓ cup) Frozen peas
  • 3 Spring onions Sliced into 2-3 inch rounds
  • 2 tablespoon Soy Sauce
  • 10 cooked King prawns fully defrosted
  • ½ medium Red pepper chopped into small squares
  • 75 grams (2.6 oz) Silken tofu crumbled into scrambled egg like pieces
  • 1 teaspoon Sesame oil can be substituted with olive or vegetable oil
  • Black pepper to season

Instructions

  • 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.
  • Next, add the cooked, cooled rice, garlic, ginger and red pepper to the wok. Stir fry 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.

Notes

Top Tips
  • Use day-old rice. Day-old rice has a drier texture that will stop it from clumping together.
  • Use the tip of a teaspoon to scrape the skin from and peel the ginger.
  • Chop the vegetables into small pieces. This will help them to cook evenly.
  • Prep Ingredients Before Cooking. Chop all your vegetables and have your sauce ready before you start cooking. Fried rice cooks quickly, so having everything prepared in advance really helps.
  • Don't overcrowd the pan. Cook the vegetables in batches if necessary.
  • Stir-fry the rice over high heat. This will help to give it a crispy texture.
  • Serve the fried rice immediately. It is best when it is first cooked.

Nutrition

Calories: 251kcal | Carbohydrates: 44g | Protein: 10g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Cholesterol: 6mg | Sodium: 1057mg | Potassium: 323mg | Fiber: 3g | Sugar: 3g | Vitamin A: 487IU | Vitamin C: 30mg | Calcium: 55mg | Iron: 2mg