Gluten Free, Vegan Fried Rice
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Since discovering JUST EGG, I have been using it ALL THE TIME! I was diagnosed with an egg allergy seven years ago, so it is so fantastic getting to use eggs in my cooking again. Last night, I tried making fried rice, and it turned out delicious. I used the recipe from Gimme Some Oven with some minor adjustments. Here is the link to the original recipe: https://www.gimmesomeoven.com/fried-rice-recipe/
Prep Time: 5 minutes
Cook Time: 10 minutes
Yield: 4-6 servings
Ingredients: (Adaptations in bold)
3 tablespoons margarine, divided (I used Earth Balance*)
2 JUST eggs
2 medium carrots, peeled and diced
1 small white onion, diced
1/2 cup frozen peas
3 cloves garlic, minced
salt and black pepper
4 cups cooked and chilled rice (I used 4 Sisters White Rice*)
3 green onions, thinly sliced
3–4 tablespoons gluten free soy sauce, or more to taste (I used San-J Tamari*)
2 teaspoons oyster sauce (optional)
1/2 teaspoons toasted sesame oil
Instructions: (Adaptations in bold)
Heat 1/2 tablespoon of margarine in a large sauté pan over medium-high heat until melted. Add JUST egg, and cook until scrambled, stirring occasionally. Remove JUST egg, and transfer to a separate plate.
Add an additional 1 tablespoon margarine to the pan and heat until melted. Add carrots, onion, peas and garlic, and season with a generous pinch of salt and pepper. Sauté for about 5 minutes or until the onion and carrots are soft. Increase heat to high, add in the remaining 1 1/2 tablespoons of margarine, and stir until melted. Immediately add the rice, green onions, gluten free soy sauce and oyster sauce (if using), and stir until combined. Continue stirring for an additional 3 minutes to fry the rice. Then add in the JUST eggs and stir to combine. Remove from heat, and stir in the sesame oil until combined. Taste and season with extra gluten free soy sauce, if needed.
Serve immediately, or refrigerate in a sealed container for up to 3 days.
Please share your pictures of success using this recipe below and enjoy!