This quick and easy plant-based fried rice with JUST Egg is fragrant with garlic, ginger and sesame.
- 2 tablespoons vegetable oil
- 2 shallots, sliced thin
- 2 cloves garlic, minced
- ½ cup peas (fresh or frozen)
- ½ cup carrots, diced (fresh or frozen)
- 1 cup JUST Egg or 4 JUST Egg Folded
- 4 cups cooked, cold white jasmine rice (store-bought, frozen rice works really well)
- 2 tablespoons soy sauce or tamari
- 1 teaspoon sesame oil
- 2 green onions, sliced thin
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Prep the ingredientsingredients
Measure and have all ingredients organized in prep bowls or on a baking sheet before starting the cooking process.
02 / 04
Stir-fry the vegetablesvegetables
Preheat a tablespoon of oil in a wok or large skillet over medium-high heat. Add the shallots and sauté for 2 to 3 minutes until softened. Add the garlic, peas and carrots and cook for another 3 to 5 minutes. Once tender, remove from skillet.
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Cook the JUST EggEgg
Lower heat to medium and add a teaspoon of oil to the skillet. Pour in the JUST Egg and scramble like an egg, stirring occasionally, until all the liquid is cooked through.
If using JUST Egg Folded, heat according to the directions on the box, then chop into small strips or cubes and toss into the skillet.
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Stir-fry everything togethertogether
Once the JUST Egg is cooked, add another tablespoon of oil and the cold rice. Mix until the rice is coated with the oil. Add the cooked veggies, soy sauce, sesame oil and cilantro. Stir-fry everything together until heated through. Taste for soy sauce and garnish with sliced green onions. Serve with Sriracha hot sauce.
This fried rice recipe is vegan, vegetarian and gluten-free (if using tamari). It makes for a quick, nutritious dinner and is a great way to use up leftover rice or vegetables.
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