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Simply Stir Fried Rice

Nicole Kearsley
Got leftover rice? Love take out fried rice? Make a simple and quick dinner (or side dish) that tastes just as good, if not better, than taking out.
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Main Course
Cuisine American, Vegan
Servings 2


  • 4 cups Cooked Rice
  • 2.5 cups Chopped Vegetables I used carrots, celery & cabbage
  • 1 cup Edamame or peas
  • 2 Green Onions sliced
  • 1 Clove Garlic minced
  • 1 inch Ginger minced
  • 1/3 cup Justegg
  • Handful Of Bean Sprouts optional
  • 2 tablespoon Tamari
  • 1 tablespoon Toasted Sesame Oil


  • In large skillet/wok over medium-high heat with 1 Tbsp oil, saute garlic, ginger, and 2.5 cups chopped vegetables until softened, approximately 5 minutes adding edamame/peas during last minute of cooking. Remove vegetables from skillet, set aside.
  • Add another 1 Tbsp oil to skillet/wok. When hot, add rice and fry for approximately 5 minutes, stirring occasionally.
  • Return cooked vegetables to skillet and mix with rice. Stir in tamari and sesame oil, mix well. Push rice to edges of the skillet.
  • Add JUSTEGG to the center of the skillet. Cook until able to scramble. Add a pinch black salt (kala namak) to the egg if available. Once scrambled, mix into rice.
  • Stir in bean sprouts, mix well. Sprinkle with green onions before serving. Serve with sriracha sauce.


JUSTEGG: Tofu can substitute for JUSTEGG if you prefer, just cook it first, and set aside, then return it to the rice in step #4.
*SERVING: This recipe yields 11.7 grams of protein for each serving.