Plant-Based Fried Rice

Plant-Based Fried Rice

Plant-Based Fried Rice, a classic dish with a non-meat or dairy spin. We wanted to try out Just Egg’s plant-based scramble and thought fried rice would be a great testing ground. Mix and match your vegetables with bok choy, broccoli, or cauliflower. For the best outcome, prepare your rice ahead of time and allow it to completely cool. Leaving it in the refrigerator the day before is even better.


Serves: 4 Time: 45 minutes

Plant-Based Fried Rice

  • 1/2 yellow onion, diced
  • 1 large carrot, diced
  • 1 small bell pepper, diced
  • 1/2 cup mushrooms, sliced
  • 1 small zucchini, sliced
  • 3-4 radishes, thinly sliced
  • 4 Tbs Just Egg plant-based scramble
  • 1/2 package tempeh, sliced
  • 2-3 Tbs soy sauce
  • 1 Tbs non-dairy butter
  • 1-2 Tbs rice vinegar
  • 1/2 tsp black pepper
  • 1 tsp ground ginger
  • Cooked rice, chilled (prep: 1 cup rice, 2 cups water)
  • Topping: chopped scallions, sriracha


  1. Begin by preparing your vegetables.
  2. Then in a small pan, scramble the Just Egg until cooked. Remove from heat and set aside.
  3. Next, in a large skillet, heat the non-dairy butter.
  4. Once hot, begin cooking the tempeh. Cook on each side for about 2-3 minutes or until lightly crisp.
  5. Then, add in the onion, pepper, carrot, and squash.
  6. Continue to cook together for 5-7 minutes.
  7. Next, add the mushrooms, radishes, seasonings, and 1-2 Tbs of soy sauce.
  8. Stir together for another 5-7 minutes on high heat.
  9. Add in the rice vinegar and stir. Then add in the cold rice and dash of soy sauce.
  10. Continue to cook until the rice is fully incorporated, allowing it to crisp lightly on the bottom.
  11. Taste and adjust seasoning as desired by adding more soy sauce.
  12. Then, stir in the plant-based egg scramble.
  13. Remove from heat, and top with scallions. Serve with sriracha if desired.
  14. Serve and enjoy!

Nutrition Information

Nutrition Disclaimer

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