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Vegan Egg Fried Rice

A simple blend of rice, veggies, tempeh and vegan egg make this a delicious and nourishing one bowl skillet meal entree.
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Servings: 4 servings
Author: Kathy Patalsky


  • skillet
  • rice cooker or large pot


  • 1 1/2 cups rice
  • 8 oz tempeh
  • water
  • 2 Tbsp olive oil extra virgin
  • 1/4 cup apricot jam
  • 2-4 tbsp tamari or liquid aminos or soy sauce
  • 1 1/2 cup broccoli
  • 1/2 cup carrot chopped
  • salt and pepper to taste
  • 3/4 cup JUST egg vegan -- or tofu, crumbled
  • hot sauce to serve



  • In a large pot or rice cooker, cook the rice. You can also use leftover rice for a firmer texture. To cook the rice use about a 1:1 ratio of rice to water, plus a pinch of salt.

tempeh and veggies

  • Steam the tempeh in your skillet by warming your skillet over high heat, add about 1/2 cup water, along with the tempeh cubes. Cover skillet with lid and cook until the qater has cooked off and steamed and softened the tempeh.
  • Repeat with the broccoli and carrot. Add another 1/2 cup or water, veggies, cover with lid and cook until water has cooked off.


  • Lift lid, add the olive oil to the skillet. Turn heat to medium.
    Add in the jam and tamari and some pepper to taste. Toss the tempeh cubes and veggies in this sauce. Cook for a minute or two.

bring it together with the egg

  • Add in the cooked rice - or leftover rice if using that. Toss with the tempeh, veggies and sauce for about two minutes.
  • Turn the heat to high and pour in the vegan egg. Allow to cook for a minute, then fold the cooking egg into the rice and veggies. Cover with lid. Cook for a minutes, then turn off heat. Let the skillet rest for about 2-3 minutes before lifting lid.


  • Serve with optional hot sauce over top.

Nutrition Estimate

Calories: 496kcal | Carbohydrates: 79g | Protein: 17g | Fat: 14g | Saturated Fat: 2g | Sodium: 39mg | Potassium: 530mg | Fiber: 3g | Sugar: 12g | Vitamin A: 2916IU | Vitamin C: 33mg | Calcium: 112mg | Iron: 3mg