Easy Egg Fried Rice | 8 Ingredients

Large blue bowl of Egg Fried Rice

Learn how to make flavorful and nutritious Egg Fried Rice that can be ready in just about 15 minutes. This no-fuss meal is super easy, tasty and satisfying. What I love most about this recipe is that you can easily modify it with whatever vegetables you have on hand. There are many ways how to make fried rice – today I’ll share a variety of ideas with you to customize your fried rice.

Ingredients you will need for this Egg Fried Rice Recipe

  • Oil: For this recipe is best to use any neutral oil, that does not have a lot of flavors. I personally used sunflower oil for this recipe, but any other neutral oil works well.
  • Rice: I like to use Jasmine rice, but honestly most rice will work just fine. So you can use any rice that you have on hand.
  • Eggs: You will need two medium-sized eggs. Please, make sure that they are organic and ethically sourced. I like to purchase mine from the farmers market.
  • Green onions: For flavor.
  • Carrots: You will need 2 large carrots for this recipe. Chop it as finely as possible.
  • Red bell pepper: I used 1/3 of red bell pepper. Chop it finely.
  • Hoisin sauce: If you have never heard of hoisin sauce it is made with fermented soybeans, garlic, chili and sugar. It is a great way to add authentic Asian flavor, thickening and color to this Egg Fried Rice recipe.
  • Soy sauce: For additional flavor.

Is Fried Rice good for you?

Depends on what you add! Fried rice is made with oil. The amount of oil you add will determine the nutritional value. If you add a lot of oil – it is not gonna be the healthiest meal. In my opinion, adding 2 tablespoons for 1 cup of rice is enough – but you do you! You can also increase the nutritional benefits by adding in different types of veggies or protein sources like eggs or tofu.

And remember – homemade fried rice is always better for you than a takeout version. If you make it yourself, you know exactly what is in there and are able to control specific ingredients.

Tips for making the Best Fried Rice

Use cold rice: This is super important. Fresh, warm rice is not gonna fry well and will result in soggy and sticky clumps of rice. So leftover rice is ideal for this recipe. If you don’t have leftover rice, you can also experiment with packaged rice or just make the rice ahead of time and let it completely cool down before frying it.

Use neutral oil: I highly recommend that you use neutral oil and avoid any oil that has a lot of flavors like olive oil. Try to stick to neutral oils like canola oil, grapeseed oil or sunflower oil.

Use different veggies: I love adding veggies to this Egg Fried Rice recipe. It helps adding in more nutrients, colors and variety of flavors.

Use high heat while cooking: Using high heat will help to fry everything well and also prevent the rice from steaming and sticking together.

Variation Ideas

  • Change up the veggies: You can add in peas, broccoli, edamame or any other stir-fry veggies that you have on hand.
  • Add in tofu: If you want to keep this recipe plant-based or simply want to add in more protein, tofu is the way to go. I recommend adding in firm or extra-firm tofu and crumble it into the dish.
  • Add some heat: If you like it spicy, you can add some chili flakes to taste or drizzle on some Sriracha at the end.
  • Substitute the rice with quinoa: If you don’t feel like using rice, you can use quinoa instead.

More Asian inspired recipes

If you are looking for more Asian inspired recipes, you might also like:

Finally, if you try this Egg Fried Rice recipe out yourself, please let me know what you think. Rate this recipe or leave a comment below, I always love to hear your opinion. I would love to see you tag me on Instagram @aboutannella if you recreate this recipe at home. You can also follow me on Pinterest for more inspiration.

Large blue bowl of Egg Fried Rice
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Egg Fried Rice

Learn how to make flavorful and nutritious Egg Fried Rice that is easy, tasty, satisfying and ready in just about 20 minutes.
Course Main Course
Cuisine Asian
Keyword Dairy-free, Vegetarian
Prep Time 5 minutes
15 minutes
Total Time 20 minutes
Yield 2 servings

Ingredients

  • 1 cup cooked rice cold
  • 2 tbsp oil
  • 2 medium-sized organic eggs
  • 3 green onions thinely sliced
  • 2 large carrots diced
  • 1/3 red bell pepper diced
  • 1 1/2 tbsp soy sauce
  • 1/2 tbsp hoisin sauce

Instructions

  • Heat a skillet with 2 tablespoons of oil over medium-high heat.
  • Add in the sliced green onions and cook them for about 2 minutes, stirring consistently.
  • Using the same skilllet, add two cracked eggs until scrambled, stiring occasionaly.
  • Then, add in the diced carrots and red bell pepper.
  • Next, add in the rice along with the soy sauce and hoisin sauce. Continue stirring for an additional 3-5 minutes. Taste and season with extra soy sauce, if needed.
  • Turn off the heat and serve warm. Leftovers will keep in the fridge up to 3 days.

Notes

  • If you want to keep this recipe plant-based you can substitute the eggs with tofu scramble by crumbling in firm or extra-firm tofu. If you want to create an eggy flavor, I’d highly recommend using black salt. Just make sure that you add it in just before serving, as it will lose some of its flavor otherwise. 

Mexican Pizza | Dairy-free + Vegan

Mexican pizza with refried beans, tomatoes, avocado, cilantro, red onions, corn, jalapeños and cilantro-lime cream placed on a wooden board.

Mexican pizza anyone? I absolutely love pizza of all kinds. Recently I made this easy and healthy Mexican Pizza recipe that you are going to enjoy for sure!

This recipe is dairy-free and vegan and takes about 35 minutes to prepare. And trust me, this Mexican Pizza tastes absolutely delicious and is perfect for your pizza night to enjoy with your friends and family!

Ingredients you will need for this Mexican Pizza Recipe

  • Your favorite pizza crust
  • Pinto beans
  • Red onions
  • Garlic
  • Tomatoes
  • Spices
  • Corn
  • Red bell pepper
  • Pickled jalapeños
  • Avocado
  • Fresh cilantro
  • Cashews
  • Vegan mayonnaise
  • Lime
  • Unsweetened non-dairy milk

How to make Vegan Mexican Pizza?

In order to make this delicious and yummy vegan Mexican Pizza recipe, we need to prepare the refried beans, cilantro lime cream and pizza toppings first.

  • Refried beans: This is gonna be our pizza spread. To make the refried beans, it is important to sauté the ingredients first. After everything has been cooked properly, all there is left to do is pureeing the ingredients together. You can do that by using a potato masher, food processor or blender.
  • Cilantro-lime cream: I am absolutely digging this cilantro-lime cream. Luckily, it is not very difficult to make. All we need to do is add the soaked cashews, cilantro, lime juice, salt and non-dairy milk to a food processor and blend until smooth.
  • Pizza toppings: Prep your pizza toppings! I picked red onion, corn, tomatoes, red bell pepper, pickled jalapeños, avocado and cilantro. But feel free to choose any toppings of your personal preference. Get creative – for example, tortilla strips, lettuce or even vegan cheese would work great for this recipe too!

After the refried beans, cilantro-lime cream and the pizza toppings are prepared, it is now time to assemble everything.

  1. Choose your favorite pizza crust.
  2. Spread on a thick layer of refried beans.
  3. Add the prepared pizza toppings. If you are using avocado and cilantro I highly recommend adding those on after the pizza has finished baking.
  4. Bake the pizza in the oven until it is crispy and golden brown.
  5. Drizzle the cilantro-lime cream over and add the avocado and cilantro!

How to make your own pizza dough

For this recipe, I personally used an already ready-made pizza crust from the store because it’s quick, easy and simple. However, if you have some extra time and want to make your own here is a recipe by Garima from This That More on how to make your own homemade pizza dough. And let’s be honest here – homemade always wins, doesn’t it?

This recipe is…

  • Fun
  • Vegan and vegetarian friendly
  • Made out of wholesome ingredients
  • Hearty
  • Satisfying
  • Healthy
  • Great for friends or family pizza night

Other vegan recipes you might enjoy

If you liked this recipe you may enjoy some of my other recipes too:

Finally, if you make this Mexican Pizza at home, make sure to tag me on Instagram @aboutannella! I’m happy to see your recreations! For more inspiration, you can follow my Pinterest Account.

Mexican pizza with refried beans, tomatoes, avocado, cilantro, red onions, corn, jalapeños and cilantro-lime cream placed on a wooden board.
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Mexican Pizza

This Mexican Pizza tastes absolutely delicious and is perfect for your pizza night to enjoy with your friends and family!
Course Main Course
Cuisine Mexican
Keyword Pizza, Vegan
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Yield 4 servings

Equipment

  • Food processor, potato masher or blender

Ingredients

For the pizza crust

  • 1 ready-made pizza crust

For the refried beans

  • 1 can pinto beans
  • 1/2 red onion diced
  • 2 garlic gloves minced
  • 1 medium sized tomato chopped
  • 1 tsp dried orgegano
  • 1 tsp smoked paprika
  • 1/2 tsp ground cumin
  • 1/2 tsp chipotle
  • 1/2 tsp salt
  • 1/2 cup (118 ml) water

For the toppings

  • 1/2 red onion diced
  • 1/4 cup (45 g) corn
  • 5 cherry tomatoes halved
  • 1 red bell pepper diced
  • 1/8 cup (13 g) pickled jalapenos sliced
  • 1/2 avocado thinly sliced
  • cilantro

For the cilantro-lime cream

  • 1/2 cup (75 g) cashews soaked
  • 1 tbsp Vegan Mayonnaise
  • 1 handful cilantro
  • 2 tbsp lime juice
  • 1/2 salt
  • 1/4 cup (60 ml) non-dairy milk unsweetened

Instructions

  • Prep: Preheat the oven to 200°C (390°F).
  • Perpare the refried beans: In a large pan, add 2 tablespoons of water or oil. Then add in the diced red onion and minced garlic. Sauté over medium heat until translucent, about 3 minutes. Next, add in the canned pinto beans and chopped tomato along with the instructed spices. Cook for another 4-5 minutes. Then, puree the beans with a food processor or a potato masher or until they reach the right consistency. Slowly adding in the water while pureeing. Leave some beans chunky or puree everything until completely smooth.
  • Prepare the cilantro-lime cream: In a food processor or blender add in the soaked cashews, vegan mayonnaise, cilantro, lime juice, salt and non-dairy milk. Blend until smooth.
  • Top the pizza: Spread the refried beans onto the pizza crust. Top with diced red onions, corn, halved cherry tomatoes, diced red bell pepper and sliced pickled jalapenos.
  • Bake: Bake the pizza in the oven for about 10-13 minutes. Make sure to check on it regularly. When the pizza has finished baking top with sliced avocado, extra cilantro and cilantro-lime-cream. Enjoy!

Vegan Fettuccine Alfredo with Broccoli Florets

Creamy vegan fettuccine alfredo with broccoli florets.

Have you ever had Vegan Fettuccine Alfredo? This Alfredo Fettuccine recipe tastes absolutely delicious and can be at your table in just about 25 minutes. Made with creamy alfredo sauce and nourishing broccoli florets this recipe does not only taste super yummy but is healthy for you too. Super easy to make and definitely satisfies all your cravings for creamy, cheesy alfredo fettuccine pasta!

Is Fettuccine Alfredo vegan?

Traditionally Fettuccine Alfredo is made with dairy products. It usually contains butter and parmesan cheese. However, luckily this recipe can be prepared vegan easily. It’s not a big deal to get vegan fettuccine pasta from the store, therefore the sauce will be the main focus here.

What you need for this Vegan Alfredo Sauce

  • Cashews: This will be the base of our creamy alfredo sauce. Note that it is important to use soaked cashews, as they are way easier to blend.
  • Garlic & onion powder: For flavor.
  • Salt & Pepper: For enhancing the flavor.
  • Cayenne pepper: For a little bit of heat.
  • Non-dairy milk: Look out for unsweetened non-dairy milk.
  • Nutritional yeast: This might be the only ingredient that might be hard to find in regular grocery stores. However, I am sure that you will be able to find it in organic grocery stores or health food markets.
  • Lemon juice: This helps to balance out the flavor of the sauce.

Which plant-based milk is best for this recipe?

There are many different plant-based milk options, but which one is best for this recipe? In my opinion, the only thing to look out is that the chosen milk is unsweetened. But apart from that, anything will for. Soy, cashew, almond or even coconut milk do all work really well in here. I personally like to use soy milk, just because it adds some extra protein and I feel like it compliments the flavor really work. But of course, feel free to choose whatever works for you!

How to make Vegan Fettuccine Alfredo?

Making Vegan Fettuccine Alfredo is quite easy and also doesn’t require a lot of time either. But, what you will need is a food processor or a blender. I personally like to use a blender, because I personally feel like it works better for the sauce. Basically, what you want to do is add the soaked cashews, garlic and onion powder, salt and pepper, cayenne pepper, non-dairy milk, nutritional yeast and lemon juice into the blender. Blend until everything is smooth. Meanwhile, you can cook your favorite vegan fettuccine pasta according to the instructions. Then all there is left to do is sautéing the onions, garlic and broccoli in a pan. Then, combining everything together by adding the cooked pasta and the sauce. And voilá you are ready to eat!

Other vegan recipes you might enjoy

If you liked this recipe you may enjoy some of my other recipes too:

Finally, if you make this White Bean Stew at home, make sure to tag me on Instagram @aboutannella! I’m happy to see your recreations! For more inspiration, you can follow my Pinterest Account.

Creamy vegan fettuccine alfredo with broccoli florets.
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Vegan Fettuccine Alfredo with Broccoli Florets

This vegan fettuccine alfredo recipe is easy to make and definitely satisfies all your cravings for creamy, cheesy alfredo fettuccine pasta!
Course Main Course
Cuisine Pasta, Vegan
Keyword Creamy, Healthy
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 14 minutes
Yield 4 servings

Equipment

  • Food Processor

Ingredients

For the sauce

  • 1 1/2 cups (300 g) cashews soaked
  • 1/2 tbsp onion powder
  • 1/2 tbsp garlic powder
  • 1 tsp salt
  • 1 tsp pepper
  • 1/2 tsp cayenne pepper
  • 2 tbsp lemon juice
  • 2 cups (480 ml) non-dairy milk unsweetened
  • 1/4 cup (10 g) nutritional yeast

For the pasta

  • 12 oz (340 g) vegan fettuccine
  • 1 white onion diced
  • 2 garlic cloves minced
  • 1 handful broccoli florets

Instructions

For the sauce

  • Add the soaked cashews, onion powder, garlic powder, salt, pepper, cayenne pepper, lemon juice, non-dairy milk and nutritional yeast into a blender. Blend until everything is smooth. Set aside.

For the pasta

  • Cook the pasta according to the instructions.
  • In a large pan, add 2 tablespoons of water or oil. Then add in the diced white onion and minced garlic. Sauté over medium heat until translucent, about 3 minutes.
  • Using the same pan, add in the broccoli florets. Add a little bit of water if needed. Sauté until bright green.
  • Add the cooked pasta and the sauce into the pan. Serve warm. Leftovers keep in the fridge up to 5 days.

Notes

  • If you are aiming for a gluten-free version, make sure to use gluten-free pasta. 
  • If you don’t have time to soak the cashews, you can use this method instead:
    1. In a large pot, bring water to a boil.
    2. Add in the cashews.
    3. Let sit uncovered for about 15 minutes.