We’re doing a little series this week on Fakeaways. Recipes that you can easily cook at home that taste as good, if not better than what you’d order for a takeout. What’s more, when cooking at home you have the guarantee that everything will be vegan and match your allergy needs. Want it vegan? Of course you do! Need it gluten free? Not a problem here! Need to avoid soy? I’ve got you. Nuts are a problem? All of this week’s fakeaways are nut free.
Today I present to you egg fried rice, no egg needed. A Chinese takeout classic, it’s also one of the best things you can do with leftover rice. I use the same method as my Chickpea scramble. The scramble tastes just like eggs and still gives the extra burst of protein. Full of flavour, this ‘egg’ fried rice is a perfect quick side dish to accompany your fakeaway and also makes a great snack when you’re tired to make a proper dinner.
- Makes: Serves 4
Ingredients
- 60g Chickpeas
- 12g Chickpea Flour
- 1/4 tsp Turmeric
- 1/8 tsp Black Salt
- 50ml Water
- 2 Tbsp Soy Sauce Substitute (See allergy note below)
- 2 Tbsp Oil
- 500g Cooked Rice
- 5 Spring Onions, sliced
- 2 Tbsp Frozen Peas
- 1/2 Tbsp Toasted Sesame Oil (Optional)
Directions
Whisk together the chickpea flour, turmeric, black salt, and water into a smooth batter. Lightly mash the chickpeas and gently stir into the batter.
Place a wok onto a medium to high heat and add the oil. Once the oil has heated, swirl the chickpea batter to make a thin even layer. Once the chickpea batter starts to set, break up into a chickpea scramble. Add rice to the wok and stir fry until heated through.
Add the rest of the ingredients and sir fry until the peas are bright green and just cooked.
Serve with your favourite Chinese dishes.
Notes
If you prefer and heavier ratio of eggs to rice then feel free to increase the first 5 ingredients though I recommend tasting once your rice is cooked through you may want to add a touch more soy sauce to balance this out.
Allergy Notes; If sesame seeds are an allergen for you then feel free to skip the sesame oil.
I’m going to keep saying this – Soy Sauce is NOT gluten free as the brewing process contains wheat. A good gluten free option is Tamari which normally contains little to no gluten, is slightly less salty, and thicker than soy sauce. As always, check your brand to make sure you’ve not accidentally picked up one of the few brands which uses gluten. We use coconut aminos in our house, while not quite as rich as soy sauce, it’s both gluten free and soy free but different brands vary tremendously – you may have to look around before finding one that suits you.
