Veganuary: Vegan Special Fried Rice

January 15, 2019

Week 1 of Veganuary went down pretty quick but I managed to film a video at the end of the week with a spin off recipe from one of my favourite dishes from my First Year at Uni. Fresh Flavours. Bold Colours. Boom.



  • 1 Tin Sweetcorn

  • 1 Tin of Black Beans

  • 200g of Frozen Petit Pois

  • 2 tbsp Reduced Salt Soy Sauce

  • 3 Spring Onions (Finely Sliced)

  • 2 tsp Hoi Sin Sauce

  • 1 Red Pepper (Diced)

  • 600g of Soya Chunks

  • 1 tsp Minced Ginger

  • 1 tsp Rice Wine Vinegar

  • 300g of Silken Tofu

  • 2 Chillies (Diced and Deseeded)

  • 400 g Dry Cooked Rice

  • 3 Cloves Garlic (Finely Diced)

  • 1 tsp of Coarse Ground Pepper


Step 1


Start by prepping all your Veg. Heat a wok with some oil over a high heat.


Step 2

Fry 1.0!

Add the Chilli, Garlic, Bell Peppers, Whites of the Onion, and Ginger to the wok. Add the Soy Chunks; cooking until the Chunks have a Golden Brown Colour.


Step 3

Scramble The "Egg"!

Add your Silken Tofu and add in your Curry Powder, Hoi-Sin Sauce, and Pepper. Beat until you have a "scrambled egg" mix.


Step 4

Fry 2.0!

Add the rest of the Veg. Cook until it's cooked all the way through. Then add your Rice. Cook for 5 minutes and add the Soy Sauce and Rice Wine Vinegar to taste.


Step 5


Serve up your Rice with a garnish of Spring onions, Black Onion Seeds, Sesame Seeds, Sriracha and enjoy.


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