Easy Vegetarian Fried Rice

June 8, 2008 | Chuck
Easy Vegetarian Fried Rice

One day last week, our fridge was practically empty. The only things we had were eggs and leftover rice. Hungry Bear wanted to use the rice and whipped together a vegetarian fried rice using canned wheat gluten and snow cabbage & bamboo shoots.

We had no intention of posting about this fried rice because it was just dumping two cans of stuff onto rice. But it was so good, I asked Hungry Bear to make it again the next day so we could document it for SND and enjoy it again. You could say this is the fried rice equivalent of dump cake.

The key to this fried rice was the Companion brand canned goods. Companion is a Taiwanese company that provides Chinese-styled vegetarian products with no preservatives or artificial coloring. I love the braised wheat gluten and could eat it every day, if it weren't so high in fat.

Anyway, the fried rice was super easy to make. The canned goods had enough flavor that no soy sauce was required. And there was only a little salt to season the eggs. There's not much else to say about this vegetarian fried rice, except it's deliciously simple!

Vegetarian Fried Rice

Easy Vegetarian Fried Rice Recipe

SND Note: We use a combination of eggs and egg whites to be a little healthier. You can use 4 whole eggs instead. You can find many different vegetarian canned goods at any Asian market; substitute with your favorites.

  • 3 large eggs
  • 2 egg whites
  • 1/2 teaspoon salt
  • 1 1/2 tablespoons canola oil
  • 2 cups uncooked rice (6 cups cooked)
  • 1 can (10 ounces) snow cabbage and bamboo shoots, drained
  • 1 can (10 ounces) braised wheat gluten (seitan), drained and rinsed
  1. Beat together eggs, egg whites and salt.
  2. In a wok, heat the oil over medium-high heat. Add the egg mixture; lightly scramble until partially set, but still wet. Add rice and mix to coat with eggs. Add cabbage and bamboo shoots and gluten; stir-fry until heated through. That's it, enjoy.

Makes 4 servings

[tags]fried rice, rice, wheat gluten, bamboo, eggs, easy, cabbage, vegetarian, chinese[/tags]

12 Comments on “Easy Vegetarian Fried Rice”

  1. Mia said:

    Looks great! An easy weekday meal in minutes!

  2. Joy said:

    Oh, yummy! This reminds me of the pseudo-Thai fried rice I used to eat in the Philippines as a college student. What rice do you cook that goes from 2 cups to 6 cups cooked?

  3. Chuck said:

    Mia, definitely! It’s a great meal when you don’t want to really cook!

    Joy, it’s a super-secret rice! Okay, it’s just jasmine rice. I never measure out cooked rice, so I googled the yield of cooked and uncooked rice. I always thought it was a 1:2 ratio, but I see a lot of 1:3 ratios for white rice.

    Riceinfo.com states 1:3 – 1:4 ratios for white rice. What do you think it should be for jasmine rice?

  4. Stacy said:

    This looks so pretty! I’m not usually a big egg eater, but I want some of this!

  5. sonya said:

    Sounds good. Here in Atlanta, we have Buford Hwy. and Jimmy Carter Blvd. where all of the Asian/Intl markets are located. I’m sure I’ll find Companion brand foods there. I must make a list of things I need in order to make the trip. Thanks for sharing!

  6. In my vegetarian days, I cooked up and ate lots of the wheat gluten! But I didn’t know they were so high in fat! OMG! maybe that’s why my mom kept calling me a “plump veg head” !
    I love fried rice and your veggie version makes me wish I could have a bowl right now. I’m hungry, gotta go get something to eat!

  7. chefjp said:

    Wonderful job on this recipe!

  8. Christine said:

    I think fried rice is infinitely better than any takeout version. Your vegetarian fried rice is great. I particularly like kim-chi fried rice also.

  9. Tim said:

    Thanks Chuck for putting together such an awesome blog site. The layout and pictures are spectacular. What brand wok was used in the fried rice pics? Purchasing a wok has been on my list of “things to do” for awhile; your fried rice recipe now has me on a mad hunt for a wok with a welded stick & loop handle.

    After visits to Williams Sonoma, Macy’s & Sur La Table, I have yet to find a wok without the loop and stick handle riveted to the wok basin.

  10. James Effs said:

    Talk about efficiency, it is so simple to make and as you say so tasty. Instead of heading out to get something to eat; I can just spend the time whipping this up.

  11. J said:

    this Recipe is great, eccept it is NOT vegetarian & has been mis-labeled. Instead it should be called “lacto-ovo Vegetarian”

    lacto-ovo vegetarians do not eat beef, pork, poultry, fish, shellfish or animal flesh of any kind, but do eat eggs and dairy products. Please correct this thanks!!


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