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Egg roll in a bowl, colorful veggies including shredded cabbage, carrots, bell peppers are in a white bowl next to a dish of soy sauce and some more vegan egg.

Vegan Eggroll Fried Rice

This quick, delicious dinner packs all your favorite flavors from eggrolls in a much healthier package! One pan, a little prep, and about 30 minutes is all you need to satisfy your takeout cravings!
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Servings: 5
Ingredients Method

Ingredients
  

  • 3 tablespoons neutral oil, divided I used canola
  • 3 cups cooked and chilled rice
  • 1 onion, diced
  • ½ of a large cabbage, shredded (about 3 cups) Napa, Savoy, or green all work.
  • 1 bell pepper, diced
  • 1 cup shredded carrots
  • 1 cup frozen peas
  • 4 tablespoons soy sauce, or more to taste
  • 1 teaspoon white pepper
  • 20 grinds fresh black pepper
  • ½ teaspoon sesame oil
  • 4 tablespoons Just Egg

Method
 

  1. First, cook the Just Egg according to the package directions. Set aside.
  2. Set a large wok over medium-high heat. Add one tablespoon of oil and allow to heat for about 30 seconds. Throw in the onions and a sprinkle of salt. Cook until barely translucent and fragrant.
  3. Add the cabbage and 1 tablespoon of soy sauce. Toss well with the onions until the cabbage is just starting to wilt. Add the carrots, bell pepper, and peas. Keep moving things around until the veggies are cooked but not mushy, about 5 minutes.
  4. Move everything to the side of the wok, then add the remaining oil, rice, soy sauce, white pepper, black pepper, and ginger. Stir well until the rice is coated in the oil, then mix with the veggies. Keep moving things around in the wok, giving a good stir every 20 seconds or so. Letting things rest between stirs will help crisp up the bottom a bit! Keep cooking until the rice is lightly brown. Remove from heat and mix in the sesame oil. Taste for seasoning and add more soy sauce if needed.
    Serve with the Just Egg, green onions, fresh basil, spicy mustard, or chili paste.