Ingredients

The following ingredients have 4 Servings
  • 1 tbsp vegan butter
  • 1/2 cup vegan eggs*
  • 1 tbsp sesame oil
  • 1/2 cup yellow onion (diced)
  • 2 green onions (diced, whites and greens separated)
  • 2 cloves garlic (diced)
  • 1/2 inch ginger (diced)
  • 1/2 cup carrots (diced)
  • 1/2 cup frozen peas
  • 3 cups leftover white rice
  • 2 tbsp low sodium soy sauce
  • 1 tbsp hoisin sauce
  • 1 tsp rice wine vinegar
  • 1 tsp white pepper
  • 1 tsp vegan chicken bouillon**
  • splash of water

Instruction

  • Heat the butter in a skillet over medium heat. Add the vegan eggs and cook until scrambled. Transfer to a bowl and place the skillet back on the stove.
  • Add the sesame oil, yellow onion, green onion (whites only), garlic and ginger to the skillet and sauté for 30 seconds. Add the carrots to the skillet and sauté for 3 more minutes. Add the frozen peas to the skillet and sauté until heated through (approx. 30 seconds).
  • Add the rice to the skillet followed by the soy sauce, hoisin sauce, rice wine vinegar, white pepper, vegan chicken bouillon and a splash of water. Toss until evenly coated and the rice is warmed up. Add the vegan eggs back to the skillet. Taste and adjust seasonings if needed.
  • Serve immediately with the remaining green onions.