I first tried this recipe out with Follow Your Heart’s Vegan “Egg” (which is amazing, by the way) and loved the way it turned out but it occurred to me that a lot of people might not know about or be able to get hold of the vegan egg so I tested it out with some chickpea flour instead and the results were delicious!

This is so easy to throw together and makes such a comforting meal.

You can serve it as a side dish, as part of an Asian feast, or simply load it with extra veggies and make a whole, delicious meal out of it, which is my favourite way to eat it!

Chickpea flour does a pretty good job as an egg replacer but I do find that a few extra flavours help make this extra “eggy”.

The number one ingredient is black salt or ‘Kala Namak‘ which instantly gives food an amazing eggy taste. It can be bought online or in specialist food stores.

Secondly, I like to add some nutritional yeast or “nooch” as we like to call it! It’s usually used to give food a cheesy flavour but it somehow really adds to the overall flavour here.

Lastly, a pinch of garlic powder seems to really lift the flavour.

These extras are optional but recommended if you want that eggy taste to come through. It will still taste great without, though!

This dish is:

Vegetarian and vegan

Gluten-free

Nut-free

Low calorie (only 223 kcal per serving)

Low fat (only 2.5g per serving)

Quick and easy to make – ready in 10 minutes!

Yield: 2 Vegan "Egg" Fried Rice Print Do you miss egg fried rice? This dish will cure your cravings! Prep Time 10 minutes Cook Time 8 minutes Total Time 18 minutes Ingredients 4 tbsp chickpea flour

160 ml / 2/3 cup water

1 low-salt vegetable stock cube

optional 2 tbsp nutritional yeast

optional 1 tsp black salt

1/2 tsp garlic powder

500 g pre-cooked jasmine rice, I used 1 packet of low-fat microwavable rice

50 g / 1/2 cup frozen peas

5 spring onions

2 tbsp tamari sauce, gluten-free soy sauce Instructions In a medium bowl, whisk together the chickpea flour and water until smooth. Add in the nutritional yeast, black salt, stock cube and garlic powder. Heat a non-stick frying pan and add the "egg" mixture. Leave to firm up before breaking up with a wooden spoon. Once the chickpea mixture has turned into an eggy scramble, add the rice, peas, onions and tamari sauce and cook until well combined and the rice is hot. Serve and enjoy! Nutrition Information Yield 2

Amount Per Serving Calories 223 Carbohydrates 41.1g Fiber 2.6g Protein 6.6g

Have you tried chickpea “scrambled eggs” before? Or the new Follow Your Heart VeganEgg?