Plant-based Egg Fried Rice Recipe | Vegan Recipes for Beginners & How to Cook Scrambled Tofu

🍀Visit for Written Recipe w/Step by Step Pics!

🛎 GET NOTIFICATION: Subscribe my channel & check the “Bell” button right next to the subscribe button to get notifications when I upload new video and go on LIVE & New Recipes Published!!

#AsianAtHome #SeonkyoungLongest #FriedRice


Tik Tok @SeonkyoungLongest4Real

🌺 Get My Merch and let your [nu:ders] on!

🌺 My Cast Iron Wok & Pans (Mommy’s Pot 100% handmade in Korea! 🇰🇷)

-3 layered seasoned with flaxseed oil
– you can wash this cast iron pan with soap
– 100% handmade in Korea

Use my coupon code to get 10% OFF!!
My Coupon Code: SEONKYOUNG

🌺 In This Video…
My Knife
My Knife
My Wok
Portable Gas Stove
Yondu, Korean fermented vegetable extract
Indian Black Salt (Kala Namak)

🌺 Cameras
Canon EOS 5D Mark IV
Canon EOS R5
Panasonic LUMIX GH5s

🌺 Lens
Canon EF 85mm f1.2L II USM

Canon EF 100mm f/2.8L IS USM Macro

Canon EF 50mm f/1.8 STM Lens

PANASONIC LUMIX Professional 12-60mm

🌺Download My Game “Om Nom Nom”!
iOS –
Android –

Plant-based Egg Fried Rice

4 tbsp cooking oil (I always use avocado oil), divided
1 block (14 oz) of firm tofu, smashed
1 tsp turmeric
1 tsp smoked paprika or paprika
1 tsp India black salt (Kala Namak), optional (You can substitute with regular salt)
1/2 tsp garlic powder
1/2 tsp onion powder
Pinch of salt & pepper
3 to 5 cloves garlic, chopped
1 tsp chopped ginger
3 to 5 green onion, chopped, separate white/light green part & dark green part
1/4 cup small diced carrot
1/4 cup small diced asparagus, green beans or peas
3 cups cooked and cold brown or white Jasmin rice (you can substitute with any grain you prefer)
3 tbsp soy sauce
1 tsp Yondu, Korean fermented vegetable extract, optional
Pinch of msg, optional
Sesame seeds

Original Source Link

Leave a Reply

Your email address will not be published. Required fields are marked *

Back to top button