Vegan Indo Chinese ‘Egg’ Fried Rice

This vegan Indo Chinese “Egg” Fried Rice puts happy smiles on my family’s faces, whether they are brown-bagging it for lunch or eating it on a busy night when I cook on the fly. The “egg” is made with chickpea flour, or besan, and the recipe is soy-free because the soy sauce is served on the side and optional. If you already have some cooked rice on hand, this recipe should take no more than 20 minutes from start to finish.

See the recipe

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