Melt 1 tablespoon of vegan butter in a large skillet or wok over medium-high heat.Add the onion, carrots and peas and cook for about 3–5 minutes, or until the onion is softened and the carrots are tender. 1 1/2 tablespoons vegan butter, 1/2 cup onion, 1/2 cup carrots, 1/2 cup frozen peas
Add the cold rice to the pan.Use your spatula to break apart any large clumps, then stir-fry until the rice is heated through and lightly coated with the butter. 4 cups cooked medium grain rice
Add the Aloha Shoyu, vegetarian stir-fry sauce and black pepper.Stir-fry until the seasonings are evenly distributed throughout the rice. 3 tablespoons Aloha Shoyu, 3 tablespoons Lee Kum Kee Vegetarian Stir-Fry Sauce, black pepper
Push the rice to one side of the pan.Melt the remaining ½ tablespoon of vegan butter on the empty side, then pour in the Just Egg.Scramble the Just Egg until cooked, then mix it into the fried rice. 1 1/2 tablespoons vegan butter, 1/2 cup Just Egg
Turn off the heat and stir in the sliced green onions.Taste and adjust the seasoning if needed.Serve immediately and enjoy! green onions
