Breakfast Fried Rice
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This Breakfast Fried Rice is a mix of vegan eggs, soyrizo, veggies and leftover rice. Ready in less than 30 minutes and perfect for any meal!
This is one of those recipes where the list of ingredients might sound funky, but I’m telling you…it just works! This Breakfast Fried Rice is seriously amazing. The mix of vegan eggs, soyrizo and Asian flavors comes together to make a super tasty combo. This is great for breakfast, but honestly I would eat this any time of the day. Prepare to be addicted!
Step One: Scramble the Vegan Eggs
I used Just Eggs for this recipe – it is my favorite vegan egg product out there. It scrambles just like real eggs and tastes amazing! To make them, heat a little oil in a skillet and pour in an entire bottle. Sprinkle the eggs with some salt & pepper and let it sit for a couple minutes. Once the edges start to cook, grab a spatula and start scrambling.
Move the egg mix around the skillet until the eggs are no longer liquid and are scrambled. Remove the eggs from the skillet and set aside.
If you don’t have access to Just Egg, you can sub them with your favorite tofu scramble.
Step Two: Cook the Rice & Veggies
Add the remaining oil to the skillet with onion, garlic, ginger and whites of the green onion. Cook down for 2 minutes. Add the soyrizo and cook for 5 minutes, stirring frequently. I know that soyrizo might sound like a weird thing to add to the mix, but I swear you will love it!
Pour in 2 cups of room temperature leftover rice, a soy sauce mixture and kale. Stir to combine everything and cook for another 5 minutes.
Leftover rice is the best way to go for this recipe. But if you need to make it the same day, transfer the cooked rice to a rimmed baking sheet and spread it out. Place in the freezer for 15-20 minutes to dry out.
Step Three: Assemble & Serve
Once the rice and kale have cooked down, add the eggs back to the skillet and toss everything one last time. Now, the fun part…toppings!
I loaded this fried rice with all kinds of fun toppings:
- avocado
- everything but the bagel seasoning
- green onion
- lime wedges
- sriracha mayo
While this is technically a breakfast recipe, I could eat this stuff all day long!
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Breakfast Fried Rice
Ingredients
- 1 tablespoon sesame oil
- 2 tablespoons low sodium soy sauce
- 1 tablespoon hoisin sauce
- 3 tablespoons oil separated
- 12 ounces Just Egg
- salt & pepper to taste
- 1/2 yellow onion diced
- 2 cloves garlic minced
- 1 tablespoon fresh ginger minced
- 3 green onions diced, whites & greens separated
- 6 ounces soyrizo crumbled
- 2 cups leftover rice
- 2 handfuls kale chopped
- avocado, sriracha mayo, everything seasoning, lime wedges for serving
Equipment
Instructions
- Combine the sesame oil, soy sauce & hoisin sauce in a bowl and set aside.
- Heat 1 tablespoon of oil in a skillet over medium heat. Pour in the Just Egg and sprinkle with salt & pepper. Once the edges start to cook (approx. 2 minutes), scramble with a spatula until the eggs are cooked through. Transfer to a plate and place the empty skillet back on the stove.
- Add the remaining oil to the skillet with the onion, garlic, ginger and whites of the green onion. Cook down for 2 minutes. Add the soyrizo and cook for 5 minutes, stirring frequently.
- Pour in the leftover rice, reserved soy sauce mixture and kale. Stir to combine everything and cook for another 5 minutes. Add the eggs back to the skillet and toss to combine.
- Serve hot with the remaining green onion and the optional toppings.
Video
Notes
- If you can’t find Just Egg, you can sub your favorite tofu scramble.
- Day old rice is best for this recipe, but if you need to make it the same day: transfer the cooked rice to a rimmed baking sheet and spread it out. Place in the freezer for 15-20 minutes to dry out.
- To make the sriracha mayo combine 1 part sriracha with 3 parts mayo.
This fried rice recipe is outstanding. I’ve missed the fried rice from my favorite Chinese restaurant which closed several years ago. This is as close as it gets and I’m beyond thrilled.
I skipped the Soyriza and Kale. I used leftover sticky rice which was perfect. I had to push myself away from the bowl because I would have eaten the whole thing, without exaggeration.
I halfed the liquids and seasoning out of caution, some vegan recipes are too overpowering with them. I enjoyed it as was.
I will use this recipe for other types of fried rice not just for breakfast.
So glad you loved it!
Gosh! this was so delicious. I had with homemade sweet potato hash browns… so yummy and satisfying