Breakfast Fried Rice
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!
Equipment
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
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.
Nutrition
Calories: 362kcal | Carbohydrates: 33g | Protein: 14g | Fat: 20g