Vegan Sausage and Egg Breakfast Fried Rice
There is never a bad time of the day to eat fried rice. I put breakfast in the recipe title to make it socially acceptable for you to knock this together and eat it first thing – you’re welcome. As always, fried rice is better made with day-old rice.
Ingredients 18
1 tbsp vegetable oil
40 g butter
2 spring onions (scallions), sliced
5 button mushrooms, large, sliced
1⁄2 ‒ 1 long red chilli (bird’s eye chilli), sliced
1 garlic clove, minced
2 vegan sausages, sliced, use your favourite
2 handfuls baby greens, big, leafy, like spinach and kale
white pepper, to taste
555 g jasmine rice (medium-grain or long-grain rice), cooked, straight from the fridge is best
1 1⁄2 tbsp Maggi seasoning sauce
1 handful coriander leaves (cilantro), chopped
Vegan Egg Mixture
150 g silken tofu (soft tofu)
1 tbsp cornflour (cornstarch)
2 tbsp oat milk (soy milk)
Pinch ground turmeric
1⁄2 tsp black salt
salt, to taste
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Method 5
Begin by making the vegan egg mixture. Place the , , , , , and a pinch of salt in a high-powered blender and blend until smooth.
Heat the in a wok over a medium heat, then pour the egg mixture over the base. Allow to cook untouched for 15 seconds before lightly scrambling with a spatula, then cook untouched for another 15 seconds. Scramble again and cook for another 30 seconds, then scoop into a bowl. Set aside.
Wipe out the wok and increase the heat to high. Add the and melt, then add the and and stir–fry for 30 seconds. Add the , and and stir-fry for 1 minute, or until the sausage and mushrooms are slightly golden.
Throw in the and quickly toss for 30 seconds, or until wilted. Season well with salt and white pepper. Add the and break up any clumps, then pour in the and toss well to coat.
Push the to one side of the wok and add the cooked egg mixture. Break it up into smaller pieces with the spatula, then toss it through the rice. Finish with a good scattering of and serve.
Shannon Martinez's tips
Fried rice is better made with day-old rice.
