Vegan Sausage and Egg Breakfast Fried Rice

Begin by making the vegan egg mixture. Place the silken tofu, cornflour, oat milk, ground turmeric, black salt, and a pinch of salt in a high-powered blender and blend until smooth.

Heat the oil 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 butter and melt, then add the spring onions and mushrooms and stir–fry for 30 seconds. Add the chilli, garlic and sausage and stir-fry for 1 minute, or until the sausage and mushrooms are slightly golden.

Throw in the greens and quickly toss for 30 seconds, or until wilted. Season well with salt and white pepper. Add the rice and break up any clumps, then pour in the Maggi seasoning and toss well to coat.

Push the rice 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 coriander and serve.