Ingredients
- 2 cups cooked rice
- 2 Tbsp mayonnaise (homemade soy mayo)
- 3-4 asian soy sausages
- 1/2 batch, chickpea scrambled eggs
- 1/4 cup green onion stems, chopped
- 1/2 tsp salt
- pepper to taste
Instructions
Preparation
- In a small bowl, mix the mayonnaise well with the cooked rice.
- Cook up the chickpea eggs and sausages and set aside to cool.
- Chop the green shallots. Once cool dice the eggs and sausages into small pieces (around the same length as the rice grains)
Cooking
- Heat a little olive oil in a frying pan over high heat then add the rice and fry for a few minutes.
- Add the 'eggs' and sausage pieces, mix well and cook for 4 minutes or so.
- Add the shallots and salt and stir for a bit.
- Remove from the heat and sprinkle a bit of pepper and serve!
Notes
- Usually fried rice is cooked with left overs so cooking rice time is not included.
- You can also replace bacon with ham, shrimp, salmon bits, and replace or add different veggies like onion, carrots, green beans, green peas etc.
- The asian soy sausages have a vague bacon/ ham flavour, but they are small. You could use one regular sized vegan sausage of your choice if that matters to you.
- Chickpea eggs involve; chickpea/ besan flour, water, and some kala namak/ black sulphur salt.
- Add a swirl of soy sauce or tamari to individual serves if you think it needs more salt.
- Approximately 183 calories per serve if you use kewpie mayo, real bacon and eggs.