Food, Recipes

Vegan Breakfast Recipes: Savory Fried Rice Salad

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Vegan Breakfast Recipes: Savory Fried Rice Salad

This week I found myself in a rut, and not the usual sort: it was an oatmeal rut. Over the summer I’d cultivated a near-obsession for the hearty, naturally gluten-free grain; I especially loved to make overnight oats for Sunday breakfasts, which I’d bring to eat at a coffee shop between mass and yoga class topped with a frozen banana that would defrost juuuust enough to make a delicious, mashable, refreshing treat.

But now that it’s October, and my delinquent grocery shopping has left my cupboard barren of cereal grains save for that canister of oats I once loved, I’m looking for an alternative. And what better way to spice up breakfast than to make an un-breakfast?

This breakfast fried rice is like a dinner-and-lunch combo made delectable for slept-in mornings–or mornings when the view of your refrigerator shows a solitary Chinese take-out carton. The recipe here is a highly adaptable foundation that can be added to and subtracted from in countless ways: the greens could of course be left cold depending on your mood; swap nutritional yeast for some silky tofu as your protein (and make it closer to some of the egg-topped varieties you may see on Pinterest); or choose avocado, peppers, or even a diced apple as a mix-in. Breakfast is all about making the day the best it can be for YOU–so you do you, and carpe diem!

Breakfast Fried Rice Salad

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Prep Time: 5 minutes
Cook time: 15 minutes
Total time: 20 minutes
Yield: 1 serving
Ingredients

  • 1/3 cup cooked brown rice
  • 1 teaspoon sesame oil
  • 1/2 medium yellow onion, diced
  • 1 garlic clove
  • 4 cups fresh greens (lettuce, spinach, kale, or arugula all work)
  • 2 tablespoons nutritional yeast
  • 1 teaspoon tamari
  • To taste Thai-style green chili sauce

Directions

1. Add rice and 1/2 teaspoon oil to a medium sautée pan. Stir to coat, and cook over medium heat until the rice is crisp and slightly browned (about 5 minutes). Add the tamari and nutritional yeast, stir, and heat just a few more seconds to cook through. Set aside.

2. In the same pan, add another 1/2 teaspoon oil to the onion and garlic. Cook until the onion is soft (about 5 minutes). Add the greens, and steam until they’re just soft but still bright in color for 2-3 minutes. Add a dash more of tamari if you like.

3. Add greens to a bowl and top with rice. Drizzle with chili sauce. Enjoy!

Also by Jennifer: Vegan Thai Avocado Noodle Bowl

Related: Vegan Savory Steel Cut Oats

Vegan Herbed Sausage and Potato Hash

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Photos: Jennifer Kurdyla

Jennifer Kurdyla

Jennifer Kurdyla

Features Editor at Peaceful Dumpling
Jennifer Kurdyla is an editor living in New York City. An experienced yogi and former dancer, she encourages finding balance with every step. Follow Jennifer on Follow Jennifer on Pinterest and Twitter @jenniferkurdyla.
Jennifer Kurdyla

@jenniferkurdyla

Editing @ Alfred A. Knopf, Posing @ Brahman Yoga, Eating @peacedumpling
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