Breakfast Fried Rice

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Servings: 4 Prep: 45 min Pescetarian Vegan Vegetarian Cook for One Make Ahead Breakfast Stovetop Vegetarian Added 5 months ago Updated 5 months ago

Missing nutrition data for: Kale, Extra Virgin Olive Oil, Cauliflower Rice, Coconut Aminos

Ingredients

1 ½ onions

1 ½ bunches kale ⚠

6 green onions

1 ½ teaspoons minced garlic

1 ½ tablespoons extra virgin olive oil ⚠

3 cups cauliflower rice ⚠

1 teaspoon sea salt, as needed

1 ½ teaspoons ground black pepper, as needed

12 ounces vegan chorizo

24 ounces tofu

3 tablespoons coconut aminos, to taste ⚠

¾ teaspoon sesame oil

Instructions

1. Peel and finely dice onion. Strip kale from stem and finely chop the leaves. Chop green onions.

2. Sauté garlic for 1-2 minutes in oil. Add in cauliflower rice and sauté for an additional 4–5 minutes.

3. Season with salt and pepper, to taste.

4. Crumble chorizo in a large frying pan over medium heat and cook, stirring continuously, for 5-8 minutes.

5. Remove cooked chorizo with a slotted spoon and set aside. Drain all but 2 tablespoons of fat from the pan and reserve for later use.

6. Crumble tofu into pan and cook, breaking up into desired crumble size, for 5-8 minutes. Remove tofu from pan and set aside.

7. Add diced onion to the pan and cook until translucent. Add chopped kale and cook until wilted. Then add cooked cauliflower rice, chorizo, and tofu.

8. To finish the dish, top with chopped green onions, season with salt and pepper to taste, and serve.