Easy Vegan Breakfast Bowl with Greens and Fried Rice

Easy Vegan Breakfast Bowl With Greens, Aromatics, and Fried Rice. Ever have those, “clean out the fridge” meals? We do, pretty much every week in the form of fried rice, noodles, or buddha bowls. This super easy vegan breakfast bowl recipe is can be made in a matter of minutes, or meal prepped. Packed full of healthy greens and aromatics that will provide all the nutrients you need to start the day. Layer on some spicy chili oil or chili crisp, and you’ve got an insanely good breakfast or lunch with minimal effort.

This is another recipe that’s made more convenient if you have leftover rice. Sometimes when we’ve got a lot of greens or vegetables in the fridge that I know are going to go bad soon, I make a pot of rice after dinner. The next morning, I’ll make a fried rice bowl either for breakfast or to have later for lunch. If you don’t have leftover rice on hand, no worries; just make the rice to package instructions and carry on in the recipe from there!

Garnishes for easy vegan breakfast bowls–the choices are endless!

We love topping this breakfast bowl with lots of flavors and textures. That’s what takes it from a meal you enjoy for breakfast to something you’ll want to eat all day!

• Chili oil or chili crisp (We make our own chili oil, but I will always buy Lao Gan Ma Spicy Chili Crisp)
• Sweet Chili Sauce made with Fresno Peppers
• Fried wonton strips or chips
• Sesame seeds
• Green onion
• Spicy vegan mayo
• Toasted nuts
• Spicy microgreens
• Kimchi (or mix this in during the stir frying)
• Furikake or bonito flakes

Tips & Substitutes

Keep in mind greens like spinach and mustard will cook down much faster than kale or swiss chard. If you are using mainly spinach, I would also increase the amount of greens by ½ a cup and cook just until wilted, about 2-3 minutes.

I love to experiment with different greens, rice, and nuts–they all end up delicious, so feel free to make this your own!

Print Recipe

Easy Vegan Breakfast Bowl with Greens and Fried Rice

Ingredients

• 1 teaspoon neutral oil
• 1-2 cloves of garlic, minced
• ½ teaspoon ginger, grated
• ½ cup leek or onion, thinly sliced
• 2 cups of greens (kale, chard, mustard, cabbage, etc.)
• ½ tablespoon black vinegar (I like to use Chinese Black Vinegar, but any type will do! Just know apple cider vinegar will have a stronger impact on the flavor)
• 1 cup of cooked rice
• 1 tablespoon soy sauce
• 2 green onions, thinly sliced
• optional: 1 teaspoon chili crisp and toasted nuts for garnishing

Instructions

1

In a hot pan over medium heat, add a drizzle of cooking oil, garlic, and ginger.

2

Cook until fragrant, about 30 seconds.

3

Add in leek or onion and cook, stirring often, for 3-5 minutes, or until softened.

4

Next, add in your greens of choice and cook for 2-3 minutes, or until wilted down.

5

Mix in the vinegar and then push the greens to the edge of the pan, or set aside in a bowl.

6

In the same pan, pour in 1 teaspoon of sesame oil and add in the rice.

7

Toast the rice for a minute and then add in the soy sauce. Cook for one more minute, stirring often.

8

Place into a serving bowl and garnish with green onions, toasted sesame seeds, chili crisp, and/or toasted nuts.

Notes

We enjoy toasted hazelnuts or walnuts in our rice and greens, so try out your favorites and let us know which you prefer.