One pan, 25 minutes, zero compromise. This plant-based chorizo fried rice is the weeknight dinner you'll make on repeat.
If you've ever had leftover rice sitting in the fridge and a bundle of gai lan staring at you from the crisper, this is your recipe. It comes together fast — and it's the kind of meal that makes you feel like you actually have your life together.
The key is letting the Better Butchers Chorizo fully crisp up before anything else goes in the pan. That little bit of patience creates smoky, almost caramelized bits distributed throughout the rice — and then the gai lan brings just enough bitterness to cut through the richness. The Yo-Egg vegan poached egg on top is the finishing touch that turns a great bowl of fried rice into something worth photographing.
This recipe is also a great showcase for why our Chorizo took home Gold at the BC Food & Beverage Awards. It's doing serious heavy lifting here, flavour-wise, without needing much backup.
Smoky Chorizo Fried Rice with Gai Lan & Vegan Poached Egg
- Prep time: 5 minutes
- Cook time: 20 minutes
- Total time: 25 minutes
- Serves: 2–3
- Diet: Vegan, dairy-free
Ingredients
- 1 package of The Better Butchers Chorizo ground
- 2 cups day-old cooked rice (jasmine or long-grain)
- 1 bunch gai lan (Chinese broccoli), stems and leaves separated
- 2–3 Yo-Egg vegan poached eggs
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp soy sauce (or tamari for gluten-free)
- 1 tbsp sesame oil
- 1 tsp rice vinegar
- 2 tbsp neutral oil (avocado or canola)
- To finish: sliced green onion, sesame seeds, chili oil (optional)
Instructions
- Heat a wok or large skillet over medium-high heat. Add 1 tbsp oil and crumble in the chorizo. Let it cook undisturbed for 2–3 minutes until the bottom crisps up, then break it apart and continue cooking until well browned, about 5 minutes total. Remove from pan and set aside.
- Add the remaining oil to the same pan. Toss in the gai lan stems and cook for 1 minute. Add the garlic and ginger and stir-fry for 30 seconds until fragrant.
- Add the cold rice and press it flat against the pan. Let it sit for 30 seconds to develop some colour and texture on the bottom, then stir to combine with the vegetables and continue cooking for another minute or two.
- Add the gai lan leaves, soy sauce, sesame oil, and rice vinegar. Toss everything together over high heat for another 2 minutes until the leaves are just wilted.
- Return the chorizo to the pan, toss once more, and taste for seasoning.
- Warm your Yo-Egg vegan poached eggs according to package directions. Divide the fried rice into bowls, place a Yo-Egg on top, and finish with green onion, sesame seeds, and chili oil if you like heat.
Tip: Day-old rice is key — freshly cooked rice has too much moisture and will steam rather than fry. If you're starting from scratch, spread cooked rice on a baking sheet and refrigerate for at least 2 hours before using.
Substitutions & Notes
- No gai lan? Broccolini, bok choy, or any leafy green work great here.
- Gluten-free? Swap soy sauce for tamari — everything else is naturally GF.
- No Yo-Egg? A drizzle of tahini or a scoop of silken tofu adds a similar creamy finish.
- On spice: The chorizo's built-in heat means you may not need chili oil — taste before you add it.
Make this once and it'll be in your regular rotation. And if you do — tag us. We want to see that yolk shot.
