Ingredients: (2 servings) 1-2 bowls of overnight rice 1 piece of BeyondBurger 1 piece of kimchi 100g of Korean instant nori 1 packet of eggs 4 eggs 100ml of almond milk 1 teaspoon of brown sugar 1 teaspoon of cooking wine 2 tablespoons of Korean hot sauce 2 tablespoons of black pepper a little sea salt a little

BeyondBurger

1. )

Almond milk, vegan cheese

1. Thaw and crumble the BeyondBurger into beef.

2. kimchi serving, separated from the kimchi juice. 3. Korean instant seaweed cut into julienne strips. 4. egg and almond milk mix.

5. Heat a wok, add a little oil, and stir-fry the BeyondBurger over medium-high heat.

6. In the original wok, add a little oil, medium-high heat, stir-fry the overnight rice, add 1 teaspoon of sugar and 2 tablespoons of cooking wine, stir-fry for 2 minutes, add the Korean hot sauce, stir-fry the kimchi - BeyondBurger - nori, sprinkle with sea salt and black pepper to taste, lower the heat to low, push the rice into the center to make it into a semi-circle, pour the egg sauce into the side of the fried rice, evenly spread the egg sauce on the side of the fried rice. Pour the egg sauce into the side of the fried rice, evenly sprinkle vegan cheese on the egg sauce and fried rice, and then turn off the stove

7.

Serve.