Vegan Colorful Fried Rice

1 Beyond Sausage (I used Sweet Italian flavor)

1/4 cup water

1 cup spinach
1 Just Egg folded plant egg

2 tbsp soy sauce
1 tbsp mushroom stir fry sauce or hoisin sauce
1 tbsp canola oil
1 tbsp water or vegetable broth
1 tbsp minced garlic in bottle
1/2 tsp chili sauce

1 small red onion, diced (or half large red onion) 

2 cups refrigerated rice (measured before cooking)

Beyond sausage prep:
Preheat oven to 350 degrees F

Place sausage in an oven safe dish (I used a pyrex loaf pan)

While oven is preheating if sausage is frozen defrost in microwave or in oven before it is fully heated (each sausage is 3.5 oz)

If paper is stuck to sausage it is easily removed when defrosted (Difficult to remove when frozen or after it is toasted enough to release oils)

Bake in preheated oven for 15 minutes until sausages begin to release oils

Remove from heat
When cool enough to touch cut in half horizontally and in a pan fry cut side for 3 minutes on medium low heat
Transfer to cutting board and cut into bite sized pieces

Spinach prep:
Over high heat, bring 1/4 cup water to a simmer
Add spinach and reduce heat to medium high
Stir until wilted
Drain and set aside (I used a potato ricer to squeeze out excess liquid but a paper towel can also be used)

Just Egg prep:
Cook according to package directions (I microwaved for 90 seconds)
When cool enough to touch, cut into bite sized pieces and set aside

Directions:
In a measuring cup, whisk soy sauce, mushroom sauce, canola oil, water, garlic, and chili sauce until combined
Over medium heat, pour sauce into a pan and bring to a simmer
Add onions and fry until translucent
Stir in rice and fry until sauce is absorbed
Mix in diced sausage, spinach, egg, and remove from heat