My Hawaiian (not traditional but local style) breakfast plate!
The best part? It’s all plant-based! ?
My Hawaiian breakfast plate is super simple and quick to prepare. My choice of Hawaiian breakfast plate is rice, spam, egg & kimchi.
First, have some cooked rice. I usually eat hapa rice (half and half white and brown) but today I just went all-in with white rice! sprinkle the rice with some furikake. Furikake is a Japanese rice seasoning. There are many different flavors and variations out there, but not all of them are plant-based so make sure to check the ingredients!
My favorite furikake is the basic seaweed version, which had seaweed, sesame seeds, and other seasonings. You can use whatever is your favorite!
For the spam (we can’t talk about Hawaiian local cuisine without spam!), I used @omnifoods.global Luncheon Meat. If you are in the U.S check your local Wholefoods or Sprouts. In Hawaii, I couldn’t find one so ordered from GTFO It’s Vegan The delivery wasn’t cheap for Hawai’i but it was worth it for me! @omnifoods.global Luncheon Meat definitely hits the spot for my spam craving (I used LOVE spam & sausages lol!). I know this is hot healthy, but any processed meat is not healthy. At least I didn’t harm anyone eating this luncheon meat! 🙂
For the egg, I used @justegg and scrambled it with green onion. Just simply scramble the egg in a nonstick pan (most of the vegan proteins are needed to cook on the nonstick pan) and sprinkle some chopped green onion at last.
If you don’t know what’s Justegg, it’s a plant-based egg made with mainly mungbean protein. It is so far the closest taste & texture of egg for my taste and it’s fantastic for a scramble, omelet, or gyeranmari (Korean egg roll). 1 container is equal to about 6 eggs, so it’s not crazy expensive.
For kimchi, you can serve with any type of kimchi that you’d like. Regular napa cabbage kimchi, cucumber kimchi, green onion kimchi, whatever! Lucky me, my mom was vising us here in Maui last month (Nov) and she and I made a big batch of kimchi together during that time. So I paired it with my mom’s kimchi. ❤️
Lastly, the chili sauce I pour on top of the egg is Hawaiian chili in @yondu.usa (Korean veggie fermented sauce). Yondu has been my favorite sauce since I’m plant-based. It has a great flavor as fish sauce or vegetable bouillon but is made with 100% vegetables. It’s a great substitute for soy sauce, fish sauce, or vegetable bouillon. It’s a very versatile sauce, I highly recommend you to have one in your kitchen even though if you’re not plant-based! If you don’t have Yondu, you can substitute with soy sauce, Maggie sauce, or vegan fish sauce. YUM!
Hawaiian Breakfast Plate
Ingredients
- 3 slices Omnipork Luncheon Meat
- 1/2 container of Justegg (about 3 eggs)
- 1 green onion, sliced
- 1 to 2 Hawaiian chilis or Thai chilis, chopped
- 1 tbsp Yondu, Maggie sauce or vegan fish sauce
- 1 cup cooked short or medium grain rice
- 1/2 tbsp furikake
- 1/4 cup kimchi
Instructions
- Cook Omnipork Luncheon Meat on a nonstick skillet, over medium-high heat for about 3 to 4 minutes on each side. Remove from the heat, and in the same pan, pour Justegg scramble until your desired doneness. When it’s about 3/4 way cooked, sprinkle the green onion and finish cooking. Remove from heat, set aside.
- Combine Hawaiian chilis and Yondu in a small mixing bowl, set aside.
- On a place, place a cup of warm cooked rice, sprinkle with some furikake. Arrange seared luncheon meat, scrambled egg and kimchi around the rice. Drizzle some of the chili sauce on top of the scrambled egg as much as you like. Enjoy!
