Breakfast Fried Brown Rice Food

BREAKFAST FRIED BROWN RICE

Steps:

• Preheat a wok or skillet on high heat for 1 minute.
• Coat wok thoroughly with 2 tablespoons peanut oil; reduce heat to medium. Cook and stir onion until beginning to soften, about 3 minutes.
• Crack eggs directly into the wok. Stir quickly to scramble until eggs begin to set but are still fluid, about 1 1/2 minutes.
• Stir ham into the wok and cook just until warmed through, about 1 minute.
• Stir butter and remaining 1 tablespoon of peanut oil into the wok; let warm for 10 seconds. Add rice and stir constantly for 3 to 4 minutes, adding more oil if rice begins to stick.
• Season fried rice with salt and pepper; top with Cheddar cheese.

BREAKFAST FRIED RICE

Steps:

• In a large nonstick skillet over medium heat, cook bacon until crispy. Drain bacon but leave about 2 tbs. of fat in pan.
• Add rice to pan with bacon fat and toast the rice over medium-high heat, stirring often to evenly coat the grains in the bacon fat. When the rice is beginning to crisp, push the rice to one half of the pan, then add the eggs. Scramble the eggs on the side of the pan, stirring with a wooden spatula. Combine rice and eggs together once the eggs are almost cooked to your desired doneness.
• Add scallions, soy sauce, sesame oil and drained bacon bits to the rice.Toss to distribute ingredients evenly, then turn off heat and adjust seasoning, if necessary.
• Serve with a generous drizzle of sriracha.

BREAKFAST FRIED RICE

Steps:

• Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid is absorbed, 20 to 25 minutes.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer bacon slices to a paper-towel lined plate to drain and crumble into bite-size pieces; reserve rendered bacon fat in skillet.
• Cook and stir eggs in the same skillet over medium heat until slightly set, 1 to 3 minutes. Stir yellow onion, peas, green onion, and 1 1/2 teaspoons soy sauce into eggs; cook and stir until yellow onion is translucent, about 5 minutes more. Reduce heat to low; stir rice, crumbled bacon, and remaining soy sauce into egg mixture until well-combined and heated through, 1 to 3 minutes.

BREAKFAST FRIED RICE

Steps:

• Melt 2 tablespoons bacon grease in a 12-inch cast iron skillet over medium heat. Add eggs and scramble until not quite set. Remove to a plate.Add another 1-2 tablespoons bacon grease to the now-empty pan and add onion. Cook until tender. Add mushrooms and peppers and cook until tender. Remove all to a plate.Cook breakfast sausage until no longer pink. Remove to a plate.Add remaining 2 tablespoons bacon grease to the pan. Once it's hot, add cold rice. Cook, stirring often, until rice is hot and begins to brown. Add all of the cooked ingredients back to the pan, stir, and cook until hot.Serve immediately with fried eggs, butter, ketchup, and possibly a drizzle of maple syrup.

BREAKFAST FRIED RICE WITH KALE AND EGG

Steps:

• Heat oil in a skillet over medium-high heat. Add onion and garlic and saute until onion is translucent, about 5 minutes. Add mushrooms and chickpea crumbs and cook until mushrooms are soft, about 5 minutes. Pour in wine and cook for 1 minute. Add rice, sesame oil, and soy sauce and cook, stirring frequently, another 5 minutes. Add oregano and thyme and cook until fragrant, about 30 seconds. Toss in kale and cook until warmed and slightly wilted, about 1 minute. Season with salt and pepper.
• Heat remaining 1 teaspoon olive oil in a small skillet over medium-high heat. Pour egg into the skillet; cook and stir until egg is set, about 5 minutes. Serve egg with kale and rice mixture and drizzle with Sriracha sauce.