Breakfast Rice Food

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 RICE

Steps:

• In a large, heavy skillet saute sausage, green peppers, onions and mushrooms until sausage is crumbled and cooked through, around 10 minutes.
• Pour off all but 1 T of the fat.
• Add the rice, garlic powder and black pepper, cooking for another 5 minutes, stirring often.
• In a small saucepan or microwaveable dish melt the velvetta or cheese whiz with a little milk to make a"just pourable" sauce.
• Remove rice skillet from heat, add the cheese sauce and mix well.
• The rice mixture should be sticky.
• Serve hot.

BREAKFAST RICE FROM JAPAN

Steps:

• Heat oil in a large skillet over medium-high heat. Spread rice in a flat layer in the skillet; cook until crispy on the bottom, 2 to 3 minutes. Stir egg into rice until scrambled, about 2 minutes more. Sprinkle green onions on top. Season with soy sauce.

BREAKFAST FRIED RICE

Steps:

• In a nonstick skillet or well seasoned cast iron pan, cook bacon until crispy, about 6 minutes. Drain all but 1 tablespoon of bacon fat. Reserve leftover bacon fat for another use or discard.
• Lower heat to medium low and add scrambled eggs. Using a spatula move the eggs around the pan until they are fully cooked, about 2 minutes.
• Add rice and green onion and cook, breaking up the rice if needed with a spatula, until it is heated through about 3-5 minutes.
• Check the seasoning and adjust with additional salt and pepper if needed. Divide between two plates and garnish with hot sauce if using and serve immediately.

VANILLA & CINNAMON BREAKFAST RICE

Steps:

• Tip the rice into a large, deep non-stick pan with 600ml water, the milk, vanilla, bay leaves and cinnamon stick. Bring to the boil, then cover with a lid and simmer for 25-30 mins until the rice is tender. Keep an eye on it to ensure it doesn't boil dry towards the end of its cooking time.
• Meanwhile, tip the apricots into a small pan with 300ml water and cook over a low-medium heat until tender, about 10-15 mins. Set aside.
• Remove the bay leaves and cinnamon stick from the rice, then stir in half the yogurt. Both the rice and the apricots will keep chilled, separately, for up to 24 hrs. Spoon the rice into bowls and top with the remaining yogurt, the apricots and their juices and the walnuts. If you've prepared the rice and apricots the day before, eat cold or reheat until warm, adding a splash of milk to the rice to loosen.

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 RICE PUDDING

Steps:

• Cook rice according to package directions. , Preheat oven to 375°. In a large bowl, combine rice, peaches, cherries, cream and 1/4 cup brown sugar. Transfer to a greased 1-1/2- qt. baking dish., Combine oats, coconut, pecans, butter and remaining brown sugar; sprinkle over rice. Bake, uncovered, until golden brown, 25-30 minutes.

BREAKFAST SAUSAGE FRIED RICE

Steps:

• Crumble sausage into a skillet; cook over medium heat until no longer pink. Remove with a slotted spoon and set aside. In same skillet, cook and stir egg over medium heat until completely set. Stir in the rice, sausage, soy sauce, garlic and pepper. Cook until heated through.

SWEET BREAKFAST RICE

Steps:

• Combine all ingredients (except egg) in heavy sauce pan. Bring to a boil on medium high heat. Reduce heat to simmer and cook for 7-10 minutes or until flavors are blended and rice has absorbed most of the liquid. Slowly add the beaten egg, stirring continuously so the egg does not "scramble". Simmer 2-3 minutes more. Serve either warm or cold. A little cream on top makes it extra rich!