Fried rice: it's what's for breakfast. No, not a cold serving from the box of leftover takeout in the fridge, but a homemade fried rice that's fast and easy for weekday mornings. The best part of this recipe is that it uses up leftover rice (or farro, spelt, sorghum, quinoa, or any other grain you cooked for dinner) in a whole new way.
Author: Hapa Nom Nom
Wright® Brand Smoked Bacon
, room temperature, day old
Light Soy Sauce
Crushed Red Pepper Flakes
Sesame Seeds (1 Tbsp)
Scallions (1 bunch)
, setting one aside for garnish.
In a large skillet over medium heat, warm the
Sesame Oil (1 Tbsp)
until shimmering. Add 2 of the 3 sliced scallion and cook for 2 to 3 minutes.
White Rice (3 cups)
, breaking up any large clumps.
Wright® Brand Smoked Bacon (5 slices)
and stir to incorporate. Cook for 5 minutes or until warmed through.
In a non-stick skillet over medium heat, add the
Unsalted Butter (1 Tbsp)
. Once the butter has melted, crack the
into the skillet and immediately cover the pan with a lid. Cook until the egg white is cooked through and the eggs yolk is barely set, approximately 5 minutes.
Place a fried eggs on top of each bowl of breakfast fried rice and garnish with the remaining sliced scallion. Serve immediately, being sure to break the yolk over the rice so it can act like a sauce. Serve with
Sriracha (to taste)
sauce if desired.
Nutrition Per Serving
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