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.
Total Time
20min
4.3
9 Ratings
Author: Hapa Nom Nom
Servings:
2
Ingredients
•
5
slices
Cooked Bacon
, chopped
•
1
Tbsp
Sesame Oil
•
1
bunch
Scallions
, sliced
•
3
cups
White Rice
, room temperature, day old
•
1/3
cup
Light Soy Sauce
•
1
Tbsp
Rice Vinegar
•
1
Tbsp
Sesame Seeds
, toasted
•
1/4
tsp
Crushed Red Pepper Flakes
•
1
Tbsp
Unsalted Butter
•
2
Eggland's Best Classic Eggs
•
to taste
Sriracha
(optional)
Cooking Instructions
1.
Toast the Sesame Seeds (1 Tbsp).
2.
Thinly slice Scallions (1 bunch), setting one aside for garnish.
3.
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.
4.
Stir in White Rice (3 cups), breaking up any large clumps.
5.
Add Light Soy Sauce (1/3 cup) , Rice Vinegar (1 Tbsp), sesame seeds and Crushed Red Pepper Flakes (1/4 tsp).
6.
Add the Cooked Bacon (5 slices) and stir to incorporate. Cook for 5 minutes or until warmed through.
7.
In a non-stick skillet over medium heat, add the Unsalted Butter (1 Tbsp). Once the butter has melted, crack the Eggland's Best Classic Eggs (2) 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.
8.
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
CALORIES
1435
FAT
35.2 g
PROTEIN
41.6 g
CARBS
228.7 g
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