Breakfast Fried Rice

Experiencing childhood in Hawaii, it was ordinary to eat rice with pretty much every feast. For breakfast we may have singed smoked hotdog, fried eggs, and rice, or an omelet with rice. There was even spam musubi, which is a square of rice finished off with a cut of singed spam, and wrapped with kelp (like sushi!) Spam is huge in Hawaii. I realize that presumably sounds somewhat gross and undesirable to you.. Simply help me out, next time you end up in Hawaii, attempt it and let me understand your opinion! It’s an unquestionable requirement attempt nearby food!

At any rate, back to the formula. A few mornings, my father would concoct a major bunch of singed rice with bacon or any extra meat we had in the cooler. He never followed plans, he just cooked by taste. Indeed, even idea it would be diverse each time, it generally tasted astounding! It’s genuinely a solace nourishment for me. It helps me to remember my youth:) Do you have any dishes that bring back cherished recollections?

Making seared rice is a great deal like making a serving of mixed greens. You simply need the essential fixings and afterward can redo it by adding whatever else you have available.

This is my fundamental singed rice. I generally don’t quantify (I cook a ton by taste) so a portion of the fixings have a reach where you can change it as indicated by your inclination. You can add additional veggies or a protein as well, regardless of whether it be tofu, chicken, or shrimp. One of my top picks is Bacon Fried Rice. I incorporated the formula beneath!

I start by sautéing the onions and garlic in some margarine to draw out their flavor. You can utilize margarine/ghee, refined coconut oil, or any oil of your decision. I say refined on the grounds that it doesn’t have the coconut flavor, in addition to it can withstand a higher temperature than additional virgin coconut oil. In any case, in the event that you simply love that coconut flavor, don’t hesitate to utilize additional virgin coconut oil.

INGREDIENTS

fried rice:

• 3 tablespoons grass-fed butter/ghee or refined coconut oil
• 1 cup chopped onion
• 2–3 garlic cloves, minced
• 6 cups day-old cooked brown or white rice
• 1 cup frozen peas
• 3 eggs, beaten
• 5–6 tablespoons gluten-free soy sauce or tamari, to taste
• 1–2 tablespoons sesame oil, to taste
• 1/4–1/2 teaspoons pepper, to taste
• salt, as needed
• chopped green onion
• 8–12 oz. uncured bacon or turkey bacon, optional

fried eggs:

• refined coconut oil or butter/ghee
• whole eggs, 1 per person
• salt
• pepper

INSTRUCTIONS

fried rice

1. In a large pan or wok, sauté chopped onion in butter over medium heat for 2-3 minutes. Add minced garlic and continue to cook for 2-3 more minutes, or until onion is soft and translucent. Stir in rice and break up large chunks. Add frozen peas and stir until well incorporated. Push rice to one side of the pan and add beaten eggs. Scramble eggs, stirring often and cook until fluffy. Mix eggs in with the rice. Pour soy sauce and sesame oil evenly over the rice and mix together. Turn heat up to medium-high and fry rice until any remaining liquid has evaporated and rice is hot and steamy. Season with pepper and add salt, if needed. Remove from heat.

fried eggs

1. Heat a small pan over medium heat. When hot, add oil/butter and move pan around to evenly coat the bottom. Crack a whole egg into the hot pan and reduce heat to medium-low. Season with salt and pepper. You can partially cover the pan with a lid if you like the top of the egg cooked too. Cook for a few minutes, until the yolk is done to your liking. Remove the egg to a plate and repeat the process for the remaining eggs.
2. Distribute fried rice into bowls and top with fried egg and chopped green onion. Serves 3-4

bacon fried rice

1. In a large pan, cook your bacon according to package directions. Remove bacon and drain grease, reserving 1-2 tablespoons. Cook onion in bacon grease over medium heat for 2-3 minutes. Add minced garlic and continue to cook for 2-3 more minutes, or until onion is soft and translucent. Stir in rice and break up large chunks. Add frozen peas and stir until well incorporated. Push rice to one side of the pan and add beaten eggs. Scramble eggs, stirring often and cook until fluffy. Mix eggs in with the rice. Pour soy sauce and sesame oil evenly over the rice and mix together. Turn heat up to medium-high and fry rice until any remaining liquid has evaporated and rice is hot and steamy. Chop or crumble bacon and mix into the rice. I add about 2-3 pieces per person/serving. Season with pepper and add salt, if needed. Remove from heat and distribute into bowls. Top with fried egg and chopped green onion. Serves 3-4.