Breakfast Fried Rice With Kale And Egg Recipes

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BREAKFAST FRIED RICE



Breakfast Fried Rice image

A fried-rice twist on bacon and eggs! My dad used to make this for me on Saturday mornings when I was a kid; it's an easy and tasty brunch option. You can substitute 1 bunch broccoli for the frozen peas, if desired.

Provided by Anna J.

Categories     Breakfast and Brunch     Eggs

Time 50m

Yield 6

Number Of Ingredients 8

4 cups water
2 cups uncooked white rice
6 slices bacon
4 eggs, beaten
1 large yellow onion, chopped
1 cup frozen peas
4 green onions, chopped
1 ½ tablespoons soy sauce, divided

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.

Nutrition Facts : Calories 357.1 calories, Carbohydrate 56.5 g, Cholesterol 134.1 mg, Fat 7.7 g, Fiber 2.6 g, Protein 14 g, SaturatedFat 2.4 g, Sodium 522.5 mg, Sugar 3 g

FRIED BROWN RICE WITH KALE AND TURMERIC



Fried Brown Rice with Kale and Turmeric image

The best fried rice is made with leftover rice. Ideally, chill it uncovered overnight, which lets it dry out a bit, leading to maximum crispiness.

Provided by Chris Morocco

Categories     Bon Appétit     Green Onion/Scallion     Kale     Garlic     Ginger     Egg     Breakfast     Brunch     Quick & Easy     Quick and Healthy     Healthy     Vegetarian     Wheat/Gluten-Free

Yield 2 servings

Number Of Ingredients 11

4 scallions
2 tablespoons virgin coconut oil, divided
1 cup cooled cooked brown rice
1 small bunch Tuscan kale, ribs and stems removed, leaves torn
Kosher salt
2 garlic cloves, thinly sliced
1 tablespoon finely chopped peeled ginger
1 teaspoon ground turmeric
3 large eggs
1 tablespoon fresh lime juice
Lime wedges (for serving)

Steps:

  • Remove dark green parts from scallions, thinly slice, and set aside. Thinly slice white and pale green parts and set aside separately. Heat 1 Tbsp. oil in a large nonstick skillet over medium. Add rice, breaking up any lumps, and pat down into an even layer. Cook, undisturbed, until beginning to crisp, about 2 minutes. Toss and continue to cook, adding kale by handfuls and letting wilt slightly before adding more and tossing occasionally, until rice is heated through and all the kale is wilted, about 3 minutes. Season with salt and transfer to a plate.
  • Heat remaining 1 Tbsp. oil in same skillet and cook garlic, ginger, and reserved white and pale green parts of scallions, stirring often, until softened and fragrant, about 2 minutes. Sprinkle turmeric over, then stir in eggs, using a pair of chopsticks or a heatproof rubber spatula to blend whites and yolks. Season with salt and cook, stirring gently, until eggs are barely set. Return rice and kale to skillet; toss to combine. Cook, tossing occasionally, until hot. Add lime juice and season with salt.
  • Divide fried rice between plates and top with reserved scallion greens. Serve with lime wedges for squeezing over.

VERY VEGGIE FRIED RICE WITH EGGS



Very Veggie Fried Rice with Eggs image

Some of the best dinners can come from a choose-your-own-adventure-like foray into your fridge to see what leftover vegetable you can make something out of. Here, vegetable fried rice uses zucchini or broccoli or green beans, packs in some frozen peas and carrots, and gets a nutrition boost from shredded kale. A dreamy fried egg is the protein topper that takes this easy weeknight meal to legendary status.

Provided by Sarah Carey

Categories     Quick & Easy Recipes

Time 35m

Number Of Ingredients 10

4 tablespoons vegetable oil, divided
3 cups shredded kale (from 1 small bunch)
4 ounces zucchini (or broccoli or green beans), chopped (1 cup)
Kosher salt
4 teaspoons minced fresh ginger (from a 1-inch piece)
4 teaspoons minced garlic (from 2 cloves)
2 cups cooked white rice
2 teaspoons toasted sesame oil
1 cup frozen carrots and peas, such as Green Giant
4 large eggs

Steps:

  • Heat a large, heavy nonstick skillet over high. Swirl in 1 tablespoon vegetable oil; add kale and zucchini. Season with salt and cook, stirring, until zucchini is bright green and kale is wilted, about 3 minutes. Add ginger and garlic; cook, stirring, 30 seconds. Add rice and 2 tablespoons vegetable oil; cook, stirring to break up rice, 1 minute. Stir in sesame oil and carrots and peas; season and cook 1 minute.
  • Make 4 wells in mixture; divide remaining 1 tablespoon vegetable oil among them. Crack an egg into each well; season. Reduce heat to medium and cook until whites begin to set, about 3 minutes. Cover, turn off heat, and let stand until whites are set but yolks are still soft, 3 to 4 minutes more. Serve immediately.

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