BREAKFAST FRIED RICE
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
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
BREAKFAST FRIED RICE
Fried rice may seem like a weird thing to serve for breakfast. But hear me out.
Categories breakfast
Time 40m
Yield 4 servings
Number Of Ingredients 10
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.
ITALIAN SAUSAGE FRIED RICE
I created this dish one day when I wasn't in the mood for anything I'd tried before. I used ingredients I had on hand. It's since become one of my family's requested meals.-Janet Wood, Windham, New Hampshire
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 4-6 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, cook sausage over medium heat until no longer pink; drain. Add the rice, onion and garlic; cook and stir until onion is tender. Stir in the water, salt and hot pepper sauce. Bring to a boil. Reduce heat; cover and simmer for 18-20 minutes or until rice is tender., Stir in tomatoes and peas; cover and cook 5-10 minutes longer or until peas are heated through.
Nutrition Facts :
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.
Nutrition Facts : Calories 232 calories, Fat 8g fat (3g saturated fat), Cholesterol 137mg cholesterol, Sodium 787mg sodium, Carbohydrate 23g carbohydrate (0 sugars, Fiber 1g fiber), Protein 15g protein. Diabetic Exchanges
COUNTRY WILD RICE WITH SAUSAGE
Steps:
- Heat 2 tablespoons oil in a large saucepot over medium-high heat. Add the rice and cook, toasting until the rice begins to smell nutty, about 5 minutes. Add the chicken stock along with some salt and bring it to a boil, then reduce to a simmer and cover. Simmer until the rice is tender and has absorbed all the liquid, about 25 minutes
- Meanwhile, heat the remaining tablespoon oil along with the butter in a large skillet over medium-high heat. Add the onion, pepper and a generous pinch of salt and cook until just tender and beginning to brown, about 5 minutes. Add the garlic, sausage, thyme and sage, and cook, breaking up with a wooden spoon until browned and cooked through, 4 to 5 minutes more.
- When the rice is cooked and liquid is absorbed, turn off the heat, remove the lid and add the sausage and vegetables. Fluff and stir gently with a fork to combine. Add the rice to a serving dish and sprinkle with the chives before serving hot.
BREAKFAST SAUSAGE FRIED RICE
Make and share this Breakfast Sausage Fried Rice recipe from Food.com.
Provided by Bill From New Mexico
Categories Breakfast
Time 30m
Yield 2 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 466, Fat 14.7, SaturatedFat 5.3, Cholesterol 159, Sodium 750.2, Carbohydrate 56.4, Fiber 1, Sugar 0.5, Protein 23.9
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- Remove all but one tablespoon of the grease, reserve the rest. Reduce the heat to medium and add the onion, cook until softened, about 3-4 minutes. Add the garlic and half of the scallions, cook another 1-2 minutes until the garlic is fragrant, be sure to keep the garlic from burning.
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- Heat a large wok or skillet with first portion of oil over medium-high heat. Add shallots to heated oil and saute for 1 minute to get them started cooking. Add breakfast sausage and saute, breaking the sausage apart, until cooked through, 6 to 7 minutes.
- Add rice to sausage and stir to combine. Pour soy sauce and vinegar over rice, scraping up any brown bits on the bottom of the pan. (Add a splash more soy sauce if the rice seems dry.)
- Squeeze half the lemon wedges over the rice. Grate cheese directly over top of the rice. Set aside, covered to keep warm.
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- Add the remaining 2 teaspoons of oil into the same skillet. Add scallion (or green onion) and stir a few times until fragrant. Add tomato. Stir and chop tomato until it becomes a paste. Add ketchup (or tomato paste). Keep stirring and cooking until the water is mostly evaporated and the paste becomes very thick.
- Turn to low heat. Add sugar to adjust the seasoning (you will need double or triple the sugar if using tomato paste), until the paste tastes slightly sweet and isn’t too sour.
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- Heat the oil in a large cast iron pan or heavy bottomed skillet over medium heat. Add the onion and garlic and saute until soft, about 5 minutes. Squeeze the sausages from their casings and add to the pan. Cook the sausage, using a spoon to break it into small pieces, until it is cooked through and starting to brown, about 5 minutes. Add the rice to the pan and stir well, making sure that any clumps break apart.
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