Breakfast Fried Rice

Learn how to turn a classic takeaway side dish into the full blown main course! For the first episode of our fried rice series, we’re starting with the most important meal of the day: breakfast!

 
 

Logistics:

  • Portion Size: 2 People

  • Prep Time: 5-10 minutes

  • Cook Time: 10-15 minutes

Ingredients:

  • 1 Cup Rice (dry), Cooked a Day or Two in Advance

  • 2 Garlic Cloves

  • 2 Green Onions

  • 1/2 Jalapeno or Serrano

  • 1/2 - 1 Cup Frozen Peas and Carrots Mix

  • 1/4 - 1/2 Pound Sage Sausage

  • 3 eggs

  • Sesame Seeds (garnish)

  • Vegetable Oil (little bit for stir frying each batch of ingredients)

Sauce:

  • 1-2 tbsp Light Soy Sauce (salt preference dependent)

  • 1 tsp Dark Soy Sauce

  • 1/2 tbsp Sesame Oil

  • 1 tbsp Oyster Sauce

  • 2 tbsp Maple Syrup

  • 1/2 tsp MSG

Method:

  1. Cook your rice the night before. First, wash your rice. This step is essential, because it removes the extra starch from the rice, resulting in separated individual grains. Cook your rice at a 1:1 rice/water ratio (rice cooker highly recommended). Once done, spread out on a tray or plate, cover, and set in the fridge overnight.

  2. Make your sauce! Mix all the ingredients in, tasting to make sure it’s to your liking. Want more sweet? Add more syrup. More salt? Add light soy sauce or extra MSG.

  3. Prep your ingredients: whisk three eggs, thinly slice the green onions (set the green tops aside for garnish), slice your chili of choice, and thinly slice 2 cloves of garlic.

  4. Start Cooking! First, fry off your sage sausage. Sear both sides, break it up, and then set aside in a bowl to add back in at the end.

  5. Next, scramble your eggs. If using a wok, push up the side off the main heat just before finished and start the next stage. If using a sauté pan, take out into the same sausage bowl to add back in at the end.

  6. Fry off your aromatics (green onion, garlic, and chili). Push to the side, add in your rice. Toss to combine. Once mixed, add in any ingredients you’ve set to the side. Keep tossing and stir frying; the rice should start to toast, getting a slightly nutty aroma. The rice grains will be “dancing” in the pan when kept still. Then you’re ready to add the sauce.

  7. Add your sauce, tossing to combine and cooking for an additional minute or two to get the flavors melded. Taste for seasoning and add salt, soy sauce, or maple syrup to adjust to your flavor profile.

  8. Ready to eat! Plate up, garnish with the green onion tops and some sesame seeds, and enjoy!