Breakfast Fried Brown Rice
User Reviews
5
Breakfast Fried Brown Rice
Description
This breakfast fried rice is prepared by crisping thick-cut chopped bacon until the fat is rendered and bacon is crunchy. The bacon fat is reserved and used to cook lightly scrambled eggs, which are then set aside. The remaining bacon fat is heated to high temperature to toast and slightly crisp the cooked brown rice, achieving golden edges and a firmer texture that contrasts with fluffy rice grains. Seasoning with low-sodium soy sauce enhances the savory depth, and the bacon and eggs are reincorporated with sliced green onions for freshness.
The dish is served topped with additional fried eggs cooked as desired, sliced avocado, fresh chives, and a drizzle of hot sauce to add creaminess, herbaceousness, and spice. This combination creates a balanced morning dish with smoky, savory, fresh, and slightly spicy layers. The method leverages leftover rice for a quick grain base that crisps nicely without becoming mushy.
Ingredients
- 1 cup brown rice preferably leftover from the day before, cooked
- 6 lices Bacon chopped, thick-cut
- 2 egg lightly beaten, large
- 1 to 2 teaspoons soy sauce low-sodium
- 4 green onion sliced
- 2 teaspoons sesame oil toasted
- For serving:
- 2 egg cooked as desired
- 1/2 avocado sliced
- 1 tablespoon chives freshly snipped
- hot sauce
Instructions
- Heat a large skillet or wok over low heat and add the bacon. Cook until the fat is rendered and the bacon is crispy, then remove the bacon with a slotted spoon and place it on a paper towel to drain the extra grease. Remove the bacon fat from the skillet, setting it aside in a bowl to use later. Leave about 1 tablespoon of fat in the skillet and heat it over medium-low heat.
- Add in the eggs and stir constantly with a wooden spoon until the eggs are just scrambled. Remove them and set aside. Pour the remaining bacon fat in the skillet and increase the heat to high. Add in the rice, tossing to coat, then let it sit for 1 to 2 minutes to crisp up and get golden. Stir, breaking apart any pieces, and repeat for another 1 to 2 minutes. Repeat another 1 or 2 times until the rice is a bit crispy and golden. At this point, taste the rice and if it needs seasoned a bit more, stir in the soy sauce. Add the bacon and eggs back in to the skillet and toss in the green onions. Stir well and let sit over low heat while you cook the eggs for topping.
- Cook eggs as desired and season them with a tough of salt, pepper and crushed red pepper. Spoon the rice into a bowl or a plate and add the egg on top along with the sliced avocado. Finish with a sprinkle of chives and EAT!
User Reviews
Overall Rating
5
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