I was so pleased with the ginger and leek fried rice I made earlier this year, that I thought I’d try a variation for breakfast. I’m always trying to find ways to bring veggies into breakfast, but I get sick of omelets. I had some leftover white rice and tons of different veggies, so I thought I’d give it a shot. This is a very loose recipe, so just play with it.
1/2 Cup red bell pepper, diced
1/2 Cup carrots, diced
1 Cup spinach, cut into strips or chopped
1 small onion, diced
2 toes garlic, pressed through
1 inch ginger, grated
1 T soy
1 T hoisin sauce
2 t chili sauce
1 t sesame oil
2 Cups leftover white rice
1 T roasted peanut oil (or whatever…that stuff just tastes GOOD)
- Heat 1/2 T peanut oil in large non-stick skillet over medium heat until hot. Add onions, carrots and peppers, and saute until fork tender (soft, but not 100% done).
- Make a small well in the center of the pan and add the garlic and ginger. Cook until fragrant (~30 seconds) and then stir into veggie mixture. Add the spinach and stir to combine. Allow the spinach to wilt a bit (1-2 min) and then set aside mixture in a small bowl. No need to wipe out the skillet.
- Add remaining peanut oil to empty pan and heat over medium-high heat until hot. Add rice and distribute in an even layer. Cook without turning for ~1-2 minutes. This will allow some of the rice to crisp up a bit. YUM. Pour in the soy, hoisin, chili and sauces, as well as the sesame oil. Stir to distribute and allow to heat through (1-2 min more).
- Add the veggie mixture and stir to combine. Adjust seasoning (salt, pepper, maybe a bit more soy or some rice wine vinegar for tartness). Serve into 4 bowls.
- With the heat still on medium high, crack 4 eggs into the skillet. If your pan isn’t big enough, you may need to work in batches of two. Once the outside is set, cover with a lid to allow the yolk to set some without flipping. Cook eggs sunny side up. When cooked, place an egg on the rice, dot with Schriracha sauce (if you like delicious hotness) and serve.