Breakfast Fried Rice

breakfast-fried-rice
Photo by Sarah Karnasiewicz
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  • Serves 2
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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.

Stir together soy sauce, vinegar, sesame oil, and sriracha in a small bowl. Increase the heat to medium-high and stir sauce mixture into the rice; cook, stirring continuously, until it has colored the rice and is well incorporated, about 3 minutes.

Crack one egg into a small bowl and whisk. Stir the egg into the rice and cook another 1 to 2 minutes until set. Add 2 tablespoons of the scallions to the pan and stir to combine.

Ingredients

  1. Check 1/2 yellow onion, finely chopped
  2. Check 2 cloves garlic, minced
  3. Check 1 tablespoon olive oil
  4. Check 4 small breakfast sausages
  5. Check 2 cup cooked rice
  6. Check 2 tablespoons soy sauce
  7. Check 1 teaspoon rice vinegar
  8. Check 1 teaspoon toasted sesame oil
  9. Check 1 teaspoon sriracha
  10. Check 3 eggs
  11. Check 3 tablespoons scallions
  12. Check Salt and pepper

Directions

  1. 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.
  2. Stir together soy sauce, vinegar, sesame oil, and sriracha in a small bowl. Increase the heat to medium-high and stir sauce mixture into the rice; cook, stirring continuously, until it has colored the rice and is well incorporated, about 3 minutes.
  3. Crack one egg into a small bowl and whisk. Stir the egg into the rice and cook another 1 to 2 minutes until set. Add 2 tablespoons of the scallions to the pan and stir to combine.
  4. In a separate skillet, fry the remaining 2 eggs until the whites are set but the yolks are still runny, 3 minutes. Divide the rice between 2 large bowls and top each one with a fried egg. Garnish each with the remaining scallions, and season with 1/8 teaspoons salt and pepper.