Breakfast Fried Rice

• Gluten free

• Meat

  • 5 slices Bacon

• Produce

  • 3 Green onions

• Refrigerated

  • 2 Eggs

• Condiments

  • 1/3 cup Soy sauce, low sodium
  • 1 Sriracha

• Pasta & Grains

  • 3 cups Rice, day-old cooked

• Baking & Spices

  • 1/4 tsp Red pepper flakes
  • 1 tbsp Sesame seeds, Toasted

• Oils & Vinegars

  • 1 tbsp Rice vinegar
  • 1 tbsp Sesame oil

• Dairy

  • 1 tbsp Butter, unsalted

Found on hapanom.com

Description

Ingredients

• 5 slices of bacon
• 1 tablespoon sesame oil
• 3 green onions, thinly sliced (set one of three aside for garnish)
• 3 cups day-old cooked rice, at room temperature
• ⅓ cup low sodium soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon sesame seeds, toasted
• ¼ teaspoon crushed red pepper flakes
• 1 tablespoon unsalted butter
• 2 eggs
• sriracha, for serving (optional)

Directions

• In a heavy-bottomed skillet over medium heat, cook the bacon, turning it until it’s browned evenly. Remove the bacon from the pan and let it drain on paper towels. Once the bacon is cool enough to handle, roughly chop and set aside.
• In a large skillet over medium heat, warm the sesame oil until shimmering. Add 2 of the sliced green onions, and cook for 2 to 3 minutes.
• Stir in the cooked rice, breaking up any large clumps. Add the soy sauce, rice vinegar, toasted sesame seeds, crushed red peppers, and bacon. Stir to fully incorporate the ingredients and cook for 5 minutes, or until warmed through.
• In a non-stick skillet over medium heat, add the butter. Once the butter has melted, crack the eggs into the skillet and immediately cover the pan with a lid. Cook until the egg white is cooked through and the egg yolk is barely set, approximately 5 minutes.
• Place a fried egg on top of each bowl of breakfast fried rice and garnish with the remaining sliced green onion. Serve immediately, being sure to break the yolk over the rice so it can act like a sauce. Serve with sriracha if desired.

Nutrition