It’s Saturday morning about 10a.m. although the day means little during Covid. It is time to eat something which is how this generally starts.
I have some rice from yesterday’s lunch. I have been using Nishiki brand Medium Grain rice quite a lot. It is not called sticky rice but it is close to that category. It is easy to cook and works well the next day for fried rice.
Also leftover is enough of the cabbage I cooked in the pan after the making Lemon Oregano Chicken and half of my current sausage of choice, the Johnsonville Bratwurst. I used the other half for a focaccia pizza at dinnertime.
An egg of course and for this meal I actually measured the rice and cabbage to give a more easily reproduced recipe for those who like that.
First, some olive oil in my one nonstick 8 inch egg pan. Medium high heat and I let the pan get quite hot. The rice is first and a silicone spatula helps to break it up so it can crisp. Without a wok for very high heat, it is hard to get a great crunch on the rice and I am not going to do that to my one nonstick. I have found though, at about medium heat, if you just let it cook and don’t be in such a hurry, you can get it pretty nicely done. I also do not use a lot of oil so patience is key. Sometimes with this rice, it will all stick together in a lacy flat that can be flipped in one go but today is was not quite there.
Let the rice crisp, it will likely take 10 minutes. Flip and stir and leave it alone. Once the rice has a bit of browning and getting crispy, I move it all to one side and add a bit of butter for the egg. Turn down the heat at this point if you like a softer textured egg. It only takes a minute to cook the egg while constantly folding. If you like your egg crispy and brown, then let it cook, flip it over and use spatula to cut to size.
Since the cabbage and sausage are already cooked, I add them after the egg is done and toss to heat through. I also add just a splash of Silver Swan Soy Sauce. It is from the Philippines and very rich and salty. It doesn’t take very much. Sometimes I will use a few drops of toasted Sesame oil but not today. It would interfere with the delicate flavor of the bratwurst.
Leftover rice is perfect for fried rice. Fresh just won’t do.
Use any leftover protein you have available. Pressed tofu is good but should be fried separately first, removed from pan and added back at the end.
Leftover veg is great too. If you have none, chop some up and toss it in when the rice is just about cooked. Watch for too much liquid which makes the crispy rice soggy again. Add garlic or onion if you like.
Fried rice has eggs, therefore it is breakfast.
This does not present as a pretty meal, I could have added some carrots for color but not this morning.
Breakfast Fried Rice
Ingredients:
- ½ cup leftover rice
- ½ cup leftover cabbage
- 1 egg
- Whatever leftover protein you have
- 1 Tsp olive oil
- ½ Tsp butter
Method:
- Heat pan to medium high heat and add oil
- When oil is hot, add rice and use spatula to separate
- Turn down heat to medium and let rice brown, it may take 10 minutes but don’t walk away
- Flip rice to brown other side
- Wait for it
- Move rice to one side of pan and add butter
- Pour in one mixed egg
- Cook egg to your liking and chop to mix with rice
- Add precooked cabbage other veg plus precooked meat
- Add a splash of soy sauce and toss to mix
- Eat your breakfast
