Breakfast Fried Rice
Total Time: 25 minutes
- 1 chicken breast, cubed
- 2 tablespoons olive oil
- 1 carrot, julienned
- 3 cups brown rice, cooked and a day old
- 2 green onions, thinly sliced
- 1/2 cup peas, frozen
- 1/3 cup Bragg's Liquid Aminos
- 1 tablespoon rice vinegar
- 1/4 teaspoon crushed red pepper flakes
- 1 tablespoon butter
- 2 eggs
- In a large skillet over medium heat, cook the chicken cubes in 1 tablespoon olive oil until it’s done and browned evenly. Remove the chicken from the pan and set aside.
- In the same pan cook the carrots in the remaining olive oil for 5 minutes. Add the rice, green onion and peas breaking up any large clumps of rice. Add the liquid aminos, rice vinegar, chicken, and crushed red pepper flakes. Stir to fully incorporate the ingredients and cook for 5 minutes, or until warmed through.
- In a separate non-stick skillet over medium heat, add the butter. 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. Serve immediately, being sure to break the yolk over the rice so it acts like a sauce.
About The Recipe
Breakfast Fried Rice you say? Now stay with me here. I was guiding a group of challengers through the 30 Day No Sugar Challenge and I heard the same complaint over and over. Pleeaase they said, “Is there something different we could cook for breakfast?” As I began to wrack my brain for new ideas I remembered a trip to Bali. In Bali they don’t cook your typical breakfast. They cook what is called Nasi Goreng. Leftover fried rice topped with an egg. Typically from the night before that had chicken in it.
This would be a great recipe whenever you have a chicken and rice dinner. You could cook once and get 3 meals out of it if you planned it right! Dinner, breakfast, and lunch leftovers!