Fried rice: it’s what’s for breakfast. No, not a cold serving from the box of leftover takeout in the fridge, but a homemade fried rice that’s fast and easy for weekday mornings. The best part of this recipe is that it uses up leftover rice (or farro, spelt, sorghum, quinoa, or any other grain you cooked for dinner) in a whole new way the next morning.
Scrambled eggs and chopped ham allow this to qualify as breakfast, and while the recipe calls for spinach, you can substitute any vegetables of your choice or use whatever you have on hand. Skip the unsatisfying granola bar and try this Asian-inspired dish the next time you want to actually look forward to breakfast.
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