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.
Morning Fried Rice
Notes
It’s best to use a nonstick skillet, otherwise the rice, ham, and eggs might stick to the bottom of the pan, even with the recommended amount of oil.
Boost it: When you add the scallions to the pan, add a clove of thinly sliced garlic and/or one 1-inch piece of fresh ginger, finely chopped.
Ingredients
Directions
Source: From Rise and Shine by Katie Sullivan Morford, © 2016 by Katie Sullivan Morford. Photographs © 2016 by Erin Scott. Reprinted by arrangement with Roost Books, an imprint of Shambhala Publications, Inc. Boulder, CO. www.roostbooks.com
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