Whenever we order Chinese I get really excited. Not just because that little chubby kid is coming out of me and I get to indulge in greasy chicken and broccoli and crispy fried dumplings, but also because there is always a ridiculous amount of rice left over! Usually brown rice (you’ve got to be a little healthy when indulging, right?)
The beauty of leftover, plain brown rice is that there is an endless slew of possibilities to create a wonderful dish with the initial step taken care of already!
This time I used the rice for breakfast. I had sausage, eggs, peas, corn, and leftover rice. Which equals breakfast fried rice!
Breakfast Fried Rice:
½ an onion – roughly chopped
4 garlic cloves – roughly chopped
1 cup ground pork sausage – I used jimmy deans signature recipe, but breakfast would be good too!
2 cups cooked leftover brown rice
1/3 cup peas
1/3 cup corn
4 eggs – whisked
Start with a large heavy pot – if you have a wok now is the time to use it! Turn the heat on high and add enough oil to coat the bottom of the pan. Toss in the onions and garlic and let them cook until transparent – stir consistently or they will burn.
Next add the sausage meat and cook it through until it’s just starting to brown and get crispy, break it apart with a wooden spoon as it cooks.
Now add the brown rice, stir to combine. After about two minutes the rice will be warmed through and starting to fry a bit – add more oil if it is sticking too much.
Add in the corn and peas and stir in – if frozen give them a few extra minutes to cook through.
Once the peas and corn are cooked through (taste test it!) slowly pour oven the egg, stir to incorporate and let it cook for about 4 more minutes or until the egg is obviously cooked in (it will seem to disappear, but will coat rice so that it almost looks curdled)
At this point the texture is up to you! I didn’t let it fry too much longer as I was super hungry, but it you want crispier, add a bit more oil, let it keep cooking and be sure to scrape the bottom of the pan!