I love a good savory breakfast. Eggs and potatoes are my staple brunch on the weekends. But sometimes you need to mix it up and flip the tastebud script. Fried rice already has egg, so that makes it breakfasty right? Plus, I often have leftover rice from a weeknight dinner. So really I am just making good use of leftovers and eliminating food waste. Its environmentally and economically friendly!
So I made a few tweaks (less oil, more veggies that sort of thing) to make this a nice, hearty, savory breakfast. Or lunch. Or brinner. Whenever, I won’t judge. I will eat breakfast for any or every meal in a day. This also has the added bonus of being gluten free and vegetarian without any modifications. The brown rice and vegetable count helps keep you full and keeps you from reaching for junk food a few hours later.
This recipe also scales up (or down) really well and if you leave the eggs out it reheats wonderfully too! I will make a full batch on the weekend and then portion it out for work day lunches. I will leave out the eggs but add the tamari and vinegar just before portioning out. I put the onion and sriracha in a small container to add after reheating and serve it will hard boiled eggs for a full meal.
- 1/2 tbsp olive oil
- 1 cup chopped carrots
- 1 cup frozen peas, thawed
- 1 clove garlic, minced
- 2 cups cooked brown rice, either warm or room temperature
- 8 eggs
- 2 tbsp reduced sodium tamari
- 2 tbsp rice wine vinegar
- 1/4 cup chopped green onions
- Optional – sriracha
In a large saute pan, heat oil till rippling. Add the carrots and saute for 5 minutes till they start to soften. Add the minced garlic and cook till fragrant. Add the peas and rice, stir together.
While the carrots are cooking, scramble the eggs in a separate pan. Then add the eggs to the rice mixture. Combine the tamari and vinegar together and then sprinkle the mixture over the rice and egg mixture, stirring to evenly combine.
Split into four servings, top with green onions and sriracha to taste.