Wednesday, September 26
Breakfast Fried Rice
I got the idea to try fried rice for breakfast after years of having my leftover Chinese takeout for breakfast. We of course still had this for dinner as we have breakfast for dinner at least a few times a month.
If you don't have a wok, just use a large skillet and don't worry that the soy sauce discolors the eggs, they still taste amazing!
2 TBLS. olive oil
3 TBLS. soy sauce
1/2 lb. Kielbasa
2 cups cooked rice
2 TBLS. rice vinegar
Mix together 1 TBLS. of the soy sauce and the eggs. Beat well.
Heat 1 TBLS. of olive oil in a large wok. Add the eggs and cook them scrambled style until they are not they are just about set up (but not quite as you are going to add them back in later and don't want them overdone). Remove the eggs and set them aside.
Add last TBLS. of olive oil to the wok. Add cooked rice and cook 5 minutes or until rice is lightly browned. Add the egg back to the wok. Then add the Kielbasa, remaining 2 TBLS. of soy sauce and rice vinegar.
Cook an additional 2 - 3 minutes.
Taste and add more soy sauce if you think it needs an extra punch.
Serve with buttered toast. Delish!