Credit to Brandon for introducing this concept to me – he surprised me with this breakfast one morning, and I had to make it again very soon after! My version cuts the bacon (although you could add it back in!) and adds more veggies. The great thing about it is that if you have rice and eggs on hand, you can pretty much add whichever left-over vegetables are in your fridge. Also, don’t limit yourself to eating this at breakfast! I think when I made this batch, I ended up eating leftovers for lunch and dinner that day too.
- 1 c. instant brown rice (use more if you want to bulk up the recipe)
- package ready-to-cook stir fry veggie mix (mine had broccoli florets, broccoli slaw, snow peas and carrots)
- red onion
- additional veggies as available
- 2 eggs
- coconut oil (or any other high heat stable oil)
- gluten-free tamari or soy sauce
- minced garlic
- Chinese five spice powder (optional)
Cook rice per directions on package. According to mine, 1 c. dry rice made two servings, which was a perfect amount for my taste.
Chop veggies into stir-fry sized pieces. Heat oil in wok or large saute pan over med-high heat. Add veggies and a few dashes of tamari or soy sauce. Cook veggies until they begin to soften, then add garlic and five spice powder.
Beat eggs in a small bowl. Add eggs to veggies in hot pan while stirring. Once egg is fully cooked (will look like over-done scrambled eggs), add cooked rice to hot pan along with a few more dashes of tamari or soy.
Top with your favorite hot sauce (Sriracha was a no brainer on this one for me) and enjoy!