I’ve probably told you before, but I really, REALLY love rice. I’ve always said I would make a good latin or polynesian person because I can really eat rice for every meal and be just fine. So, one day when I had leftover brown rice in the fridge and I was contemplating on what to have for breakfast, I guess it’s no surprise that I wanted to eat that rice. I just had to figure out a good way to prepare it so that it seemed more like breakfast than dinner.
This is how I came up with Breakfast Fried Rice. I love eggs, Canadian bacon, and I knew I would like a hint of maple all over everything. So, I gave this a whirl and I seriously fell in love with it. It tasted just like breakfast, but was definitely something different than my typical oatmeal. It’s delicious. I promise.
Breakfast Fried Rice
1 egg white
2 slices Canadian bacon, diced
1/2 cup cold, cooked, brown rice
1 tablespoon sugar free maple syrup
nonstick cooking spray
Heat a small nonstick skillet over medium heat and lightly coat with nonstick cooking spray.
Place egg, egg white, and Canadian bacon in a small bowl and lightly whisk. Add mixture to skillet and cook, gently pushing, lifting, and folding them from one side of the pan to the other, until large, shiny, wet curds form, about 2 minutes (in other words…scramble them). Remove eggs from skillet.
Increase heat to medium-high and lightly coat with nonstick cooking spray. Add cold rice to skillet and spread the rice out evenly over the pan and let cook without stirring, until you hear the rice grains sizzle, about 1 to 2 minutes. Toss the rice a bit with your spatula, and again spread it out over the cooking surface.
Drizzle the maple syrup all over the rice, and toss again. Add eggs to the pan and toss to combine all the ingredients well with the rice. Let everything heat back up again until the rice grains are sizzling again. Add additional maple syrup to taste, if needed. Serve.
Fat: 8g (2.4g = Sat.)