We had one of those weeks where we had run out of bread and didn't have any oats for porridge. I wanted to make do with what we had on-hand for a few days, so I was inspired to throw together a quick breakfast based on leftover rice and fresh eggs from our hens.
Digging around in the veggie drawer, I found a baby bok choy, celery, and green onions. Suddenly, it all came together: sauteed veggies with fried rice and scrambled eggs! This recipe looked and smelled so good that my kids abandoned their other breakfast ideas to dig in. We all loved it, so much so that my kids requested it again later in the week. I hope you enjoy this as much as we have.
P.S. This would make a great lunch or dinner, too!
Quick Egg and Fried Rice Breakfast
2 Tb of healthy lard (or substitute refined coconut oil)
1 baby bok choy
1 celery stalk
1 green onion
2 cloves of garlic
1 Tb toasted sesame oil
2 cups of leftover white rice (the rice needs to be cold to fry up properly)
4 eggs, preferably from pastured hens
1 Tb butter
finely ground Celtic sea salt
Chop the bok choy, celery, and green onion.
Heat a medium heavy-bottomed skillet over medium-high heat. Add the lard/refined coconut oil. Once the oil is hot and shimmery, add the bok choy, celery, and green onion. Season with salt. Saute for about 5 minutes, stirring occasionally.
In the meantime, mince the garlic. Add the garlic to the skillet and saute for a few minutes.
Break the eggs into a small bowl. Season with salt and use a fork to beat the eggs lightly.
Melt the butter in a small skillet over medium heat. Once the butter is hot, pour in the eggs.
While the eggs cook, stir the toasted sesame oil into the veggies. Then fold in the cold rice. Allow to sizzle, stirring occasionally.
Let the eggs cook until they start to set, then lightly chop and fold them while they continue to cook. Cook the eggs until they are just done and still look a little wet.
Fold the eggs into the rice/veggie mixture.
Serve and enjoy!
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