Breakfast Fried Rice

A fried-rice twist on bacon and eggs! My dad used to make this for me on Saturday mornings when I was a kid; it’s an easy and tasty brunch option. You can substitute 1 bunch broccoli for the frozen peas, if desired.

Step: 1

Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid is absorbed, 20 to 25 minutes.

Step: 2

Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer bacon slices to a paper-towel lined plate to drain and crumble into bite-size pieces; reserve rendered bacon fat in skillet.

Step: 3

Cook and stir eggs in the same skillet over medium heat until slightly set, 1 to 3 minutes. Stir yellow onion, peas, green onion, and 1 1/2 teaspoons soy sauce into eggs; cook and stir until yellow onion is translucent, about 5 minutes more. Reduce heat to low; stir rice, crumbled bacon, and remaining soy sauce into egg mixture until well-combined and heated through, 1 to 3 minutes.

Per Serving: 357 calories; protein 14g; carbohydrates 56.5g; fat 7.7g; cholesterol 134.1mg; sodium 522.5mg.

Eat good breakfast to start the day had become a good habit. It’s a great way to start my 24 hours off healthfully. The sweet hit from the fruit wakes me up and gives me power to take on the morning. The sweetness is more vilified as the root of all disease, but sweetness is also loaded with fibre, which is great for your stomach system and helps keep you feeling full longer, and not want likely grab a side food out of the street food before lunchtime.

Making fruit a at 7.00 clock habit is simple . Simply put the sweetness in your fridge next to the sweet drink or on the bench next to your grain pan , or move your coffee maker or tea kettle — somewhere where you’ll see it. Before you eat the rest of your breakfast , eat your fruit. If you’re not normally a breakfast person.