Name: Breakfast Fried Rice
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 serving(s)
Ingredients: 6 tbsp. Bacon Grease Or Butter, For Frying, Divided; 3 whole Large Eggs, Beaten; 1/2 Small Onion, Finely Chopped; 4 oz. weight Button Mushrooms, Sliced; 1 Green Bell Pepper, Chopped; Salt And Pepper, to taste; 1 lb. Breakfast Sausage; 4 c. Cold, Cooked Rice; 1/4 tsp. Dried Sage; Fried Eggs, For Serving

Fried rice may seem like a weird thing to serve for breakfast. But hear me out.

Plain eggs are sometimes difficult for me to get down early in the morning. All that protein by itself just doesn’t always appeal to me. But add a side of veggies and rice and I could eat it by the bowlful. I’ve found that we can easily meet our daily quota of eggs if we simply serve them up in fried rice!

So the thought occurred to me: why not fully embrace fried rice for breakfast and make it with breakfast ingredients instead of the traditional fried rice flavors? I tested it out, and we all loved it. If you can get over the idea of eating supper food in the morning, you might find that this is your new favorite breakfast!

Here’s what you’ll need to make it: cold rice, bacon grease or butter, mushrooms, onions, a green pepper, breakfast sausage, salt, pepper, and sage.

Growing up, we ate a lot of fried eggs with onions, peppers, and mushrooms. So those ingredients say “breakfast” to me. But if there’s something else that would make this seem more like a morning meal to you, don’t hesitate to throw it in!

Start by scrambling your eggs. Make sure not to cook them too much since we’ll be putting them back into the pan later. Remove to a plate.

Fry up the onions, peppers, and mushrooms until tender. Remove to a plate.

Cook the sausage until no longer pink. I like to fry mine long enough so that the outside gets crispy, but you do you. Remove to a plate.

Add a good amount of bacon grease to the now-empty pan. Once it’s nice and hot, add the cold rice. Stir-fry until the rice is hot and beginning to brown.