Hoisin Breakfast Fried Rice

My hoisin breakfast fried rice is the perfect solution to a satisfying savory breakfast that you can prep ahead of time for your whole week.

Breakfast fried rice is prooooobably my favorite savory breakfast. It’s definitely my favorite meal prep breakfast. And my favorite “use up the leftovers in the fridge” breakfast.

If you’ve been reading for awhile, then you might know that I have an EPIC smoothie obsession during the warm months. It’s all I need and want for breakfast. Everyday. Minus the occasional special weekend meal.

But ever since I totally burned myself out on my years-long oatmeal obsession, I CANNOT find a warm breakfast that I love during the winter.

THIS is the only thing that comes close. Which is helpful, because I want my breakfasts to be as fast and easy as possible (thank you, smoothies). AND double helpful because boyfriend likes it too so I can make an enormous batch for both of us to eat all week. Plus, if you didn’t realize, boyfriend and I do NOT eat very many of the same things. So this is a huge victory.

Anyhow, I feel like a broken record when I talk about how easy it is to switch a recipe up. But I want as many recipes as possible to be easy to change! I’ll happily give you my favorite recent concoction (below), but you can do ANYTHING with this. Mix taco seasoning, soy chorizo, black beans, and fajita veggies for a Mexican fried rice! Make a double batch of filling for stuffed peppers, whisk in some eggs, and you can turn anything into breakfast fried rice.

Alright. Here’s the recipe 🙂

Hoisin Breakfast Fried Rice

2017-04-12 19:22:08

Serves 6

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for the rice

1. 1 T vegetable oil
2. 1 large onion, diced
3. 3 cloves garlic, minced
4. 1 bag frozen veggies*
5. 6 C cooked brown rice**
6. 10 eggs, whisked

for the sauce

1. 1/2 C hoisin
2. 1/4 C soy sauce
3. 3 T toasted sesame oil
4. 1 T grated ginger
5. 1 T sriracha

Instructions

1. Heat vegetable oil over medium heat in a large nonstick skillet. Add onion and saute about 3 minutes. Next, add garlic and frozen vegetables and cook until the vegetables are thawed and the water they produce is evaporated.
2. Stir in the rice. I like to spread it out and just leave it in the pan to allow some crispy brown spots to develop. Turn and repeat a few times.
3. Push all the rice to one side of the pan to clear some room for the eggs. You can add a touch more oil if you want (especially helpful if your pan doesn’t have stellar nonstick capabilities.) Pour the whisked eggs in and scramble in that side of the pan until mostly cooked, and then stir into the rest of the rice.
4. Whisk the sauce ingredients in a small bowl and toss with the rice.

Notes

1. *I LOVE Trader Joe’s soycutash with this – succotash with edamame instead of lima beans
2. **Obviously you can use white rice (and I did in the photos), but I find that it’s not filling enough as breakfast.

Flora Foodie https://florafoodie.com/