Your breakfast-for-dinner game is strong with this simple fried rice recipe.
175 g breakfast sausage, casings removed
1 tsp sesame oil
1 onion, finely chopped
1 red sweet pepper, finely chopped
3 garlic cloves, minced
3 cups day-old cooked rice
2 tbsp low-sodium soy sauce
2 plum tomatoes, finely diced
1 green onion, thinly sliced
1 tsp canola oil
Heat a large non-stick frying pan over medium. Add sausage. Cook, breaking up meat with a wooden spoon, until no longer pink, 4 to 5 min.
Add sesame oil to pan, then onion, red pepper and garlic. Cook until onion is soft, about 3 min. Stir in rice, breaking up any large clumps, then drizzle with soy sauce. Stir in tomatoes and green onion. Divide fried rice among 4 plates.
Return pan to stovetop and heat over medium. Add canola oil, then crack eggs into pan. Cook, covered, until eggs are no longer runny, 1 to 2 min. Top rice with fried eggs. Sprinkle with more green onion, if desired.
Calories 417, Protein 18g, Carbohydrates 41g, Fat 20g, Fibre 2g, Sodium 650mg.
Set one egg on top of each mound of rice so you can enjoy the best part of this dish: breaking the yolk so it runs over everything.
Originally published in the Today’s Parent April 2016 issue. Photo by Roberto Caruso.
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