Breakfast Fried Rice

Note

• Cook rice a day in advance, refrigerate overnight

INGREDIENTS

• Eggs (8) 
• Salt (1/2 tsp)
• Scallions (8, white parts minced, green parts thinly sliced)
• Bacon (4 slices)
• Riced Cauliflower (2 cups, raw or frozen)
• Leftover, Cooked Brown Rice (2 cups) 
• Soy Sauce (3 tbsp)
• Sriracha (2 tsp)
• Toasted Sesame Oil (1 tsp) 

Equipment

• Large non-stick skillet

DIRECTIONS

1. In a medium bowl, whisk the eggs and season with the salt. 
2. In a large nonstick skillet over high, coat with spray, add the eggs, and quickly scramble for 1-2 min. When the eggs are cooked through, set them aside.
3. Add bacon and cook until browned, 4-5 min, then use a slotted spoon to to transfer the bacon onto a paper towel. 
4. Leave 1 teaspoon of bacon fat in the pan, then add the scallion whites and cook for 30-60 seconds. 
5. Add riced cauliflower and cook until soft, about 5 minutes. 
6. Add the rice and soy sauce and cook for 2-3 min., stirring frequently, until heated through. 
7. Return the egg and bacon to the pan and toss with the sesame oil, Sriracha, and scallion greens.

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