Due to the fact that I cannot be bothered to leave the flat today (and the fact that he told me exactly what he thought of having my frozzzen yogurt for breakfast!) I decided to make us some breakfast egg fried rice. You can make this with whatever you have in the cupboards but as we only had pancetta and eggs, that is what I used in this version today.
Mrs Hackneys Recipe for Breakfast Egg Fried Rice:
Serves 2 - 3 hungry people
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6 x Eggs
1 x Tub of Pancetta (they sell mini tubs of 206 grams at Sainsburys)
250 grams x Long Grain Rice / Basmati Rice (Must be cold)
Splash x Sunflower Oil
Splash x Toasted Sesame Oil
Splash x Toasted Sesame Oil
Splash x Reduced Sodium Soy Sauce
Salt & Pepper to season
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1. Cook the pancetta on high heat until golden and crispy. Set aside.
2. Scramble the eggs in the left over fat from the pancetta. Set aside with the pancetta.
3. Add a good splash of sunflower oil and a good splash of toasted sesame oil into the pan.
4. Add the cold rice and cook for approx 3-5 mins.
5. Add in a good splash of soy sauce and season well with salt and pepper.
6. When the rice is hot, add in the egg and pancetta and cook for a further 3 minutes.
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Serve and enjoy :-)
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*This is also is delicious with a dollop of tomato ketchup.
since my breakfast is usually a bowl of cereal and maybe a banana, i'm feeling very jealous after reading this
ReplyDeleteThanks Justin - I've just made some stir-fried pork and onions to go with the leftovers :-)
ReplyDeleteThis looks tasty! Thanks for sharing your recipe :)
ReplyDeleteI normally add frankfurters and peas in mine. Yum! S xxx
ReplyDeleteI always add peas and chopped ham in usually but kenny hates pea in it! x
ReplyDelete