This is the post that almost never was. You see, I get a lot of pleasure from and take pride in my ability to take random bits of this and that and transform them into something totally different. However, not all of these recipes make the blog. Why? Because sometimes I'm starving and puttering around the kitchen, trying to throw something together quickly so I can eat and get on with my day. Pausing to plate, style and snap pictures of my food seems like too much of a delay to me getting what I want: food in my belly.
But then, I was staring down at my skillet and was happy with the slightly sunny hue and the way the strands of cheese and egg clinged to each grain of warm rice. I couldn't resist grabbing my camera, I wanted to share. This little breakfast recipe is embarrassingly easy to throw together (especially if you have some leftover rice in the fridge from last night's Thai take-out) and it's very satisfying and hearty as well, not to mention it's just different enough to keep things exciting first thing in the morning.
While this obviously isn't a traditional recipe nor something totally new, I think the story still needed to be told. Sometimes it just takes doing something a little outside the box, without extra effort required. No fuss, no muss, just good comfort food at it's best. The dish was finished simply with salt, pepper and a bit of fresh chopped parsley. I actually think that you could make this for an early morning crowd, and I happily would. It could be fancied up by tossing in a veg or two, sprinkle in some bacon bits or sausage and I dare you to find someone who can resist.
Breakfast Fried Rice
Serves 2-3, comfortably
- 3 eggs
- 1 cup cooked rice
- 1/2 cup cheese (I used cheddar)
- Salt and pepper to taste
- Fresh Parsley, chopped
Start by warming the rice in a hot skillet. In a small bowl, whisk together the three eggs and add a generous pinch of salt. Over medium-low heat, add the eggs to the rice and gently push them around with a rubber spatula. Add the cheese, salt and pepper to taste and serve with fresh chopped parsley.
What's Hot From The Small Boston Kitchen
I'd like to ask you to consider the meatball for a moment. Humble in stature, it doesn't receive nearly as much attention as it de...
Pomegranate Cranberry Quinoa Salad Fair warning dear reader before I share my recipe for Pomegranate Cranberry Quinoa Salad, I'm goin...
Yesterday I posted pictures of a tasty little hors d'oeuvres that I had made in school this week and then I never included the recipe....
Pierogies, after a quick fry in some butter I can't help but think of my Babcia every time I make pierogies. The way she shuffled he...
Yesterday I left a little bit of a cliffhanger at the end of my post (oh how dramatic of me) and promised that I'd show you a little t...
Oh Ladies and Gentleman, it has been a long couple of weeks. I have been down and out with a bizarre shoulder injury. I classify it as...