Breakfast Rice Recipe

Cooked rice: Pre-cooked rice that serves as the base of the dish.

Beaten eggs: Eggs that are whisked until smooth and used for scrambling.

Mixed vegetables: A combination of frozen or fresh vegetables like peas, carrots, and corn.

Soy sauce: A salty, savory sauce made from fermented soybeans, essential for flavor.

Sesame oil: A fragrant oil made from sesame seeds, adding a nutty taste.

Minced garlic: Fresh garlic that is finely chopped to enhance the flavor.

Salt: A seasoning to taste, enhancing the overall flavor.

Pepper: Ground black pepper to add a bit of heat and depth.

When making this breakfast rice recipe, ensure that the cooked rice is slightly dry or day-old. Freshly cooked rice can be too moist and may result in a mushy texture. To achieve the best results, spread the rice on a baking sheet and let it cool for a bit before using it in the recipe. This will help the rice grains to separate and absorb the soy sauce and sesame oil more effectively, giving you a more flavorful and well-textured dish.

• cooked rice - Substitute with quinoa: Quinoa is a high-protein grain that provides a similar texture and can be a healthier alternative.

• cooked rice - Substitute with cauliflower rice: Cauliflower rice is a low-carb option that mimics the texture of rice and adds extra vegetables to the dish.

• beaten eggs - Substitute with tofu scramble: Tofu scramble can provide a similar texture and protein content for those who prefer a plant-based option.

• beaten eggs - Substitute with chickpea flour batter: Chickpea flour mixed with water can create a batter that mimics the consistency of eggs, suitable for vegans.

• mixed vegetables - Substitute with fresh spinach and mushrooms: Fresh spinach and mushrooms can add a different flavor profile and nutritional benefits.

• mixed vegetables - Substitute with bell peppers and onions: Bell peppers and onions offer a crunchy texture and a sweet, savory flavor.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that provides a similar umami flavor.

• soy sauce - Substitute with coconut aminos: Coconut aminos are a soy-free option that offers a slightly sweeter taste.

• sesame oil - Substitute with olive oil: Olive oil can be used for a milder flavor and is more readily available.

• sesame oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it a good alternative for cooking.

• minced garlic - Substitute with garlic powder: Garlic powder can provide a similar flavor when fresh garlic is not available.

• minced garlic - Substitute with shallots: Shallots offer a milder, slightly sweet flavor that can complement the dish.

• salt - Substitute with sea salt: Sea salt can provide a different mineral content and a slightly different flavor.

• salt - Substitute with soy sauce: Soy sauce can add both saltiness and umami flavor, reducing the need for additional salt.

• pepper - Substitute with white pepper: White pepper offers a slightly different heat and is less visually noticeable in the dish.

• pepper - Substitute with chili flakes: Chili flakes can add a bit of heat and a different flavor profile to the dish.

• Allow the cooked rice to cool completely before storing. This prevents condensation, which can make the rice soggy.
• Transfer the breakfast rice into airtight containers or resealable plastic bags. Make sure to remove as much air as possible to maintain freshness.
• Label the containers or bags with the date to keep track of how long it has been stored.
• Store the rice in the refrigerator if you plan to consume it within 3-4 days. This keeps the vegetables and eggs fresh.
• For longer storage, place the containers or bags in the freezer. Breakfast rice can be frozen for up to 1 month without losing its flavor and texture.
• When ready to reheat, thaw the frozen rice in the refrigerator overnight. This ensures even reheating and prevents the rice from becoming mushy.
• Reheat the rice in a microwave-safe dish, covering it with a damp paper towel to retain moisture. Heat in 1-minute intervals, stirring in between, until thoroughly heated.
• Alternatively, reheat the rice on the stovetop. Add a splash of water or broth to a pan, then add the rice. Stir occasionally until heated through.
• Avoid reheating the rice more than once, as this can affect the texture and safety of the dish.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of sesame oil or olive oil to the skillet.
  3. Add the leftover breakfast rice to the skillet.
  4. Stir occasionally to ensure even heating, breaking up any clumps of rice.
  5. Cook for about 5-7 minutes until the rice is heated through and slightly crispy.

• Microwave Method:

  1. Place the breakfast rice in a microwave-safe dish.
  2. Add a splash of water or chicken broth to keep the rice moist.
  3. Cover the dish with a microwave-safe lid or plastic wrap.
  4. Microwave on high for 1-2 minutes, then stir.
  5. Continue microwaving in 30-second intervals until the rice is heated through.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Spread the breakfast rice evenly in an oven-safe dish.
  3. Add a few tablespoons of water or broth to keep the rice from drying out.
  4. Cover the dish with aluminum foil.
  5. Bake for about 15-20 minutes, or until the rice is heated through.

• Steamer Method:

  1. Place the breakfast rice in a heatproof dish that fits inside your steamer.
  2. Add a small amount of water or broth to the rice.
  3. Cover the dish with foil or a lid.
  4. Steam over boiling water for about 5-10 minutes, or until the rice is heated through.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Spread the breakfast rice in an even layer in the air fryer basket.
  3. Lightly spray the rice with cooking spray to prevent it from drying out.
  4. Air fry for about 5-7 minutes, shaking the basket halfway through to ensure even heating.

• Pot: Used to heat the sesame oil and cook the ingredients together.

• Spatula: Essential for stirring the ingredients and scrambling the eggs.

• Knife: Needed for mincing the garlic.

• Cutting board: Provides a surface for mincing the garlic.

• Measuring cups: Used to measure the cooked rice and mixed vegetables accurately.

• Measuring spoons: Used to measure the sesame oil, soy sauce, salt, and pepper.

• Mixing bowl: Used to beat the eggs before adding them to the pot.

Use leftover rice: Save time by using cooked rice from a previous meal. It works best when slightly dry.

Pre-chop vegetables: Prepare and chop mixed vegetables in advance to speed up the cooking process.

Quick garlic prep: Mince garlic in bulk and store it in the fridge for quick use.

One-pot cooking: Use a single pot to cook everything, reducing cleanup time.

Batch cooking: Make a larger batch and store portions in the fridge or freezer for quick reheating.