Yes, I'm poking fun at how someone with an accent would pronounce "Fried Rice", so please don't get offended. :) My kids love it when I tell them we are having "Flied Lice" for breakfast! In our house we normally only eat Fried Rice for breakfast. I'm not sure when it's traditionally served in Japan but I do know that Fried Rice does exist there and it's called cha-han (チャーハン). I love it because it's easier to make than pancakes and eggs and I also get to use up my leftovers! Leftover rice is key to good fried rice because by frying the rice, you are actually steaming and crisping the rice at the same time and it gives a delicious almost nutty flavor to it that can't be replicated with fresh rice. The only staple for Fried Rice is leftover rice and eggs - the rest can be up to you. Typically there will be meat, shrimp and some sort of vegetables added as well. There are so many variations of Fried Rice from different cultures, but here's my easy-peasy Japanesey version. I used left over bacon grease with to give it a wonderful bacon flavoring that can't be matched and topped it with some Shiracha chili for a nice kick. It's Japanese comfort food and provides a well balanced meal in a bowl for your family that will give them lots of energy for the day! Ingredients:
1 1/2 Tbsp bacon grease
1/2 onion - chopped finely (substitute green onion or scallions)
2 chicken apples sausages - cut into small cubes (substitute bacon, chicken, shrimp any protein really!)
2 cups of left over Japanese white rice (works with Jasmin or brown rice too but the stickier the rice, the better it turns out because the extra moisture from the sticky rice makes it steam and come out nice and fluffy)
1 tbsp low sodium soy sauce
1 tsp sesame oil
1 tsp Sriracha chili (optional for added spice)
Vegetables - I didn't add any veggies to this version but you can add chopped carrots, mushrooms, peppers, peas or anything else you have in your fridge! Just cut them up small and add them after you sweat your onions before you add your meat.
In a medium to large sized skillet, heat bacon grease over medium high heat. Add onion and sausages and cook until browned. Add rice and mix through until coated with the grease and rice starts to make a popping sound as it gets crispy. Make a well in the middle of the rice and crack the eggs in it. Immediately take a fork or whisk and mix the eggs up in the middle. Combine the egg and rice mixture until the egg cooks through - you'll be able to see little pieces of cooked egg throughout as it completely cooks. Add the soy sauce and sesame oil and mix through. Add Shiracha chili if you want it spicy. Serve warm in bowls.