Breakfast Fried Rice
When I went to the Aspen Food & Wine Classic for the first time this past summer, I was able to taste some amazing food made by chef Stephanie Izard. One day, that food included breakfast fried rice. And you know what? It was AWESOME. Every morning we would do a spin class then we would have a buffet of quiches and bacon potatoes and meat on a stick. But on the last day, breakfast fried rice was the star of the show. Ever since that day, I’ve had it on my list of recipes to whip up. And when I made this recipe yesterday, I couldn’t stop eating it. I seriously had to brush my teeth to hold myself back and make sure my husband had breakfast the next day. Self control is hard sometimes.
So whenever this time of year rolls around, I become so thankful for being done with school. And for children not being done. Not only is the park clear from screaming kids and Jackson is less anxious, but I no longer have to feel the anxiety of walking into a school and hating my life. That sounds heavy, but man, I hated elementary, middle and high school. I remember being in high school and telling myself every single day that you’re just one day closer to being done. I couldn’t wait to be in the real world, making my own money and not being forced to talk to people I wasn’t interested in. AND not having to study then have my future based off my sh*tty study skills. The real world makes way more sense to me than the test world.
Why can’t more schools teach you hands on experience? The only hands on experience I had in high school was ceramics. And I can say that skill did not transfer over to my job nowadays. You know how I get my pots and bowls now? I buy them. I do not make them by hand. Ceramics sure as hell did not teach me how to earn money in order to buy those pots and bowls. I had to learn that on my own. I did, however, earn on A in ceramics. No big deal.
Not only are kids back in school, but the eclipse is also over, Bachelor in Paradise is on and fully amazing, and our trip to Lake Powell is just around the corner. Things are really looking up around here! Speaking of BIP, that reminds me – what do YOU want to see on the blog? I sent out a newsletter last week asking people what they wanted to see and I got a request for egg-free breakfasts, another request for energy balls, and more “what I ate in a day” posts. I stopped doing Bachelor recaps after my week of travel and not knowing if people actually liked them. So you tell me what you want! I love hearing from you guys and working on new content that you’ll love to see! But for real, Bachelor in Paradise is pure gold.
Breakfast Fried Rice
- Yield: 4 1x
- 2 cups diced sweet potatoes
- 3 tablespoons ghee, melted
- 4 pieces of bacon, diced
- 1 pound breakfast sausage
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1/2 yellow onion, diced
- 3 garlic cloves, minced
- 1 bag cauliflower rice (10–12 ounces)
- salt, to taste
- 3 tablespoons coconut aminos
- 2 tablespoons sriracha
- 2 teaspoons sesame oil
- 1 teaspoon coconut vinegar
- 4 eggs, cooked to preference
- cilantro, roughly chopped
- green onions, sliced
- Preheat oven to 400 degrees F.Place sweet potatoes on a parchment paper lined baking sheet then toss in melted ghee and sprinkle with salt. Bake for 30-35 minutes until browned and soft.
- Place bacon in a large pan and cook until crispy. Remove and set on a paper towel. Remove excess bacon fat, leaving behind 2 tablespoons. Add breakfast sausage and break up to cook until no pink remains and slight crispy. Remove and set aside with bacon.
- Place peppers and onion in a pan and cook for about 8-10 minutes, until peppers are browned and onion is translucent. Add garlic cloves and salt and cook for another minute or two.
- Lastly, add cauliflower rice, a bit more salt and cook for 5-6 minutes. Add coconut aminos, sriracha, sesame oil, and coconut vinegar along with the breakfast sausage and bacon, and the cooked sweet potatoes. Toss to coat and completely combined.
- Top breakfast fried rice with eggs cooked to your own preference and cilantro and green onions!
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Oh, Hi! I’m Juli.
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