Fried Rice for Breakfast? Trust Me, Guys. (Recipe, too!)

Part of the transition to life on the farm is getting accustomed to using whatever has been harvested from the garden that day in our meals. Thankfully, I married a man who’s really good at putting meals together with whatever is available and one of the tricks he keeps up his sleeve is Fried Rice and it’s so good.

Fried Rice is a great way to use up a variety of veggies if you don’t have quite enough to make them into side dishes.

Sometimes we eat it for breakfast, sometimes we eat it for dinner but it’s always a hit with the kids and it’s gluten-free (which is a must for us since our kids have food allergies).

I love it when we have fried rice for breakfast because the kids really fill up on it and don’t ask for a snack by 9am like usual (do you have that problem at your house? It makes me crazy!).

Daniel included his Fried Rice recipe in his gluten-free healthy breakfast cookbook: Beyond the Cereal Box. If you’re interested in oodles of delicious healthy recipes to try, you can grab the ebook for $5.99!

But since Daniel’s a truly generous kinda guy (AKA he handles the compost toilet stuff so I don’t have to) he’s letting me share his Fried Rice recipe from his book with you. (Huzzah!) You can switch out the veggies with whatever you’ve got!

Ingredients:

• 1 onion, diced
• 2 TBSP vegetable oil (you could also use coconut oil)
• 2 carrots, diced
• 2 handfuls of snap peas, chopped
• 4 eggs
• 3 cups cooked rice
• 1 TBSP soy sauce (use gluten-free soy sauce if allergic!)
• 1 handful of cilantro, roughly chopped

1. Heat 1 TBSP of oil in wok or large skillet. Toss in the onions first and sauté for a few minutes. Add the carrots and then the snap peas. Cook until the vegetables just begin to soften. Remove the vegetables and set aside.

2. Scramble the eggs in the wok until cooked and set aside. Clean out the pan if necessary.

3. Add another TBSP of oil to the wok. Add the rice, stir, break up any clumps. Add the soy sauce and stir. Cook the rice until it turns just a little crispy, about 3 minutes. Return all the other ingredients back to the wok along with the cilantro. Stir until everything is mixed together. Serve immediately. Feel free to add plenty of chili sauce for anyone who can handle it!