This recipe is enormously flexible, and can be made with farro, spelt or another sturdy grain in place of rice. It’s even better when the rice is a day or so old, because it tends to crisp up and absorb the other flavors in the pan even better. Feel free to substitute any chopped leftover vegetables for the spinach. I use a little more egg than in typical fried rice because, well, it is breakfast, after all!
• 2 tablespoons extra virgin olive oil, divided
• 3 cups cooked brown rice (or cooked farro, spelt or sorghum)
• 1/2 cup chopped ham (optional)
• 3 eggs, lightly beaten
• 4 scallions, thinly sliced, white and light green parts only (about 1/3 cup)
• 1 garlic clove, minced (optional)
• 1-inch piece fresh ginger, finely chopped (optional)
• 2 large handfuls baby spinach
• 1 tablespoon seasoned rice vinegar
• 1-1/2 teaspoons soy sauce
• Sriracha or other hot sauce (optional)
1. Pour 1 tablespoon olive oil into a large skillet over medium-high heat. Add rice and ham (if using) and cook, stirring regularly, until heated through, about 2 minutes. (For a finished dish with a little more texture and crunch, cook an additional 1 to 2 minutes.)
2. Push rice far over to one side of the skillet. In the empty part of the pan, add 1/2 tablespoon of remaining olive oil. Add eggs and scramble just until cooked through. Scoop up eggs and put them on top of rice.
3. Pour remaining 1/2 tablespoon olive oil into the empty part of the pan and sauté scallions, garlic and ginger (if using) for about 1 minute. Add the spinach and sauté just enough to wilt. Stir everything thoroughly together in the pan. Add rice vinegar and soy sauce and stir again. Serve with hot sauce on the side, if desired.
Find more great healthy breakfast recipes in Delicious & Quick Morning Meals.