Fried Rice for Breakfast?
We returned from Malbaie in Canada a couple of days ago and I woke up miraculously early while the rest of the family jet-lagged their way to 11am! Tired and hungry, I made this which has nothing to do with Canada! The next recipe I post however will. More suited to SE Asia, this a fantastic hunger filler and does not take long to prepare. I had cold rice from a just got home and there is little in the fridge stir fry the night before, so preparing the rice is the only time consuming element.
Weights and measures vary so much between countries so I am afraid just to complicate things here, I am using the Canadian cup measurements. If in doubt, use a measuring jug and 1 cup is up to the 8oz mark.
4 tbsp vegetable, sunflower or plain oil, you may need more
1 onion finely chopped
1 red, orange or yellow pepper, diced or 4 small peppers diced
1 clove garlic finely chopped
1 tsp garam masala
1 tsp tom yum paste
1 tsp tumeric
1 1/2 cups cooked white rice
1 tbsp soy sauce
3 free range eggs, whisked with a pinch of salt
Coriander leaves, lime wedges
- Put the oil in a pan and fry the onions until glossy.
- Add the peppers and cook for about 3 minutes.
- Stir in the garlic and cook for a minute.
- Stir in the garam masala, paste and tumeric
- Add the rice and toss it around adding more oil if necessary so that it does not stick. Stir in the soy sauce.
- In a clean pan put some oil and add the whisked eggs. Do not touch them but allow them to set.
- Turn the eggs out and slice. Use to garnish with a slice of lime and coriander leaves if you have any.