Hawaiian Fried Rice for Breakfast
We rotate through the same breakfast recipes weekly in my battle to feed my family a hardy breakfast. Â They would love to eat sugar cereal every day, all day. Â I serve french toast, waffles, pancakes, hole in the basket toast, etc.. Â This Â Hawaiian Breakfast rice looks like a welcome addition to our routine. Â Thank you Our Best Bites for the idea! Â I pulled some cooked rice out of my Â freezer to defrost so I can make this in the morning.
(This recipe is from Ourbestbites.com)
When I was in 7th grade and in home-ec for the first time, one of the first things we learned to make was fried rice. I couldnâ€™t believe how easy it was and how much it tasted like the fried rice from our favorite Chinese restaurant.
Since then, I love playing around with fried rice recipes (including this recipe, which is one of my all-time favorites.) Itâ€™s a great way to use up leftover rice, half-used red onions, and those colored bell peppers that you bought with great intentions a week ago and now you need to use up before youâ€™re filled with $5 of regret.
When we were in Hawaii a few years ago, we had Hawaiian fried rice for breakfast a few timesâ€“it was loaded up with things like fresh pineapple and bacon or ham (or Spamâ€¦donâ€™t hate on it until youâ€™ve tried it!). Throw in some scrambled eggs or top it off with a fried egg and you have an amazing breakfast (or dinnerâ€¦or lunchâ€¦or late-night snack. This is anytime food.)
Youâ€™ll need some chopped red onions, green onions (chop the whole bunch, but keep the firm ends separate from the green ends), some garlic, a red or orange bell pepper, some fresh pineapple, and about a cup of cooked, crumbled bacon or chopped ham. Or Spam.
You could also throw some mushrooms in there. I kind of wish I had. Hashtag regrets.
In a large skillet over medium heat, heat 4 teaspoons (1 tablespoon + 1 teaspoon) olive oil. I used 2 teaspoons of our chili oil and 2 teaspoons of our garlic oil and it added just the right amount of heat and flavor. When hot, add the red onion, firm ends of the green onions, garlic, and bell pepper and sautÃ© until the onions are fragrant and the peppers are tender crisp.
While the veggies are cooking, whisk together the soy sauce, brown sugar, and ginger. Set aside.
Add the rice to the pan and stir to combine, cooking until the rice is heated through. Add the bacon or ham and cook until heated through. Add the soy sauce mixture and stir to combine. Add the green tops of the green onions and the pineapple and stir to combine. Season to taste with salt and pepper. Cover and turn heat to low to keep warm.
In a separate pan, cook eggs as desired (weâ€™ve done scrambled and fried and I think we prefer them scrambled; if you fry the eggs, plan on frying at least 1 egg per person.) If you scramble the eggs, mix them in with the rice before serving. If frying, divide the rice into individual portions before serving, then top with an egg and serve immediately.
Egg in the Basket
We are always looking for inexpensive, tasty, easy to make freezer meals. Â This one I learned from a friend last week. Â Thank you Sunshine! Â It is called Egg in the Basket. Â Freezer meals don’t always have to be a casserole you pull out of the freezer and bake. Â Most often, we pull ingredients out of the freezer to make a fresh meal. Â Then add fresh ingredients to it. Â This meal is called egg in the hole. Â Ingredients needed: Â Loaf of bread from your freezer (I usually store 4 in my freezer at all times), eggs and fresh toppings. Â I love avocado and salsa. Â My kids love maple syrup.
Step 1: Â Use a cookie cutter to cut out the center of your piece of bread
Step 2: Â Heat a frying pan, rub butter on the skillet or use cooking spray
Step 3: Â Place cut out bread on the skillet
Step 4: Â Crack an egg and pour into the hole in the bread. Â I usually use 1/2 egg per piece of bread
Step 5: Â Cook for 2 min then flip and cook the egg the rest of the way
Step 6: Â Serve warm with maple syrup or salsa and freshly sliced avocado. Â Enjoy!
Chocolate Chunk Pumpkin Bread
Today is the 1st day we turned on our furnace! Â Personally, Â I just love the cool air that lasts all day now and the smell of fall foods cooking Â in my kitchen. Â To celebrate the first day of Fall my girls and I whipped out 2 loaves of Chocolate Chunk Pumpkin Bread. Â I can’t even tell you how good our house smells! Â Smells of cinnamon, nutmeg and pumpkin pie. Â The Chocolate Chunk Pumpkin bread was so good that all we have Â left of the two loaves is about four slices. Â I’m going to have to make some more tomorrow! Â It is so delicious. Â Happy Fall!
Good-for-you Granola. Try this energy-boosting cereal for breakfast.
I’veÂ been looking for a good excuse to stop buying the cold cereals that my kids and my husband love.Â The problem is they are just so convenient for quick breakfasts.Â ButÂ the more I study about food and nutrition, the more I realize what is “food” and what is “non-food”.Â Most of the cereal my husband buys and the kids like would be considered “non-food.”Â Â When they eat it they have experience a sugar crash and are hungry 30 minutes later.
The “good excuse” I’ve been looking for to get my husband on boardÂ has finally fallen into my lap.Â A few weeks ago my husband quit his job and started his own business with his best friend and we have been looking for ways to really cut down on any spending while he travels around and starts gathering in clients.Â Â He is now on board.
Golden Apple, Walnut and Barley Summer Salad.
I have been learning a lot about adding whole grains to my every day cooking and this is my favorite salad recipe so far. It is amazing!Â There is a burst of sweet, salty, sour, crunchy, tangy and creamy all at once in your mouth with every bite.Â Â Mmmmm,Â I crave it daily.Â Â I also love how chewy the barley is in the salad.Â It makes barley a whole grain that you actually crave.Â Thank you Chef Brad for sharing this recipe with me.Â Â Here is his how to video.Â