Breakfast Fried Rice with Sausage
and fried egg / green smoothie
We've taken the breakfast theme of this East-meets-West fried rice seriously and even topped it with shredded cheddar cheese! It's a fun meal that comes together very fast.
Smarts: Breakfast sausage makes up most of the flavor in the fried rice, so be sure to get a high-quality version and grab mild or spicy depending on your preference.
Ingredients
- Shallots - 1 clove , diced
- Lemons - 1 , wedges
- Oil, cooking - 1 Tbsp + 1 Tbsp
- Breakfast sausage - 8 oz
- Cooked rice (leftover from Wednesday) - ~2 cups
- Soy sauce, low-sodium - 1 Tbsp
- Vinegar, rice - 1 tsp
- Cheese, cheddar or colby jack - 2 oz , grated
- Eggs - 4
- Hot sauce of choice (opt) - for serving
- Cucumbers - 6 oz , chopped into large pieces
- Apples - 3 , chopped
- Baby spinach - 4 oz
- Lemon juice - 1 tsp
- Water - 1/2 cup
- Ice - 1 cup
Prep
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Shallots - Dice shallots. (Can be done up to 5 days ahead)
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Cucumbers - Chop cucumbers into large chunks (just so they fit better into the blender). (Can be done up to 3 days ahead)
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Lemons - Slice lemons into wedges. (Can be done 1 day ahead)
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Make smoothie - Chop apples (Note: if you know your blender can handle the peels, leave them on; if unsure or using a lower powered blender, it’s a good idea to peel the apples first.) Combine apples, cucumbers, baby spinach, lemon juice, water, and ice in the bowl of a blender. Blend until smooth, adding a splash more water if needed.
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Make
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Heat a large wok or skillet with first portion of oil over medium-high heat. Add shallots to heated oil and saute for 1 minute to get them started cooking. Add breakfast sausage and saute, breaking the sausage apart, until cooked through, 6 to 7 minutes.
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Add rice to sausage and stir to combine. Pour soy sauce and vinegar over rice, scraping up any brown bits on the bottom of the pan. (Add a splash more soy sauce if the rice seems dry.)
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Squeeze half the lemon wedges over the rice. Grate cheese directly over top of the rice. Set aside, covered to keep warm.
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Heat a nonstick frying pan with second part of cooking oil over medium heat. Crack eggs into heated oil and cook until done to your liking - on one side for over-easy or flip to fry on both sides.
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Divide fried rice between serving plates. Top each portion with an egg. Serve remaining lemon wedges and hot sauce on the side. Enjoy with smoothie.
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