My Favorite Breakfast Stir Fried Rice And Cheese Recipes

Steps:

• For the awesome sauce: Add egg yolks and pickle relish to a food processor and pulse until incorporated. Add your garlic and mushroom seasoning and pulse again.
• Now, go for it: Slowly drizzle your oil into the mix while all the flavors are spinning around and mingling (like you did at last year's holiday party). Don't go too fast though! The sauce may break, and there's no return from that. Be gentle. But make it thick. Thick is good. Transfer to a mixing bowl and fold together all of that mayo goodness with your ketchup.
• You're done! Make the fried rice now, and everything will be okay. (See Cook's Note.)
• For the cheeseburger fried rice: Add oil and onions to a hot wok and cook until golden brown and delicious. Add cooked bacon and browned ground beef. Bring some of the reserved bacon fat into the wok and add the jasmine rice.
• With an aggressive approach, mix, stir, rake, swirl, toss... whatever it takes to bring that rice back to life. Make sure every grain has been given some bacon-fat lovin' and nothing is sticking to the wok, until the rice has been fried and is completely alive again. Show it some respect by seasoning with mushroom seasoning and sugar. Not too much? but not too little. Taste this beautiful creation. It is delicious. If desired, add more mushroom seasoning. Toss in lettuce and tomatoes and mix just until incorporated; not wilted but not raw.
• For the garnish: Build this beauty like you would any other cheeseburger. Smother with nacho cheese, 3 ounces awesome sauce and mustard. Sprinkle some sesame seeds over the top (what's a burger bun without sesame seeds?) and last, but very certainly not least, the pickle chips. ENJOY.

Steps:

• Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid is absorbed, 20 to 25 minutes.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer bacon slices to a paper-towel lined plate to drain and crumble into bite-size pieces; reserve rendered bacon fat in skillet.
• Cook and stir eggs in the same skillet over medium heat until slightly set, 1 to 3 minutes. Stir yellow onion, peas, green onion, and 1 1/2 teaspoons soy sauce into eggs; cook and stir until yellow onion is translucent, about 5 minutes more. Reduce heat to low; stir rice, crumbled bacon, and remaining soy sauce into egg mixture until well-combined and heated through, 1 to 3 minutes.

Steps:

• Heat oil in large skillet on medium heat. Add eggs; cook until set, stirring occasionally. Remove from skillet.
• Add broth, vegetables and soy sauce to skillet; bring to boil. Stir in rice; cover. Remove from heat. Let stand 5 minutes.
• Stir in cooked eggs. Serve immediately.

Steps:

• Heat the butter or oil in a skillet.
• Add the rice, stir fry it for a time.
• Remove, put in a bowl add the rest of the ingredients, toss and devour!

Steps:

• In a large saute pan or wok over medium-high heat, add the oil. Add jalapenos, onions and garlic, and saute until fragrant, about 1 to 2 minutes. Add the eggs and scramble until firm, about 2 minutes Add the rice and combine until well coated with the oil and vegetables, about 2 to 3 minutes. Stir in Worcestershire sauce, bouillon, salt, pepper and parsley. Sprinkle with the lime juice and combine well. Transfer to a serving bowl and serve.

Steps:

• Heat olive oil in a large skillet.
• Add green onion and mushrooms.
• Stir-fry over a high heat for 1 minute
• Add the tomatoes and cook for a further 2 minutes or until the mushrooms have cooked.
• Season with salt and pepper and serve.