Recipe: Breakfast Fried Rice with Scrambled Eggs (using brown rice)

BREAKFAST FRIED RICE WITH SCRAMBLED EGGS
"Think outside the (cereal) box: fried rice is a great way to fuel up with carbs in the morning. With brown rice, lots of fresh vegetables, and a minimal amount of fat, this recipe is a healthy take on fried rice and is high on vitamin B6."



FOR THE FRIED RICE:
2 tablespoons chopped lop chong (Chinese sausage, optional)*
1/4 cup vegetable oil
1 tablespoon chopped garlic
1 tablespoon peeled, chopped fresh ginger
1 green onion, white and green parts, chopped
2 tablespoons diced red onion
2 tablespoons chopped fresh cilantro
1 or 2 leaves baby bok choy, thinly sliced
1/4 cup shredded red cabbage
5 sugar snap peas, cut into thin strips on the diagonal
2 cups cooked and cooled brown rice
4 tablespoons soy sauce
4 tablespoons mirin

FOR THE EGGS AND GARNISHES:
2 large eggs, beaten
1 teaspoon sesame seeds
2 tablespoons toasted cashews, chopped
1 green onion, white and green parts, sliced thin on the diagonal

TO MAKE THE FRIED RICE:
In a large wok or large skillet over high heat, fry the lop chong until rendered, less than a minute. Transfer the lop chong to a paper towel-lined plate and discard the fat.

Set the wok over high heat and heat until very hot. Add the oil to the wok. Add the garlic, ginger, chopped green onion, red onion, cilantro, bok choy, cabbage, and snap peas. Cook, stirring, for 1 minute, or until the vegetables have softened and you can smell the ginger.

Add the rice and continue to cook, stirring, until everything is coated, 2 to 4 minutes. Add the soy sauce and mirin and toss well. Remove the wok from the heat.

TO COOK THE EGGS:
Heat a small nonstick skillet over medium heat. Spray the pan with nonstick cooking spray, and then pour in the beaten eggs. Cook, gently stirring the eggs for 1 to 2 minutes, until scrambled but still moist.

TO SERVE:
Transfer fried rice to a serving bowl and top with the scrambled eggs. Sprinkle with the sesame seeds, toasted cashews, and green onion and serve right away.

*Lop chong is a dried, cooked Chinese sausage with a slightly sweet and smoky flavor, it will require a trip to the Asian grocery store, but you can choose to leave it out.

Makes 4 servings
Used by permission to Recipelink.com from Ten Speed Press
Source: The Alzheimer's Prevention Cookbook by Dr. Marwan Sabbagh and Beau MacMillan