This recipe joined the family in the year of our Lord, 1988. I was taught this recipe by my Uncle Tamzi (who happens to be half Japanese and half black) while I was Germany. This dish was originally served for breakfast with no vegetables. I took the recipe, added the carrots and broccoli, and "stapled it".
When I brought the recipe back from Germany, both my Mom and my Dad added their own twists, so they have their own versions.
Yields 6 servings
Ingredients:
3 Cups Long Grain White Rice
1 Large Skillet or Wok
1 Sheet of Paper Towel
2 Cloves of Garlic
1/2 Cup White Onion
3 Stalks Green Onion
4 Carrots
2 Broccoli Crowns
2 Tsp Olive Oil
6 Pieces of Bacon
3 Whole Eggs
1 Tbsp of Milk
Soy Sauce (or to taste)
Step 1: Cook rice according to the package instructions.
Step 2: Chop the green onion, dice the white onion, and mince the garlic. Slice the carrot into 1/8" thick pieces. Cut the broccoli florets from the stem.
Step 3: Trim the fat from the bacon, leaving only the meat. Cut into bite size pieces. Because you trimmed the fat, you will need a bit of oil to cook the bacon. Heat pan to medium-high heat and add the olive oil. Cook the bacon until brown, stirring occasionally.
Step 4: Add white onion and garlic to the pan and sauté 2-3 minutes. Push the bacon to the side of the pan, lower the heat to medium. Wipe excess oil from the pan using a paper towel.
Step 5: Quickly crack and beat eggs and milk together with a fork. Pour egg mixture into the pan and gently fold until cooked through. Mix the eggs and bacon together.
Step 6: Add all of the remaining veggies and heat through, mixing thoroughly.
Step 7: Add soy sauce to the mixture until all ingredients are coated. Remember to add the soy sauce a little at a time so you don't over sauce the mixture.
Step 8: Add cooked rice and continue to stir until the rice is coated with soy sauce.
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