Leftover white rice never looked better than quickly fried with jalapenos and veggies and topped with a sunny side up egg. Delicious leftovers breakfast!
Ingredients
¾cupwhite rice, cooked and cooled
½teaspoonpowdered chicken seasoning
Pinchof salt and pepper, to taste
1teaspoonvegetable oil
½jalapeno, sliced
2tablespoonssweet onion
2tablespoonsdiced carrot
¼cupsweet corn
1large egg
Scallions, garnish
Instructions
Make sure rice is really dry. It’s best to use rice from the night before that is cold. Stir rice together with chicken powder, salt, and pepper and taste. It should be seasoned well before you start cooking.
Chop jalapeno, onion, carrot, and corn so it’s ready.
In a small skillet, add a drizzle of oil over high heat. Once hot, add rice and let cook for about two minutes without stirring so a crust starts to form on the rice. Then you can mix it together and keep cooking.
Add veggies and stir together. Cook for another minute or two until veggies are softened.
Remove fried rice from skillet and add a fresh drizzle of oil (or a small amount of butter). Turn heat down to medium on the skillet and crack in an egg. Cook sunny side up or flip and go for over-easy.
Serve fried rice with an egg on top and garnished with chopped scallions.