A friend recently mentioned a desire to eat more vegetables for breakfast–something our family is fairly good at. So this month, I’ll be sharing some of our favorite recipes to “veg up” (as an elderly neighbor used to call it when he’d offer us vegetables from his garden) first thing.
Ingredients
- slug of oil
- leftover white or brown rice (take out rice works just fine!)
- 1-2 eggs
- kimchi
This isn’t hard, but it is delicious, and it’s easily adaptable to the amount of leftover rice you have.
- Heat oil in a skillet over high heat. Add rice and fry, stiring constantly.
- Crack egg(s) directly into the skillet. Stir for about 1 minute, until egg is distributed throughout the rice.
- Add kimchi directly into the skillet for a few seconds, if you like it warm. I prefer to remove the fried rice to a bowl and top with kimchi. Packaged kimchi will typically say that 1 oz is a serving, but whatever. It’s 10 calories (though can contain a lot of sodium), so you’re probably fine to eat as much as you want.
Family Foxhole 