Breakfast Fried Rice

Ingredients

5 oz bacon, chopped into pieces

½ lb pork sausage

4 or 5 Tablespoons butter, divided

5 large eggs, beaten

½ bell pepper, diced

2 medium carrots, peeled and diced

1 small white onion, diced

1/3 cup frozen peas

salt and freshly ground black pepper

4 cloves garlic, minced

5 cups cooked and chilled rice

3 green onions, thinly sliced

4-5 Tablespoons low-sodium soy sauce

1 teaspoon sesame oil

Directions

Cook meats: Add bacon in a single layer to a large non-stick skillet or cast iron pan over medium heat. Cook undisturbed for 2 minutes. Stir and cook undisturbed for 1 minute. Remove to a large bowl. Add pork sausage to skillet and cook over medium heat, crumbling into small pieces as it cooks, until browned. Remove to bowl with Canadian bacon.

Sauté Veggies: (If there’s no grease left in the pan from the meat, add 1 Tablespoon oil or butter). Add veggies to the pan. Season with salt and pepper. Sauté over medium high heat for a few minutes until tender. Stir in garlic and cook 30 seconds. Remove to same bowl.

Scramble Eggs: Reduce heat to medium low. Add 2 Tablespoons of butter to the pan. Once melted, add eggs and cook until scrambled, stirring occasionally. Remove eggs to bowl.

Fry Rice: Add remaining 2 Tablespoons of butter to the pan and once melted, add rice. Spread rice into an even layer and cook over medium-high heat. Add green onion, soy sauce, sesame oil and toss to combine. Allow the rice to cook undisturbed, stirring every minute or so, to allow it to crisp a little.

Combine: Return everything in the bowl back to the pan and toss to combine. Taste and season with additional soy sauce, salt or pepper.