Breakfast is supposed to be the most important meal of the day, so we really should be taking more time to do it right. Instead of rushing through a bowl of cereal or eating toast on the road, get up a little earlier and prepare something substantial and tasty. Thanks to Chef Marissa Gerlach of Raya at The Ritz-Carlton, Laguna Niguel, you now have a pretty simple recipe for Fried Rice and Eggs to try out the next time you want to wake with a kick (or the next time you just feel like eating some rice and eggs).
Gerlach recently added her Fried Rice and Eggs recipe to the breakfast menu at Raya, which includes the obvious ingredients, as well as bacon and tofu. While some may think rice for breakfast is a little odd, many areas in Asia consider it as normal as...well, Americans eating eggs for breakfast. Gerlach grew fond of the dish when she was traveling through Bali and Lombok, as she ate nasi goreng (the Indonesian style of fried rice and eggs) nearly every morning. The neat thing about this recipe is that it can be easily altered for vegetarians and vegans just take the bacon and/or eggs out.
Raya Fried Rice and Eggs
Yield: 8 Servings
In a hot wok, fry the tofu with the 6 Tbls. of oil. Once golden brown, remove the tofu and allow to drain on a paper towel.
Mix together the soy sauce and Mirin, set aside.
Clean the wok and add the remaining 2 Tbls. of oil. Add cooked rice. Don't stir the rice until the bottle layer becomes lightly golden brown.
Once it starts to turn golden brown, add the onions, bean sprouts, kimchee, bacon, green onions, and cilantro. Stir into the rice.
Heat until all ingredients are incorporated and hot. Add the soy sauce/Mirin mixture to taste (the more soy sauce/Mirin mixture used, the saltier the fried rice will be).
Fry the eggs in a separate pan to desired doneness.
Place a scoop of fried rice on a plate and top with the fried egg.