Whole-Grain Mornings by Megan Gordon

Author:Megan Gordon [Gordon, Megan]
Language: eng
Format: epub
ISBN: 978-1-60774-501-3
Publisher: Ten Speed Press
Published: 2013-12-31T05:00:00+00:00

* In a large heavy-bottomed skillet, cook the bacon over medium heat until brown and crisp, 5 to 7 minutes. Use a slotted spoon to transfer the bacon to a plate lined with paper towels to drain. Drain the bacon drippings from the skillet.

* Place the skillet back on stove over medium heat and pour in 3 tablespoons of the sesame oil. Add the green onions and garlic and sauté until fragrant, 1 to 2 minutes. Decrease the heat to low, break the eggs directly into the skillet, and scramble them. Add the rice, bacon, ginger, remaining 1 tablespoon of sesame oil, sesame seeds, soy sauce, and lemon zest. Stir to combine and cook until warmed throughout. Taste and season with salt and pepper if desired. Stir in the parsley at the very end.

* Scoop into bowls and sprinkle with toasted sesame seeds. Serve hot.

Make It Your Own: If I have leftover chicken or pulled pork, I often omit the bacon and stir bits of that in toward the end. Alternatively, make this a vegetarian recipe by omitting the bacon altogether. If you’d like to dress it up a bit, fold in a few diced sautéed vegetables like squash, zucchini, or carrots and top with a dash of hot sauce—if that’s your kind of thing.

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