Okay. Y’all know we do a mean breakfast for dinner over here. Have since the kids were babes. But now that they have developed pallets, and specified tastes, we have to stir it up.

Case in point, this breakfast fried rice, that I top with a fried egg (runny yolk) and crispy pork belly.

Ingredients:

crispy pork belly

avocado oil

4 eggs, cracked and separated

3 freezer white rice packs, cooked according to directions and set aside to rest

2 Tbsp sesame oil

6 scallions, sliced, whites and greens separated

1/2 cup frozen peas

1/3 cup coconut aminos

2 tsp fish sauce

Directions:

Heat a nonstick skillet on medium heat. After 3 minutes coat bottom with avocado oil. Let heat for 2 minutes. Pour in eggs, Let crisp for 4 minutes. Remove from heat. Bottom should be crispy; top soft and white, and yolk slightly runny. Set aside

In a wok or skillet, heat sesame oil on medium. Once shimmering, add in the scallion whites. Saute for 3 minutes until softened.

Add in cooked rice, stir to combine, and then let cook for 5 minutes to slightly crisp up.

Add in frozen peas, aminos, and fish sauce. Stir to combine. Sauté 3 minutes.

Spoon rice mixture into 4 bowls, top with a fried egg and slices of crispy pork belly.