Do a breakfast bowl, usually on a weekend and much closer to lunch than a normal breakfast, but it’s still great:
Leftover rice; breakfast ham, sausage,or chicken; sautéed red and green onion, sautéed tomato chunks; and eggs both folded into the rice before frying and separately scrambled and quick fried.
The key is the sauce: light and dark soy, rice vinegar, oyster sauce, brown sugar or honey, minced garlic, and a cornstarch slurry.
This combo is sweet, salty, savory, and still pretty complete.
If you’re doing one wok or sauté pan, get your ingredients ready and turn up the heat.
I do the eggs in a clean pan with only hot oil. I pour in scrambled eggs (with a little soy and parsley). This cooks them instantly, puffs them up, and browns them soon after. They’re meaty and fluffy. It’s great.
Next is the meat. In the pan, cook it through, add a little sauce, out to the side, staying warm with the eggs somewhere.
After that are veggies chopped to be picked up. I save the very top of the green onions for garnish and the very bottom for the fried rice. The middle gets cut into logs and sautéed with thicker-cut onion slices (half-onion, pole-to-pole) and cubes quarters or sixths of tomatoes, salted and seasoned. Cut, salted, cooked in a little oil or butter until lightly charred, then out and warmed.
The rice should also get an egg stirred in during prep and a little soy sauce and garlic, parsley, etc. to preference. Then oil the hot pan with a little more than you’d think and once the eggs are in, stir vigorously then stop and let cook, repeating every 30 seconds or so until each piece is a little brown and golden. Then add back everything, coat it all in sauce and stir vigorously. Alternatively, sauce the rice with half and add the rest back for the other half.
It’s delicious and gets plenty of protein and veg. It’s DEFINITELY healthy for you if you don’t think about it and just take my word.
I have one niece who always had a hard time deciding on what to order for breakfast at a restaurant. We finally figured out how to solve her dilemma.
I would order the biggest breakfast I could for myself
… the big truckers breakfast with pan cakes, sausages, eggs, bacon, waffles, ham, beans, toast, fruit, and anything else they put with it. Then I’d just let my niece pick whatever she wanted. Her own personal buffet (we kept doing this until she was about 12). She could never eat a lot so I would eat whatever was left which was still more than enough for me. And she loved it because some days she wanted just pan cakes and other days just fruit or just eggs and bacon.
I see “radial” and think radius and go for the equator of the onion, but I think you’re right and say, an onion ring would be an orbital(?) cut.
When I say “pole-to-pole”, I don’t get confused at the terminology, so I go for that and can be confident. The others get me in negation loops around thinking it was one thing and remembering that I got it wrong last time and it wasn’t…which one?
I did a brief google and looks like pole to pole is commonly used as well, I never knew! My main case for radials at this point would be more of a generic term, since if you do half slices first then radial it isn’t really a pole to pole cut anymore despite the same axis, if that makes sense. Probably I’m over thinking this x.x
Do a breakfast bowl, usually on a weekend and much closer to lunch than a normal breakfast, but it’s still great:
Leftover rice; breakfast ham, sausage,or chicken; sautéed red and green onion, sautéed tomato chunks; and eggs both folded into the rice before frying and separately scrambled and quick fried.
The key is the sauce: light and dark soy, rice vinegar, oyster sauce, brown sugar or honey, minced garlic, and a cornstarch slurry.
This combo is sweet, salty, savory, and still pretty complete.
If you’re doing one wok or sauté pan, get your ingredients ready and turn up the heat.
I do the eggs in a clean pan with only hot oil. I pour in scrambled eggs (with a little soy and parsley). This cooks them instantly, puffs them up, and browns them soon after. They’re meaty and fluffy. It’s great.
Next is the meat. In the pan, cook it through, add a little sauce, out to the side, staying warm with the eggs somewhere.
After that are veggies chopped to be picked up. I save the very top of the green onions for garnish and the very bottom for the fried rice. The middle gets cut into logs and sautéed with thicker-cut onion slices (half-onion, pole-to-pole) and cubes quarters or sixths of tomatoes, salted and seasoned. Cut, salted, cooked in a little oil or butter until lightly charred, then out and warmed.
The rice should also get an egg stirred in during prep and a little soy sauce and garlic, parsley, etc. to preference. Then oil the hot pan with a little more than you’d think and once the eggs are in, stir vigorously then stop and let cook, repeating every 30 seconds or so until each piece is a little brown and golden. Then add back everything, coat it all in sauce and stir vigorously. Alternatively, sauce the rice with half and add the rest back for the other half.
It’s delicious and gets plenty of protein and veg. It’s DEFINITELY healthy for you if you don’t think about it and just take my word.
I have one niece who always had a hard time deciding on what to order for breakfast at a restaurant. We finally figured out how to solve her dilemma.
I would order the biggest breakfast I could for myself … the big truckers breakfast with pan cakes, sausages, eggs, bacon, waffles, ham, beans, toast, fruit, and anything else they put with it. Then I’d just let my niece pick whatever she wanted. Her own personal buffet (we kept doing this until she was about 12). She could never eat a lot so I would eat whatever was left which was still more than enough for me. And she loved it because some days she wanted just pan cakes and other days just fruit or just eggs and bacon.
This is so wholesome
If I’m picturing this correctly, “pole to pole” are called radial cuts on an onion.
I see “radial” and think radius and go for the equator of the onion, but I think you’re right and say, an onion ring would be an orbital(?) cut.
When I say “pole-to-pole”, I don’t get confused at the terminology, so I go for that and can be confident. The others get me in negation loops around thinking it was one thing and remembering that I got it wrong last time and it wasn’t…which one?
I did a brief google and looks like pole to pole is commonly used as well, I never knew! My main case for radials at this point would be more of a generic term, since if you do half slices first then radial it isn’t really a pole to pole cut anymore despite the same axis, if that makes sense. Probably I’m over thinking this x.x
Holy hell that’s a well spelled out recipe, thanks for including the staging plans as well! Ima get lit on this asap
Enjoy! I was eating it while writing, so had all the “wish-I-hadas” fresh in my mind!
And fair warning, I’ve enjoyed failed attempts as many times as successful ones, but if I don’t kill it with soy sauce it’s usually still delicious.