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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 6 |
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This is my favorite way with leftover fried rice from the Chinese Take-Out. My family loves this for breakfast, with some hash brown potatoes alongside. Ingredients:
1 lb fresh brussel sprouts |
2 tbsps cooking oil, more if needed |
6 eggs, beaten |
3 cups leftover fried rice |
soy sauce |
sweet ‘n’ sour sauce |
Directions:
1. Clean Brussel sprouts and remove any discolorted outer leaves. Quarter the sprouts lengthwise, leaving stem ends intact to hold the quarters together while cooking.
2. Heat the cooking oil in a large skillet or wok (medium high heat), and briefly fry Brussel sprouts. Scoop the sprouts out of the pan with a slotted spoon, and set aside for the moment.
3. Add a bit more cooking oil to the pan, and then pour in the beaten eggs, scrambling quickly, breaking the egg curds apart with a spatula as you go.
4. Scoot the pan off the burner and reduce the heat. Combine the Brussel sprouts and the fried rice with the scrambled eggs, and drizzle with a bit of soy sauce, if desired.
5. Return the pan to the burner and allow to heat through.
6. Serve with soy sauce and sweet ‘n’ sour sauce on the side.
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