Leftover rice turns into a fun Breakfast Stir-Fry packed with eggs, vegetables, and breakfast sausage. It’s a deliciously simple breakfast for dinner recipe.
I love stir fry recipes. Don’t you? They’re so easy, customizable, and perfect for any meal. I love them so much I have almost 20 stir-fry recipes on my blog. They range from a more traditional Sweet & Sour Gingered Pork Stir-Fry to ones like Bayou stir fry and chicken Kiev stir fry.
I am a firm believer that stir-fry is just a method of cooking. It doesn’t have to be always Asian flavored. That’s why I have stir fry options like pork piccata stir-fry, Bayou stir fry, and ratatouille stir-fry on my blog. Swap out the ginger, garlic, soy, and other Asian flavors for enchilada sauce and chipotle for a Latin flavored stir-fry. Or try some tomato sauce with Italian sausage and basil for an Italian sausage stir-fry. If you keep the method of cooking – which is quickly cooking thinly sliced bits of meat and veg – then you can change up a basic stir fry recipe into any flavors you want!
Now, let’s talk about stir fry rice. You can use almost any left-over rice you have on hand. This is made with leftover risotto. Which I wouldn’t recommend if you’ve used a lot of Parmesan cheese in your risotto. Maybe you do want to have that Parmesan undertones to your breakfast stir-fry. If not, then make sure you have some plain rice laying around.
This is also an excuse to have Chinese food so you can have that leftover white rice that most people don’t like to eat. I, on the other hand, like the white rice. But I also love any and all kinds of rice. So, there’s that.
Every time we order Chinese food, we get roast pork fried rice. Which is good! Don’t get me wrong, but there’s never enough egg in there for me. I really like the egg in the stir fry. Of course, I’m a bit biased because we had Korean friends growing up. The way they make a stir-fry, or the way they made stir-fry for us, had them pouring the eggs over the rice and not cooking the rice separately.
I really like this method of making stir-fry. It divides the rice out and really flavors the rice with the egg mixture. And since the egg mixture is not just eggs but eggs combined with soy and sesame you really do want to have that goodness divided throughout the stir-fry. However, I went with the traditional method of cooking the eggs first and adding them back in at the end of the cooking.
Since this is a breakfast for dinner theme today, I wanted to make sure the breakfast was represented in this stir-fry. It’s not just egg, but there’s some delicious turkey sausage in there, too. You can use regular sausage, bacon, or even ham for this stir-fry. Use whatever breakfast meat you have on hand.
I know breakfast and veggies don’t typically go hand in hand like this, but in this stir-fry it really does work. Yes. Omelets. But not everyone likes those. I don’t know any, but how else do you have veggies for breakfast if you don’t have an omelet? No. I’m not convinced about breakfast salads. Mmmm! I’ll have a lovely bowl of lettuce and what not for breakfast said no one I know. But a bowl of this stir-fry vegetable goodness? Oh yes please!! Eggs, rice, sausage and Asian flavors together in a bowl for breakfast, lunch, or dinner! I’ll have a large bowl with some chop sticks please!?
And since this is the breakfast for dinner theme, it needs to be hearty enough to have for dinner and not still be hungry. Or get hungry an hour later like you typically do with Chinese food. Why is that? I mean, I’ve heard that quite often, but I’ve not personally experienced that. So, I’m really not sure what that is all about.
You can easily see that this bowl is packed with rice, eggs, and veggies! IF you can make it to the bottom of the bowl, you will be set for the entire day! This recipe is for 2 hearty portions, but you could split this out into 3 recipes if you want to have more food later on that day.
There is a lot of green in that bowl. You could swap out with yellow, red, or orange peppers that are available. I’ve seen white, purple, and brown peppers, too. You could throw in some carrots for a little extra crunch and color.
We use turkey sausage all the time but use regular breakfast sausage if you want. Just make sure it’s cooked beforehand or it could make your stir-fry a bit, dare I say, greasy? You could use some crumbled bacon in there or even diced ham. With Easter around the corner, you might have a lot of leftover ham.
And if you’re doing a meat free option, there’s plenty of breakfast meat alternatives. You could even use a soy chorizo instead of breakfast sausage for a little extra kick in flavors. There’s the Beyond brand of products with their own sausage. I bet that would be good in there, too.
I’ve said it before, and I’ll say it again. Stir fry is just a style of cooking. Take that quick cooking idea and swap our your own veggies, meats, and even eggs if you don’t do real eggs. Use leftover rice, brown rice, risotto if you want. This is just a basic stir fry recipe that I’ve turned into a breakfast version, but turn this into your own breakfast version!
Breakfast Stir-Fry
Leftover rice turns into a fun Breakfast Stir-Fry packed with eggs, vegetables, and breakfast sausage. It's a deliciously simple breakfast for dinner recipe.
Ingredients
- 2 tablespoons canola oil
- 3 large eggs
- 2 teaspoons low-sodium tamari soy sauce
- 2 teaspoons sesame seed oil
- 1/4 teaspoon crushed red pepper
- 1/4 teaspoon minced garlic
- 1/4 teaspoon minced ginger
- 2 cups cooked rice
- 6 ounces cooked breakfast turkey sausage, crumbled
- 1/2 cup sliced celery
- 1/2 cup thinly sliced onion
- 1/2 cup thinly sliced bell peppers
Instructions
- Heat a non-stick skillet over medium-high heat.
- Combine the eggs with the soy sauce, sesame oil, and crushed red pepper and stir to combine.
- Swirl 1 1/2 teaspoons of the oil in the pan and add the eggs. Cook the eggs until just cooked through being careful not to overcook them; about 2 to 3 minutes.
- Remove the eggs to a plate and keep warm.
- Swirl in the remaining oil and heat the pan on high.
- Add the garlic and ginger to the pan a cook a few seconds before adding the sausage, celery, onion, and bell pepper. Sauté the vegetables until they just begin to soften; about 2 to 3 minutes.
- Stir in the rice and continue to cook until the rice is heated through; about 3 to 4 minutes.
- Slice the eggs and stir into the rice mixture just before serving.
Nutrition Information
Yield 2 Serving Size 1Amount Per Serving Calories 751Total Fat 45gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 33gCholesterol 415mgSodium 1302mgCarbohydrates 55gFiber 3gSugar 4gProtein 29g
Breakfast for Dinner Recipes
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- Corned Beef Hash by Palatable Pastime
- Hearty Irish Breakfast Bowl by Our Good Life
- Huevos Rancheros by That Recipe
- Mexican Breakfast Casserole by Karen’s Kitchen Stories
- Tater Tot Waffles with the Works by A Day in the Life on the Farm
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Stir-Fry Recipes
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