The article introduces a breakfast stir-fry recipe from America's Test Kitchen's new cookbook, "Mostly Meatless," highlighting how rice is a staple in many cultures for breakfast. This dish blends day-old cooked rice with shiitake mushrooms, eggs, baby spinach, bacon, and avocado, creating a hearty meal. Sriracha hot sauce adds spice, with an optional Gochujang Maple Sauce recipe provided to offer a balance of sweet and spicy flavors. Proper techniques for ingredients, like toasting sesame seeds, are emphasized to enhance overall taste.
In cultures where rice is a staple, serving rice for breakfast with various toppings like eggs and vegetables is a common practice.
This breakfast stir-fry combines day-old rice with shiitake mushrooms, eggs, spinach, and bacon, enhanced with the spicy kick of Sriracha or a sweet sauce.
The Gochujang Maple Sauce pairs well with the dish, adding a unique blend of sweetness and heat for those who prefer flavor variation.
Cooking techniques such as toasting sesame seeds carefully without burning them is crucial for enhancing flavors in the dish.
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