What do you do when you have left over grilled peppers that your babies won't eat? Throw them in your breakfast!
See my special gift is that I take whatever is in the fridge and I find ways to use it. So this week, our breakfast was a unique inspiration. While fried rice has been a staple of breakfast for us (watch for a future post!), this particular iteration was one of a kind.
Ingredients (serves 2 adults)
1.5 cups cooked rice
1 tbsp of canola oil
1 cup grilled peppers
1/4 onion cut into slices
1 cup of sliced cooked chicken
2 cloves garlic diced
4 large eggs
shredded cheddar cheese, chopped parsley, and hot sauce to garnish.
Place your wok on the stove, and turn to high heat. Add oil and wait until the oil and pan is hot before adding rice. Toast rice for 3-5 minutes or until golden brown. Add your onion slices. Once onions are translucent add garlic, and stir thoroughly. After garlic is mixed in add chicken and bell peppers. Toss until everything is warmed through, and then crack your eggs directly into the wok. Stir so that eggs are scrambled and coating your fried rice. You can reduce heat so eggs don't over stick to pan. Once eggs are cooked through you are done! Plate and garnish.