Breakfast Fried Rice

Fried rice is great for breakfast too! Especially if you like having breakfast for dinner!

Ingredients

• 9 cups cooked rice
• 11 eggs (6 for scrambling, 5-6 for topping)
• 1b Breakfast sausage
• 2 cups mung beans
• 2 green onions, thinly sliced (white and green parts separated)
• 2-3 tbsp soy sauce
• 2-3 tbsp Bachan’s Japanese Barbecue Sauce
• Sriracha mayo (for drizzling)
• 2 tsp sesame seeds (for garnish)

Instructions

1. Preheat your Blackstone griddle to medium-high heat and lightly oil the surface. Have all ingredients prepped and ready before cooking begins.
2. Add the breakfast sausage to the griddle and cook through, breaking it into small pieces with your spatula. Once browned, move it to a cooler zone on the griddle.
3. Spread the rice onto the griddle. Splash a small amount of water over the rice and cover it with a dome lid for 2–3 minutes.
4. Uncover the rice and toss to fluff it up. Mix in the cooked sausage.
5. Sautee the white parts of the green onions while the eggs cook.
6. Push the rice to one side. Crack 3 eggs into the cleared space and scramble them directly on the griddle. Once cooked, mix them into the rice.
7. Add the mung sprouts and cook for 2-4 minutes until just softened.
8. Drizzle the mixture with soy sauce and Bachan’s Japanese Barbecue Sauce, then toss everything together until glossy and well combined.
9. On a clean section of the griddle, crack the remaining eggs and fry them sunny-side-up or over-easy to your preference.
10. Plate the fried rice and top each serving with a fried egg. Garnish with a drizzle of sriracha mayo, a sprinkle of sesame seeds, green onion tops, and small dollops of chili crisp.