Learn to cook like a Cajun and develop your own style with help from south Louisiana cook and humorist, Jacques Gaspard, who's been cooking great Cajun foods for nearly 50 years. Learn how to prepare the best gumbos, seafood, jambalaya, stews, salads and deserts – the way they were originally prepared – pure and simple. Besides great original recipes you will discover a hodgepodge of stories, recordings, music, videos and humorous anecdotes to entertain. So enjoy! ... Ahheee!!

Sunday, December 09, 2012

Breakfast Fried Rice




Click here for the Youtube video

Ingredients:

4 cups cooked white rice
6 eggs, beaten
1 large white onion, chopped
1/2 bunch green onion, chopped
6 slices bacon, diced
1/2 tsp course ground sea salt
1/4 tsp course ground black pepper
1 Tbsp dark soy sauce

Instructions:

Fry diced bacon over medium heat until most of the fat is rendered from the bacon.  Add chopped onions and saute until soft.  Remove onion and bacon, and set aside.  Add cooked white rice, stir fry until hot.  Stir cooked onion and bacon mixture back into the rice.  Push the rice, bacon, and onion to the outside of the pan.  Pour beaten eggs into the middle of the pan.  Gently and continuously push the eggs toward the center of the pan until all of the egg has cooked.  Once egg has cooked, stir it into the rice.  Stir in chopped green onion.  Stir in soy sauce, salt, and pepper.  Serve hot!

I hope you enjoy this recipe as much as we do.  It has become a Saturday tradition in my family.  Our 12 year old perfected this recipe, and cooks it for us perfectly every time.

To make this more 'Cajun' you might consider using tasso instead of bacon, and Gaspard's DIY Cajun Seasoning instead of soy sauce, salt, and pepper.
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3 comments:

  1. Maintain an organized kitchen so you can prepare breakfast easily in the morning. This recipe is a good example as I am always in a hurry in the mornings.

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  3. We use to eat this and its good. We have also added left over pork if we had a little so as not to waste it. But mostly egg, rice, scallion, Yum!

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