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Breakfast Fried Rice

This Breakfast Fried Rice stars U.S.-grown long grain rice and brings big flavors to the table in just 35 minutes!

Recipe developed by Laura of waystomyheart in partnership with USA Rice and The Feedfeed.

340 g	ground pork breakfast sausage
1/2	small red onion, chopped
2 cloves	garlic, minced
1 tbsp	sesame oil
60 g	curly leaf kale, stems removed and chopped
500 g	U.S.-grown long grain white rice, cooked
120 ml	low sodium soy sauce
70 g	peas, fresh or frozen
4	eggs, scrambled
3	scallions, sliced, divided
1/2 tsp	red pepper flakes (optional)
	fresh cracked black pepper to taste
	salt to taste
	toasted sesame seeds for garnish
	Yum Yum Sauce
110 g	mayonnaise
1 tbsp	ketchup
1 tsp	sugar
1/2 tsp	paprika
1 tsp	rice vinegar
1 tsp	garlic powder
1/2 tsp	sriracha

Step 1
Add pork sausage, red onions, and garlic to a large skillet or wok over medium-high heat. Cook until pork is browned, breaking up with a wooden spoon, about 7-8 minutes. If needed, add a drizzle of oil. Stir in sesame oil and kale. Cook 1-2 minutes until wilted.
Step 2
Stir in cooked rice and soy sauce at medium-high heat, cooking about 5 minutes until edges crisp. Add peas, scrambled eggs, and half the scallions. Stir in red pepper flakes if desired and black pepper. Adjust salt as needed.
Step 3
Divide into bowls and garnish with sesame seeds, remaining scallions, and yum yum sauce drizzle.
Step 4
For the Yum Yum Sauce, whisk all ingredients together until combined.

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