Friday, December 2, 2011

Lunch for Breakfast (but not brunch)

Have I mentioned my new favorite past-time? No, not something crafty, though I have been doing some crochet lately). Not exercising, though I try to go to the Y 3 or 4 times a week. Not cooking, though I do make most of the meals my family eats. My new favorite past-time (er.... time waster!) is browsing around on Pinterest.

Have you joined Pinterest yet? If not, I suggest you do. That is unless you have many pressing priorities. Like a job. Or housework. Or kids for that matter. Once you join, all your free time will be sucked up into pinning. I'm not lying. Go ahead. Try it. And when you do - follow me. I promise I'll follow you back.

And, I hate to admit it, but sometimes I get sucked into Pinterest while the babies are playing in the living room. (I'm in there, too, on the laptop). If I don't pay attention, here's what happens:

Messy, messy living room!

Anyway, while pinning one day, I found this recipe for fried rice with ham and eggs. I'm pretty sure this recipe is meant to be for lunch or supper. But not me. I saw "ham and eggs" and thought breakfast. So, what did this family do? We turned our day around and ate lunch for breakfast today. It was delicious! Daddy even stayed for breakfast today. YUM YUM.

Fried Rice with Ham and Eggs

3 cups Kraft Minute – White or Brown Rice
3 cups water.
Bring water to a boil, stir in rice; cover. Remove pan from heat.
Let stand 5 minutes (covered), or until water is absorbed. Fluff with a fork.

2 cups cubed ham.
1 Teaspoon Onion power
1 to 2 Tablespoons Brown Sugar
Place a large skillet over medium heat, and melt 1 tablespoon butter and 1 tablespoon margarine. Toss your ham pieces into the hot butter. Now season the ham with onion powder and Brown sugar…stir constantly while the ham browns a little, and the brown sugar turns into a delicious syrup.
Push these ingredients to the back of the pan, and add a little more margarine to your skillet. Next you will need:
3 to 5 Eggs….scrambled.

Crack your eggs into the pan, and stir the egg until fluffy. Continue to let cook, stirring every now and then. You want your eggs to be the consistency of scrambled eggs. Once the eggs are done, stir in with the browned ham.
Now your RICE should be done. Toss it with a fork, and make sure all the water has been absorbed.

Add all the rice to your skillet.
Toss everything together.
Now I add a little more onion power, Salt and Pepper, a couple shots of soy sauce.
Continue to heat on low, while the rice browns slightly.

* You may add snow peas, bacon, broccoli, green peas or anything else you would like.

Instead of making rice this morning, I made up some non-minute rice last night and had it in the fridge ready to go. I also totally cheated and used pre-diced ham from the store.
A little heavy on the ham... the way we like it!

It turned out delicious! B, H, Daddy, & I polished off nearly an entire recipe. YUM YUM.  

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