In Thai cooking this dish is called “gold and silver rice,” but since I have it at breakfast, I use a different name.  It works great as a extra dish for a brunch.  I left out the Thai chilies because my palate can’t take heat in the morning.  It has breakfast meats, veggies, and rice to last you until lunch.

Hope you like it.

Breakfast fried rice:

2 cups rice (Cold rice works but freshly cooked rice does not.  Rice from leftover Chinese food would work well.)

4 strips bacon cut into pieces

1/4 cup diced ham

3 eggs, beaten

1 onion, diced

1 parsnip, diced

1 stalk celery, diced

1 carrot, diced

2 green onions, chopped thin

2 tablespoons olive oil

1 bunch green onion, chopped

1 teaspoon oyster sauce (optional since it’s very high in sodium)

2 teaspoons low sodium soy sauce

Pepper to taste

In a cast iron skillet on medium:

Add bacon

Cook until brown

Add veggies

Cook for 4 minutes

Add ham and cook for one minute

Add rice

Cook for 4 minutes

Make  a hole of middle of mixture

Add beaten eggs to the hole

Immediately pull rice mixture into the eggs

With a circular motion coat the rice mixture with the eggs

Let cook for 2 minutes, letting the eggs set

Add oyster sauce and soy sauce and stir

Top with green onions