Breakfast Style Pork Fried Rice
Fried Rice that's full of apples, cinnamon, and delicious breakfast sausage flavors.
- 3/4 cup U.S.-grown long-grain brown rice
- 1 1/2 cups water
- 1 tablespoon olive oil
- 1 medium apple peeled, diced
- 1 small onion minced
- 1/2 pound lean ground pork
- 1 teaspoon cinnamon
- 1 teaspoon dried sage
- 1 teaspoon minced fresh rosemary
- 1 teaspoon maple extract
- 3/4 teaspoon salt or to taste
- 2 large eggs beaten
- diced apple, fresh sage, fresh rosemary optional garnish
Bring the rice and water to a boil in a large saucepan. Reduce the heat to low, cover the pot, and let the rice simmer for 40 minutes or until the rice has absorbed the water and it is tender. You can do this step the day before if desired. Keep it in the refrigerator in a covered container.
Heat the olive oil in a saute pan over medium high heat. Add the apple and onions and saute for about 4 minutes or until golden.
Add the pork and stir to break it up. Cook the pork until it's no longer pink.
Add the cinnamon, sage, rosemary, maple extract, and salt. If the mixture starts to stick, add a few tablespoons of water and reduce the heat to medium.
Move the meat mixture to the edges of the pan and add the eggs to the center. Gently stir them so they cook and start to scramble.
Add the rice and stir everything well to combine. Taste and add extra salt or spices as desired.
Calories: 289kcal | Carbohydrates: 35g | Protein: 18g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 130mg | Sodium: 510mg | Potassium: 412mg | Fiber: 3g | Sugar: 6g | Vitamin A: 160IU | Vitamin C: 3mg | Calcium: 39mg | Iron: 2mg