Breakfast RiceSubmitted by: TURTLE_MOM
IntroductionThis is a recipe that my brother in law brought back from the Phillipines. We've adapted it for our family, but it's a great weekend brunch. This is a recipe that my brother in law brought back from the Phillipines. We've adapted it for our family, but it's a great weekend brunch.
6 oz Light Pork Breakfast Sausage (1/2 of the chub)
1/2 teaspoon Sesame Oil
1 small onion - diced
1/2 cup Red, Orange and Yellow Sweet Peppers - diced
1 Yellow Squash - diced
1 cup Carrot Shreds
2 cups cooked Brown Rice
2 cups Egg Beaters (We used Costco brand)
1 tsp grated Ginger Root
2 fresh Roma Tomatoes - diced
Cook Light Pork Sausage in skillet with 1/2 tsp of Sesame Oil until brown. Add diced onions and peppers. Cook on Medium High. When onions are about 1/2 way done, add Yellow Squash (or zucchini, or whatever veggie you would like) and carrot shreds. Cook until veggies are soft.
Scramble egg beaters in separate skillet until fluffy. Add brown rice to veggie and sausage mixture while eggs are cooking. Stir. Add Ginger Root to rice mixture. Add scrambled eggs and diced tomato. Stir gently, being careful not to break up eggs. Serve immediately.
Number of Servings: 6
Recipe submitted by SparkPeople user TURTLE_MOM.