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Breakfast Fried Rice (Dairy Free, Gluten Free, Real Food, WAPF)

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It has been a while and I am back with an interesting, but delicious, recipe:  Breakfast 'Fried' Rice, made in the microwave.  And it is so good, that my kids request this recipe several times a week before school.  Your family might ask for the same from you!

I originally saw a version of this recipe on BuzzFeed, but I had to make several modifications.  The cooking times didn't work for my microwave*, and I made several adjustments to the ingredients.  Once I got the recipe where I wanted it, I haven't really played to much with different ingredients (or at all, actually), and my kids really enjoy it just as it is.

I use coconut aminos in place of the standard soy sauce called for in authentic recipes.  Coconut aminos is a rich sauce made from coconut sap and it is both gluten and soy free.  This sauce is a little like soy sauce so it can be used to replace soy sauce in many recipes calling for soy sauce.  And coconut aminos are packed with minerals, vitamin C and B vitamins, too.

I  have used coconut aminos from both Coconut Secret and Big Tree Farms and while both are organic, I prefer Big Tree Farms for two reasons:  1) Big Tree Farms is thicker and has a stronger flavor, and 2) I found a big bottle of Big Tree Farms Coconut Aminos at my local Costco, which pretty much means I will use this brand until I can no longer find it at Costco.

This rice is pictured here with an organic pea and carrot mix (again, yay for Costco), and adds a great pop of color - but it is optional and the rice will taste fine without it.



Breakfast 'Fried' Rice

  • 1 1/2 cups water
  • 1/3 cup basmati rice
  • 1 tablespoon coconut aminos (I use this one)
  • 1 teaspoon toasted sesame oil
  • 2 slices bacon, chopped
  • 3 tablespoons frozen veggie mix of choice (optional)
  • 2 eggs, lightly beaten
  • 1 teaspoon oil of choice, for greasing (I usually use olive oil here)
  • Salt, taste
In a 11/2-2 quart glass dish with a lid, add the water, rice, coconut aminos, sesame oil, and bacon pieces.  Cover and microwave at 100% power for 12-16 minutes, or until most of the liquid is absorbed by the rice.  In my microwave, this takes the full 16 minutes.  When the time is up, uncover and stir in the veggies, if using.  Recover the dish and set aside while you make the eggs.

Lightly grease a bowl with the olive oil, and pour in the beaten eggs.  Sprinkle in salt, to taste, and set the eggs (uncovered) into the microwave.  Microwave at 100% power for 60-90 seconds, or until the eggs look almost done.  In my microwave, the eggs take 90 seconds.  They will continue to cook slightly after the bowl is removed from the microwave, so be sure to under cook them ever so slightly.  The eggs to puff up in the microwave but they will deflate quite a bit once they are taken out of the microwave.  Using a fork or wooden spatula to chop the eggs into small pieces.  

Remove the lid from the rice, give it a good stir, and check the veggies.  If they still feel cold, pop the entire dish (covered), into the microwave for another 30-60 seconds.  Stir in the chopped eggs and serve.

I would say that this recipe makes enough for two people, but my kids apparently have amazing appetites and they will each finish an entire recipe on their own.


*Every microwave oven is different and cooking times may vary.

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