When was the last time you had pancakes, scrambled eggs, bacon or even a nice fudgy chocolate banana bundt cake for dinner? Isn’t it fun when you switch meals and make breakfast for dinner? It’s also so easy and quick when you’re in a mad rush on week nights but want something substantial and homemade on the table.
My friends at Quirk Books sent me a lifesaver. This new cookbook came in the mail – “Breakfast for Dinner” by Lindsay Landis and Taylor Hackbarth. It is an amazing collection of recipes for anyone who needs quick dinner ideas anytime. The recipes are familiar and heartwarming. The ingredients can be found at major groceries. And best, you’ll have no difficulty luring the kids to finish their meal or else. Those days are over with these recipes from the wife-husband cookbook team Lindsay and Taylor of the Love & Olive Oil food blog.
I cooked several recipes the last two weeks from this new cookbook. One of the first I plunged into was this Bacon Fried Rice. For one, we always have rice for any meal, breakfast to dinner and in between. Yes, Asians are like that. Come to our homes, and we’ll welcome you with bowlfuls of rice to go with anything.
The crisp bacon bits were a great contrast with the moist, scrambled eggs on a bed of rice that was flavored with luscious caramelized onions. Every recipe in this 160- page cookbook is easy and quick to do. “Breakfast for Dinner” has an amazing array of dishes that range from main entrees, sides, starters, drinks and even desserts. I simply could not put it down. Every one of its over 100 recipes called out to me. There were even gorgeous photos to accompany most recipes which enticed me even more to go into the kitchen. So, in the next few weeks, you’ll see these on the blog, that is if I have enough time to photograph them before these all get eaten up by my perpetually hungry family:
- Vietnamese Iced Coffee Pops
- Maple Glazed Pork Meatballs
- Loco Moco
- Banana Bread Bundt Cake
Watch for all these on the blog soon!
This Bacon Fried Rice recipe was one of the best ways to beat my mad mid week meal rush. Every weeknight, I’m pressed for time to make dinner, but still want something homemade and substantial for the family. If you’re always in a dinner dilemma like me, then this is the dish for you, along with over 100 other recipes from the new cookbook “Breakfast for Dinner” by married culinary duo Lindsay Landis and Taylor Hackbarth, from Love & Olive Oil. I made this dish from their recipe, using day-old pre-refrigerated white rice. This serves 2 to 4, depending on how hungry everyone is.
- boiled jasmine white rice - 2 cups cooked, (recipe to make follows below)
- bacon - 6 to 8 slices, about 1/2 pound or more, diced after cooking
- yellow onion - 1/2 of a large piece, thinly sliced
- green onions - 4 pieces, thinly sliced
- minced garlic - 1 and 1/2 Tablespoons (from 3 large cloves)
- fresh ginger - 1 Tablespoon finely minced (from a 1 inch piece)
- frozen peas - 1 cup
- eggs - 4 large, beaten
- vegetable oil - 2 Tablespoons
- soy sauce - 3 Tablespoons
- sriracha - 1/2 teaspoon, or just enough to taste
- To cook rice: wash the rice grains in water twice and drain. Place the washed rice grains with the water in a deep medium pot. Over medium high heat, cover and allow the rice to boil. It will take about 5 minutes for the water to boil if on high. Then lower heat to a simmer, and cook rice for 7 to 8 minutes more till soft. Fluff with a fork. Cover and let cool. Set aside for at least 30 minutes, or else refrigerate overnight to combine with dish later. (Note: when cooking a fried rice dish, I prefer to use day-old cooked rice, which has been refrigerated so that it is dry and good enough to stir fry).
- Using a large skillet, over medium high heat, place the bacon strips and cook for about 10 minutes till crisp and browned. Drain the bacon strips on paper towels and set aside for adding later. Remove the excess bacon drippings from the pan, but leave a thin layer of about a tablespoon to flavor the bottom of the pan.
- In the same skillet, add the sliced yellow onions and cook for 2 minutes till softened. Add the white parts of the green onions, garlic, fresh ginger and cook for 2 to 3 minutes, taking care not to burn the garlic. Stir in the green peas and cook for 2 minutes. Transfer this mixture to a bowl and set aside.
- In the same skillet, lower heat and add the eggs. Scramble the eggs for 2 to 3 minutes till fully cooked. Remove from skillet to be used later when you assemble everything.
- Use the same skillet, over medium high heat, add vegetable oil. Add the cooked rice and spread all around. Add the scrambled eggs and chopped bacon. Lower heat and keep stirring the rice, eggs and bacon. Season with salt, pepper and soy sauce (or sriracha if a spicy flavor is desired). Top with the onions and green peas mixture sautéed earlier. Garnish with green onions. Serve hot.