It all started with this lovely sprouted rice and quinoa blend (first heard about it from college friend Jen at her blog, Gluten-Free Gluttons, and then saw at Costco and had to have)...
The brainstorming set in and I sauteed a chopped onion and two sliced garlic cloves in quite a bit of olive oil...
I had cooked one cup of the rice and quinoa blend and then added that to the cast iron skillet, then cracked in two eggs and stirred till cooked. We had two strips of leftover cooked bacon that I crumbled in along with two thick slices of roasted turkey breast I had defrosted.
With a sprinkling of seasoned salt, we were ready to dive in.
Don't forget your greens for the side: mixed lettuces, cilantro leaves, cucumber, avocado, and black olives.
And the leftover fried rice the next day was great with a few squirts of Worcestershire sauce. Mamatouille's verdict? Mamayummy.
- 1 cup sprouted brown rice and quinoa blend (cook according to directions, and at some point I'll try it in my rice cooker and let you know how it turns out)
- generous splashes of organic olive oil
- 1 onion, chopped
- 2 garlic cloves, sliced thinly
- 2 eggs
- 2 pieces thickly sliced leftover cooked turkey breast, nitrate and nitrite free, chopped
- 2 pieces leftover cooked chemical-free uncured bacon, torn into small pieces
- seasoning salt
- Worcestershire sauce, if desired (good on leftover fried rice)
Saute your onions (if you remember and love Justin Wilson, pronounce them onYONS like I do, please) and garlic in olive oil, adding the onions first until they're soft, then throwing in the garlic a bit later to prevent burning. Add in your cooked rice and quinoa blend, then crack in the eggs and stir it all up. Next come the proteins and seasoned salt, and then bowl it up! (Don't forget your chopsticks.)
This makes enough for two adults and one kiddiewink-bean who had two helpings, plus it made some leftovers for a one-adult lunch the next day.