Prep 10 mins
Cook 0 mins
Xi-fan means "watery rice" and it's often eaten for breakfast in Northern China, usually made with rice but can be millet, barley, or some other grain. It is often accompanied by peanuts, pickled vegetables, thousand year old eggs, or shredded pork. This easy modern version is one of the only breakfasts I can eat before working out for two hours that keeps me going! You can use any spices you like.
- 1 cup brown rice (may include parts green split peas, whole green lentils, whole grain, barley flakes and pearl barley)
- 2 slices turkey bacon, cooked and chopped (or canadian bacon)
- 1⁄3 cup frozen peas and carrot, defrosted (or any fresh or frozen veggie)
- 1⁄4 cup egg white (or two whole eggs)
- garlic powder
- non-fat cooking spray
- Spray skillet with non-fat cooking spray and heat on high; add rice, bacon and veggies and mix together.
- Once heated through, add egg white and turn heat down to medium. After it starts to cook, stir through rice mixture.
- Sprinkle with spices to taste and serve.
I make a very similar dish. It came about because I only had a few items in the cupboard and that is what I came up with. I called it "bacon fried rice" and it is now a staple in my house because it's yummy, filling, quick, easy, and inexpensive.
an easy go to dish i like that this is brown rice and i used chili sesame oil also 1 teaspoon for flavor