Breakfast Fried Rice with Bruce Mitchell | Blackstone Griddles

Craving something different for breakfast? Bruce Mitchell whipped up a hearty batch of breakfast fried rice using leftovers from his fridge—sausage, eggs, tomatoes, and a little soy sauce for that extra kick. Simple, quick, and packed with flavor straight from the bayou.

Breakfast Fried Rice: https://blackstoneproducts.com/blogs/recipes/breakfast-fried-rice-1

Ingredients
1 lb Jimmy Dean breakfast sausage
2 cups cooked white rice (day-old or microwaveable pack for ease)
4 large eggs
1 cup cherry or grape tomatoes, halved
2 green onions, chopped
1–2 tbsp low-sodium soy sauce
1 tbsp sesame oil
1 tsp sesame seeds
Salt and black pepper, to taste
Cooking oil or butter (as needed)

Directions
1. Heat a large griddle or skillet over medium heat. Add the sausage, breaking it apart as it browns. Cook until no longer pink and slightly crispy on the edges. Push to the side to keep warm.
2. Toss in the halved tomatoes next to the sausage. Let them blister just slightly—don’t overcook. This gives them a burst of brightness without losing texture.
3. Add cooked rice to the skillet. If using pre-cooked microwave rice, open and pour directly onto the griddle. Add a couple tablespoons of water and cover with a dome or lid to steam for a few minutes until heated through.
4. Crack the eggs into the pan and scramble them gently. Season with a pinch of salt and black pepper. Mix them together until just set.
5. Mix the sausage, tomatoes, and scrambled eggs into the rice. Drizzle soy sauce evenly and stir to coat. Pour in sesame oil around the edges and toss gently.
6. Sprinkle in sesame seeds and chopped green onions. Give one final stir, taste, and adjust seasoning if needed.
7. Scoop onto plates and serve immediately. Pairs great with hot sauce or a side of sliced fruit for contrast.

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