Breakfast Egg Fried Rice Stackers
I wish I was two years old again haha – this was Baby Jude’s breakfast today. I tell you what that looks damned good doesn’t it. This was his Breakfast Egg Fried Rice Stackers. A nicely layered and stacked egg fried rice dish made up on the spot, and then decorated with some basil leaves out of our herb garden, and some dried roses I picked up at the Golden Mile Thai Delicatessen.
I think it looks gorgeous as a dish and would look amazing in any restaurant – what do you think?
Now that is a thing of beauty for 2-year-old breakfast is it not…
OK, here we go with the recipe and instructions for my Breakfast Egg Fried Rice Stackers. You will need those little stacker rings to make this stand up like this, but maybe you could use glass as an alternative, making it more sand castle-like? The issue there is not being able to push the rice out, as it can stick to the sides.
The beauty of the stackers is it is open-ended on both ends, so you place them on a plate, load in from the top, push down with a little device, and then push and slide to leave the stack of food.
This was enough for Baby Jude and my Mary to share, but was about enough for one to be honest for a nice big portion of Breakfast Egg Fried Rice Stackers. You will need;
- 1 beaten egg;
- 2/3 cup of cooked plain white rice (I was using left-over);
- 1 large mushroom, that I simply peeled and then finely chopped;
- 1/2 teaspoon of finely chopped garlic;
- 1 teaspoon of soy sauce;
- 1 teaspoon of Filipino seasoning sauce (Maggi – or equivalent);
- 2 slices of ham, again chopped into very small pieces;
- 1 knob of salted butter;
- 2 slices of Gouda cheese, I used the stacker to cut the right-sized circles for stacking later;
- A pinch of white pepper (I used Kampot of course); and
- Some cleaned basil leaves and dried rose flowers (if you want to tart it up).
Here we go – now we are indeed cooking Breakfast Egg Fried Rice Stackers;
The Fried Rice
- Fry off the garlic in some Olive oil until softened;
- Add in the ham and mushrooms, and again fry off for a couple of minutes – set aside;
- In another pan add a drizzle of oil and butter;
- Get that hot add in the rice, and start to fry that off. Keep chopping with a spatula to stop any clumping of the rice;
- In with the mushroom, ham, and garlic now and mix it through the rice;
- Push that to one side of the pan and then crack in your egg to the other side, and fry that off until it starts to set a little, then mix all that in with the other ingredients;
- Add in the soy and the Filipino seasoning, and cook for another 1-2 minutes – off the heat.
The Stacking
- Take your stacker ring, I used the mid-size, and place it down on a serving board;
- Spoon in 1/3 of the rice mixture, and press it down;
- Add one of the cheese circles on top;
- Spoon in another 1/3 of the rice mixture, and press it down;
- Repeat the addition of the cheese circle;
- Finally spoon in the final 1/3 of the rice, press it down, and then carefully lift off the stacker ring; and
- Hey presto, you should have a beautiful stack of egg fried rice with two little layers of cheese that will start to melt and dribble down the sides – it looks really amazing.
The Garnish
- As you can see here, I used 3 basil leaves and arranged them pointing the stalks all together in the middle;
- Then add those little flower buds on the stalks to make them look like flowers with leaves;
- I think that looks really nice; and
- Then serve immediately.
