Breakfast Rice #2 : Japanese-Jewish Fusion

Unless you are in Asia, you probably don’t think about having rice for breakfast. And that is too bad – like any other cereal grain, it is a great, healthy start to the morning. A bowl of well cooked brown rice can be jazzed up many ways, including this one – a combination of traditional Jewish and Japanese flavors! Figuring out how to get the cream cheese in this dish without making a gooey mess was the hard part – but I did it, by making small crab-less Crab Rangoons.

Ingredients (Per Serving)

• 2/3 cup brown rice, cooked
• 1 egg, scrambled
• 2 oz. nova lox, cut into shreds
• 1 tablespoon butter
• 1/2 teaspoon sesame oil
• 1/2 teaspoon soy sauce or ponzu
• 1 tablespoon shredded dried seaweed (nori)
• 1 egg roll wrapper OR 2 won ton wrappers
• 2 oz. cream cheese
• Oil for frying

Prepare your brown rice, so that you end up with 2/3 cup cooked rice. Don’t make it too mushy.

Next prepare the cream cheese bits. Wrap or roll small amounts of cream cheese in the egg roll wrappers. Fry, in very hot oil, the wrapped cream cheese, until brown and crispy. Do not over cook, as you do not want to completely melt the cream cheese. Remove from the oil and drain on a paper towel.

Lighty grease a frying pan, and scramble the egg, chopping the egg up as you go, so you have many small pieces. Add the tablespoon of butter to the pan, and when melted, add the brown rice. Stir fry the mixture for minute of so, mixing the rice thoroughly with the egg. Add the ponzu or soy sauce and stir until mixed.

Place the rice in a bowl, and top with the shredded seaweed, then the shredded lox.. Add the fried cream cheese bits and serve at room temperature.