Crispy Creole Breakfast Rice Bowl - Tony Chachere's
Start your morning off right with a delicious and healthy breakfast bowl by Chef J. Jackson and Cuisine Noir Magazine.
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Ingredients
- 1 1/4 Cups Scallions
- 2 Tablespoons Fresh Ginger, Minced
- 3-4 Tablespoons Cooking Oil
- 1/4 Cup Sherry or Rice Wine Vinegar
- 1 Teaspoon Tony’s Original Creole Seasoning
- 1 Tablespoon Tony’s More Spice
- 4 Tablespoons Tony’s Spice N’ Herbs Seasoning
- 1 Cup Carrots, Julienned or Coarsely Grated
- 8 Ounces Small Cucumbers, Thinly Sliced
- 1/2 Cup Pork Belly, Cooked and Diced
- 3 Cups Short-Grain or Brown Rice, Cooked and Cooled
- 4 Eggs
- Soy Sauce to Taste
- Sriracha Sauce to Taste
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