This week Bam and I took care of Garlic Day. In our home this is the day we harvest, process and preserve all the garlic for the year and have to get it all done with 3 hours to spare to fumigate the house. My partner is severely allergic to the fumes given off by alliums so it’s a necessary part of the day.

To start off our day I decided to make Brekky Fried Rice which is normally just eggs, bacon and mushrooms in leftover rice from the day or so before. This time though we decided to use some of the scapes we managed to harvest at the same time as the garlic and honestly SO worth it !!!

Brekky Fried Rice Recipe

2 Cups of Leftover Cold Cooked Rice

4 Rashers Bacon (sliced)

8 Mushrooms (sliced)

3 Long Garlic Scapes (cut into 1cm/ 1/2 inch pieces)

2 Eggs (beaten)

Oil for stir frying

1. In a hot pan or wok add enough oil to stir fry.
2. Toss in the Scapes, Bacon and Mushrooms and fry off until all the liquid is released and they start to brown slightly.
3. Make a gap in the bottom of the pan or wok and place in the rice.
4. Stir the cooked ingredients into the rice and toss well to incorporate.
5. Make another gap in the ingredients enough to pour in the egg and cook it off seperately into fluffy pieces.
6. Toss again well to incorporate all the ingredients.
7. Add whatever flavours you want we choose ours separately as everyone is different. I prefer Kecap Manis, Fish Sauce and Siracha. My son prefers Soy Sauce and Tabasco.

This whole dish took me around 7 minutes from start to finish and you can’t ask for better than that.

The full Garden to Table video will be available on Sunday 7th July right here.