We've created a Pan-Asian version of the classic breakfast sandwich by combining lop chong sausage with nutty rice cakes and the ever-essential fried eggs.
Servings:4 | Calories:417 | Total Fat:21g | Chol:206mg | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 21g
32 %
Sat Fat 6g
30 %
Total Carb 39g
13 %
Fiber 1g
4 %
Sugars 0g
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Cholesterol 206mg
69 %
Sodium 1436mg
60 %
Protein 14g
29 %
Calories:
39% Short-grain rice
22% Others combined
20% Sausages
17% Eggs
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Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.
Ingredients
1 cup short-grain rice 1 1/4 cups water 2 teaspoons kosher salt, plus more for seasoning the eggs 2 tablespoons mirin 2 tablespoons rice vinegar 2 teaspoons white sesame seeds 2 teaspoons black sesame seeds 2 tablespoons peanut oil, plus extra for oiling the plate 4 lop chong (Chinese dried) sausages, cut on the bias into 1 / 2-inch-thick slices (about 6 ounces total) 4 large eggs 2 scallions, thinly sliced on the bias
