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2-3
10 minutes
15 minutes
Preheat your griddle to medium-high and cook the breakfast sausage until it's well done, chopping it as it cooks. Once done, move the sausage to the cooler side of the griddle.
In the sausage fat, add two bags of Ben’s rice, sprinkle with a little water, and let it warm up. Next to the rice, add a bit of olive oil and the baby tomatoes. Season the tomatoes with salt and pepper and toss occasionally until they blister. While the tomatoes cook, chop up some green onion, adding the white part to the tomatoes for added flavor. Crack two eggs near the rice, gently break the yolks, and season with Blackstone SPG. After about 30 seconds, fold the eggs into the rice. Also, bring in the sausage and tomatoes. Add flavor with soy sauce, Bachan’s Asian BBQ sauce, a light amount of sesame oil (about 1 tbsp), and season with Blackstone Island Stir Fry seasoning. Toss and let it warm up.
Slide the rice off to the cooler side of the griddle and cook two sunny-side-up eggs. Season with a little Blackstone SPG and cook until done.
To serve, pile the rice on a large dish, top with the sunny-side-up eggs, drizzle sriracha over the eggs and rice, and garnish with green onion and sesame seeds. Enjoy!
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