leftover Breakfast Bird’s Nest
8 oz. ground pork
1 large syrup-soaked pancake, chopped
1 tsp. kosher salt
½ tsp. freshly ground black pepper
½ tsp. garlic powder
¼ tsp. sesame oil
½ tsp. rice wine
6 Tbsp. butter, divided
2 cloves garlic, minced
1 cup cooked white rice
Chopped green onions or chives
• In a large mixing bowl, thoroughly mix the ground pork, pancake, salt, pepper, garlic powder, sesame oil and rice wine.
• In a large pan over medium heat, melt 2 tablespoons butter and add the garlic. Cook the garlic until fragrant, about 1 minute, then add the rice, spreading it in an even layer. Let sizzle without stirring until the bottom of the rice is crisp, 3 to 5 minutes, then slide the rice disc onto a serving plate.
• Return the pan to the stove over medium heat and add 2 tablespoons butter. Add the pork mixture and saute, tossing frequently to prevent the pancake from burning. Cook 5 minutes, until the pork is no longer pink and the syrup has caramelized the meat. Transfer the mixture to the bed of rice.
• Return the pan to the stove over medium heat. Add the remaining 2 tablespoons butter and the eggs. Cook 3 minutes until the whites are set. Top the pork with the sunny-side-up eggs, garnish with the chopped green onions and serve.