Fried rice was one of my mother’s signature breakfast dishes when I was growing up. Comforting and filling, it was the perfect breakfast to get me through dreary school mornings. My mum made a range of simple fried rice dishes, always with eggs, often with peas and sometimes using frozen “mixed vegetables” (you know, the packet with carrots, corn and peas). When I got older, she introduced me to ginger fried rice and this zesty version quickly became my favorite. Fried rice for breakfast is a great reason to have leftover rice in the fridge—freshly cooked rice works too, but make sure you cool it for an hour or so; otherwise the rice will get clumpy when fried. I love the toothsome, chewy quality of brown rice, but use whatever rice you have on hand.