According to the new cookbook “Mostly Meatless,” from America’s Test Kitchen, in cultures where rice is a staple, it’s common to serve the versatile grain for breakfast. It is often accompanied by eggs, vegetables, beans or meat.

This breakfast stir-fry dish pairs day-old cooked rice with shiitake mushrooms, eggs and spinach, plus bacon and avocado. Sriracha hot sauce gives a just-right amount of spicy heat, but if you prefer a touch of sweetness as well, prepare the book’s gochujang maple sauce (recipe in cook’s notes).

Yield: 4 servings

INGREDIENTS

3 large eggs

3/4 teaspoon salt, divided use

2 slices bacon, chopped

4 teaspoons vegetable oil, divided use

4 ounces shiitake mushrooms, stems discarded, caps thinly sliced

4 cups baby spinach

4 white onions, white and green parts separated, thinly sliced

3 cups cooked, long-grain brown or white rice (preferably day-old), room temperature

Sriracha to taste or gochujang maple sauce (see cook’s note)

1 avocado, halved, pitted, thinly sliced

1 tablespoon sesame seeds, toasted, see cook’s note

Cook’s note: If making the gochujang maple sauce, microwave 2 teaspoons vegetable oil with 2 minced garlic cloves in a small bowl until bubbly and fragrant, about 30 seconds. Stir in 2 tablespoons gochujang (Korean-style red chile paste), 2 tablespoons water, 1 tablespoon maple syrup, 2 teaspoons unseasoned rice vinegar and 1 teaspoon roasted sesame oil; microwave until bubbly and fragrant, 1 to 2 minutes. (Sauce can be refrigerated up to 3 days).

To toast sesame seeds, put a plate next to the stove. Toast on medium-high heat in a small skillet, shaking handle back and forth to rotate seeds. Watch carefully because they burn easily. When the seeds are lightly browned, transfer to plate.

DIRECTIONS

1. Beat eggs and 1/8 teaspoon salt until well combined; set aside. Cook bacon in a deep, 12-inch nonstick skillet over medium heat, stirring constantly until well browned and crisp, 5 to 7 minutes. Using a slotted spoon, transfer bacon to a medium bowl. Increase heat to medium-high; add eggs to fat left in the skillet. Cook, stirring frequently, until very little liquid eggs remain, 30 to 60 seconds. Transfer eggs to bowl with the bacon.

2. Add 1 teaspoon oil to the now-empty skillet and reduce heat to medium. Add mushrooms and 1/8 teaspoon salt and cook, stirring frequently, until mushrooms are tender and light golden, about 4 minutes. Add spinach and cook until just wilted, 1 to 2 minutes. Transfer mushrooms and spinach to the bowl with bacon mixture.

3. Add white portion of green onions along with 1 tablespoon oil to the now-empty skillet. Cook, stirring constantly, until fragrant, about 30 seconds to 1 minute. Add cooked rice and stir until combined, then spread into even layer. Sprinkle evenly with remaining 1/2 teaspoon salt. Continue to cook, stirring frequently and pressing on rice with spatula to break up any clumps, until grains are separate and heated through, 2 to 5 minutes longer.

4.Add green portion of green onions and bacon mixture and cook, stirring frequently and using the edge of the spatula to break eggs into small pieces, until vegetables and eggs are heated through and mixture is well combined, about 2 minutes.

5. Divide fried rice between bowls. Drizzle with gochujang maple sauce or, if using Sriracha, add a little and toss mixture. Top with avocado slices and toasted sesame seeds.

Source: “Mostly Meatless,” from America’s Test Kitchen

Award-winning food writer Cathy Thomas has written three cookbooks, including “50 Best Plants on the Planet.” Follow her at CathyThomasCooks.com.