I grew up eating fried rice all the time. Starving after school? Grandmother made fried rice. Nothing to eat for dinner at home? Mother whipped up a batch of fried rice. Brother’s birthday? Dad ordered fried rice at our local Chinese restaurant. I ate fried rice so much that I truly appreciated any type of fried rice. My absolute favorite, however, was Yang Chow fried rice. There are different variations, but the one I love is made with Char Siu, ham, eggs, shrimp, scallions, green peas, and carrots.

Breakfast potatoes is one of those simple breakfast side dishes. I make seasoned potatoes for breakfast at least once or twice a month using just the spices in my pantry. I’ve refined my seasoned potatoes over the last few years and am finally ready to share the recipe. It is delicious served as a side with scrambled eggs, or as a hash topped with a fried egg. My favorite way to serve this dish is topped with a drizzle of ketchup and Sriracha.

Tomato sauce poached eggs is a simple, beautiful Sunday brunch dish. It’s very easy to pull together using a couple of pantry ingredients and spices. I’ve made this dish a dozen times throughout the year to serve for breakfast, lunch, and dinner. Most weeknights, when I am too tired to cook, I open up a large can of tomatoes and let it stew for a couple minutes before adding the eggs. The dish is filling on its own, but I still prefer to serve it with a side of pita or naan bread.

My quick go-to Sunday breakfast dish is either a quiche or frittata. They are easy to make, fairly quick to assemble, and always looks elegant when served. A couple of months ago, I made a quiche Lorraine and served it with some caramelized onion I cooked up. The flavor combination was paired so well that I wanted to try a different take on the quiche. This Sunday, I wanted to make a quick egg dish with the ingredients I had in my fridge. I decided to make a frittata using caramelized onion, mushroom, grape tomatoes, and fresh basil. The frittata turned out great.

Congee always evokes memories of childhood for me. When I was growing up, my grandmother made congee every weekend for breakfast for my brothers and I. She served every bowl of congee with a sprinkle of freshly sliced scallions, a drizzle of sesame oil, and a spoonful of oyster sauce. When I moved away to college and had to cook for myself, I only made congee during the cold Michigan winters. Now, I make congee whenever I have leftover roast chicken. My husband grew up eating congee with loads of white pepper added on top of his congee. I tried his version and enjoyed it a lot so I combined both of our versions in this recipe.