Given the pivotal role of tea in the story of our nation’s liberation, one might think that the herbal brew would have become the hallmark of Independence Day celebrations. But, from Coney Island’s infamous eating contest to the smoking grills across America, it is clearly the hot dog that reigns on July 4th.
By day 3 of the holiday weekend, after grilling hot dogs, eating hot dogs, and prying a cold, slippery dog from the jaws of another beast of the same name, I felt that I could easily go the rest of the summer without seeing another link. But I knew we would meet again, and soon, given those leftover wieners, panting from the fridge.
So today, I will strip the dog of its predictable bun, ditch the ballpark condiments and prepare a decidedly un-American dish with the All-American frank.
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Hot Dog Breakfast Rice Bowls
These rice bowls are modeled after the traditional “fast food” of Japan, called donburi, in which steaming bowls of boiled rice are topped with your choice meat, fish or veggies. Along with an array of spicy condiments, donburi is often served with a raw egg on top, which cooks as it’s stirred into the hot dish, adding an addictive richness.
2 tablespoons canola oil, divided
3 cloves garlic, chopped
2 hot dogs, sliced crosswise on the bias
1 medium yellow onion, halved and thinly sliced
1/4 teaspoon crushed red chili pepper
1 ½ tablespoons soy sauce
2 cups cooked rice
2 scallions (green onions), sliced
- Heat 1 tablespoon of the oil in a medium nonstick skillet over medium-high heat; add garlic and cook, stirring until golden; transfer to a paper towel and reserve.
- Add hot dog slices to pan and cook until golden on one side; add onion and crushed chili pepper and cook, stirring occasionally, until onions are softened and golden, about 3 minutes. Add soy sauce and ¼ cup water and reduce until syrupy; transfer to bowl and cover to keep warm.
- Wipe out pan; add the remaining oil and fry eggs sunny side up. Serve hot dog mixture over rice, dividing equally between 2 bowls, topped with an egg and sprinkled with scallions and reserved garlic.
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