Monday, May 11, 2015

Monday Food Post - Brown Rice Breakfast with Egg for One


I never thought of eating rice for my first meal of the day until I found this recipe here at "thekitchn".  

Serves 1

1-2 tablespoons olive oil
1 green onion, thinly sliced
1 cup cooked brown rice
Salt and Pepper
1/2 cup frozen peas
1 or 2 large eggs

Heat the olive oil in a small frying pan over low heat.  Add the onion and cook for about one minute, until the onion turns a bright green.  Add the rice, season with salt and pepper and stir gently until rice is hot.  Add the peas and cook until they heat through and are bright green.  Spread the rice in an even layer over the bottom of the frying pan.  Crack the egg/eggs into a small bowl and carefully transfer them to the top of the rice layer.  Season with salt and pepper and cover.  Cook the egg to the way you like.  Carefully spoon into a bowl.




What did I think of this recipe?  

I now have a new favorite breakfast.  It was very yummy.  Of course, you have to like rice.  If you're not fond of brown you can use the white.

I have made this several times over the last few weeks, not only for breakfast but it has made a lovely lunch and a nice light supper.  

For a while I substituted Edamame as I didn't have peas.  I bought the PicSweet Steamables - shelled Edamame soy beans - from the freezer section in my supermarket, and took out half a cup at a time.  They were a good substitution but I do like the peas.

I added two green onions as I like the taste.  

You can play with it and add other things.  Suggested veggies in original recipe, chopped carrots or chard, after being cooked for about 3 minutes first before adding the green onion. You can also add garlic, ginger or peppers.  Other suggestions chicken or salmon, as well as tofu. Basically, anything that appeals to your taste buds.  I liked this with the ingredients mentioned but did enjoy it once with tofu that I had sauteed to crisp up a little, in the same pan as the onions and peas.

I ended up cooking the egg separately but in the same pan, after I had put the rice mixture in my bowl.  It didn't take long to cook and the rice mixture was still nice and hot when I popped the egg on the top.  I sauteed it in about a teaspoon of olive oil but I have also poached as well, and I am sure scrambled would be very nice.

1 tablespoon of olive oil is more than enough for my taste, in fact I didn't even use a whole tablespoon.  Up to you.

A little cracked pepper sprinkled on the top is a nice addition.  I don't usually add a lot of salt to my food and didn't use any while preparing.  

It is always a good idea to read the original recipe, and look at all the other delicious recipes available.  I will be going back many times.



22 comments:

  1. it looks really good and I am a person who can eat eggs for dinner, and rice for breakfast. this dish would also make a great dinner dish.. i have eaten pizza for breakfast and pancakes for dinner.

    ReplyDelete
  2. I love having left over brown rice to make dishes just like this, and I've never tried putting an egg on top and baking it...it sounds delicious!

    ReplyDelete
  3. Looks yummy! The link for I Heart Macro is now open :-)

    ReplyDelete
  4. Well now, doesn't that look unusual and tasty! Thanks for the idea, Denise.

    ReplyDelete
  5. This looks and sounds delicious!

    ReplyDelete
  6. Hi Denise, tt does look like a yummy meal.. I would never have thought of rice for breakfast though.. But, we like to have breakfast food for dinner too. Thanks for sharing the recipe! Have a happy Monday!

    ReplyDelete
  7. Mmm - that sound delicious --- at any time of day!

    ReplyDelete
  8. Denise,

    Brown rice isn't something I would have thought of making as a breakfast dish, but looking at your photos here with the ingredients and lovely presentations, I just might want this! Thank you so much for sharing. :)

    ReplyDelete
  9. I ALWAYS like the recipes you show! This looks wonderful. Great idea. I tend to get in a rut when it comes to every-day breakfasts so I really appreciated this.

    ReplyDelete
  10. oh-oh, as soon as I saw you'd done a food post, I thought, I can't believe it - haven't called by in ages and it's a food post! You'll be the ruination of me Denise......... until I scanned this recipe more closely - I can have it on this diet and, it looks d.e.l.i.c.i.o.u.s! So I thank you lovely lady :)

    ReplyDelete
  11. Two questions. Where do you find shelled Edamame beans? And where is that good scone recipe of yours?

    ReplyDelete
  12. Quite a lot of the world does eat rice for breakfast. And lunch. And dinner.
    I suspect I would prefer this later in the day - but it looks good. Thank you.

    ReplyDelete
  13. This is MY kind of dish!! I cannot wait to make it, we always keep rice on hand! And I love your suggestions about additions, I am printing the whole thing out. I have only recently learned about putting a fried egg on so many things. Usually pasta or rice dishes. It adds protein too. I love your beautiful header! The way you spelled PEACE along the stem is so pretty. My favorite is bottom left corner, a peony?

    ReplyDelete
  14. What a neat recipe that has a lot of flexibility and options! I can see using leftovers … even noodles topped by a fresh pouched, scrambled or fried egg. A sprinkling of cheese on top might also work.

    ReplyDelete
  15. I thought the same as you,"Rice for breakfast?" Then I thought well probably very few people in the world have cornflakes for breakfast.

    ReplyDelete
  16. It looks delicious! Going to try it!

    ReplyDelete
  17. And isn't the real food more satisfying and tastier once you get used to it?





    ( '>
    /))
    //""

    ALOHA from Honolulu,
    ComfortSpiral
    =^..^=

    ReplyDelete
  18. I would never have thought of doing this...it doesn't sound half bad. Also, I really like the idea of rice fixed that way, without the egg. We love rice.

    ReplyDelete
  19. What a wonderful idea. I wouldn't have it for breakfast but as a tasty lunch or perhaps Sunday night for tea.
    Thanks for sharing this one with us Denise.

    ReplyDelete