‘Green’ rice breakfast bowl with ginger, turmeric and egg
This is a great one-pan, cooked breakfast and a go-to at our house. It is extremely nutritious, tasty, quick and easy, and is perfect for those with a busy schedule.
It can serve 2, plus have some left over for lunch or a snack later on.
Preparation time is around 5 minutes, longer if you need to cook the rice to order.
As rice is a staple in our house, the base for many of our meals, so we generally have some leftovers in the fridge. If you do need to cook rice ‘to order’, use your rice cooker or steamer and my suggestion is reducing the amount of water slightly, around a ¼ cup giving rice a drier, less clumpy, more of an ‘al dente’ finish. It will make it easier to stir through in the pan and add texture to the dish.
By adding eggs, this dish becomes light and filling, a great source of nutrients and flavours from the variety of vegetables. You can either use sweet or regular dark soy sauce, depending on your choice of taste.
Of course, use gluten free soy or tamari if you need to avoid wheat.
This recipe can be altered to suit any vegetables you like, made vegetarian/ vegan by removing the egg.
Serves 2-3
INGREDIENTS
2 tablespoons Olive Oil
120 grams Minced Pork or thinly sliced Bacon
1 cup pre-cooked Brown Rice*
2 Shallots, finely sliced (separating white and green part)
½ Zucchini diced
½ cup chopped Kale or Cabbage
¼ cup chopped Broccolini or Gai Lan, stem included
40g Ginger thinly sliced or grated
1 teaspoon grated fresh Turmeric (or powder)
½ teaspoon Curry Powder
Chilli fresh chopped or Dried Flakes, to taste
Dark Soy Sauce (sweet soy if you prefer) 1 tablespoon
2 lemon Wedges
2 eggs
1 tablespoon Roasted Black Sesame Seeds
INSTRUCTIONS
Heat a large non-stick fry pan or wok, add olive oil, the white part of shallots, turmeric and curry powder and chilli (if using).
Allow these ingredients to fry off and become fragrant and then add the broken up pork mince along with the ginger.
Cook on medium to high heat stirring or tossing frequently so ingredients don’t burn. With the meat partially cooked add all the remaining vegetables to the pan and toss and heat thoroughly for 1-2 minutes.
Add soy sauce to the meat, add vegetables and finish after a minute with the rice. As soon as the rice is heated through, add the egg mixture and black sesame. Continuously stirring the eggs through so they combine into the rice evenly. Do this on a low heat or if there is enough residual heat in the pan, even with the heat off.
Check for seasoning (soy sauce can be salty especially when reduced in the pan) and add salt to taste if required.
Top with remaining green shallots, a very generous squeeze of lemon, serve warm and enjoy.
Recipe – Andy Webb
