Here is meal so versatile you can have it for breakfast, lunch or dinner. It’s base is brown rice, fried with your choice of seasonal vegetables and topped with a few cracked eggs. The secret is to have the egg yolks runny so that when you break them, the yolk oozes into the rest of the dish (there is something so comforting about runny yolks, and so satisfying about breaking them)! I’ve created numerous variations of this dish and have listed a couple of my favourites below.
These meals mainly use left over ingredients from the fridge that would otherwise go to waste. The version below is a perfect example:
What you need (serves 2):
- 2 tablespoons cooking oil (of your choice, I like using sesame)
- 1 teaspoon chilli flakes
- 1 teaspoon minced garlic
- 1/2 cup halved cherry tomatoes
- 1/2 cup 1cm diced potatoes
- 1 cup cooked brown rice
- 1 large handful of fresh spinach
- 1/4 cup toasted pinenuts
- 4 eggs
- Salt & pepper
What to do:
- Combine oil, chilli flakes and garlic in a medium sized skillet over a medium-high heat
- Add potatoes and cook until soft on the inside and slightly crispy on the outside
- Add tomatoes and brown rice and cook for a further 5 minutes, stirring occasionally
- Throw in spinach and pine nuts and fry for a further minute
- Make 4 wells in your pan and crack an egg into each well
- Leave for a few minutes or until the egg whites are cooked but the yolk still runny
- Season with S&P
The version below follows the same set of instructions but with different ingredients (chicken, broccoli and potatoes instead of tomatoes, spinach and pinenuts)
As you can see you can make this with virtually anything from your fridge and pantry as long as you have your staple ingredients of brown rice and eggs (you can use any type of rice but I really like the nutty texture of brown).
Other combinations to try:
- Bacon, mushrooms and tomato
- Green beans, basil, tomato and proscuitto
- Salmon, potato and spinach
- Tomato, feta, spinach, salami
- Mince, spinach and tomatoes
Happy cooking!
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