FRIED EGG RICE BOWLS
Try this rice bowl for a fun and healthy breakfast!
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FRIED EGG RICE BOWLS
Try this rice bowl for a tasty and healthy breakfast with lots of different flavours and textures!
SERVES 2
Ingredients
Scale
- 1/2 a red pepper
- 1 stalk of celery
- 2–3 cubes of puffed tofu
- 2 green onions
- carrot
- 1 sheet of nori
- rice
- water
- salt
- 2 eggs
- butter
- oil
- sesame seeds
- Chiu Chow chili oil
- soy sauce
Instructions
PREP
- Slice red pepper, celery, puffed tofu and green onions.
- Julienne a carrot.
- Cut nori into matchsticks with a pair of kitchen scissors.
COOK
- Boil and simmer 1 part brown rice to 2 parts water (1:1-1/2 for white rice) with a good dash of salt in a covered wide-bottom pot for about 40+ minutes (about 20 for white rice).
- Fry eggs in a 50:50 mix of butter + oil in a covered pan on medium-high heat (the secret to non-sticking eggs is to heat your pan first, then heat the oil + butter combo, wait for it to sizzle, then add the eggs!).
SERVE
- Portion out bowls of rice and layer with tofu, veg and eggs.
- Top with sesame seeds, green onions and nori.
- Add quick splashes of chili oil and soy sauce.
