As many of you busy mamas out there can relate, I spend a lot of my time doing stuff for everyone but myself. In the morning I’m rushing around throwing yogurt pops at people, making lunches, feeding Little Guy, that I barely have time to gulp my coffee down let alone eat a proper breakfast.
Don’t feel too sorry for me, I really do enjoy my coffee even when inhaled at high speed.
A proper breakfast is important though, not the least because when I’m high on caffeine I’m bound to crash hard and I will take family members with me if they’re not careful. Watch out. Really, it’s in everyone’s best interest for me to take care of myself. So I’m trying. I even ordered make up online from Sephora. Crazy but true!
Back to food though. I’m thinking of making some of these morning glory muffins or maybe these delicious looking vanilla biscotti, but until then I will wait until Bunky is out the door and then cook up this hot bowl of deliciousness that I call Awesome Egg Bowl. Because it’s that good.
The key to this meal – which, incidentally can be enjoyed any time of the day – is to have the rice made ahead of time, or else just forget it. Who has time to wait for rice? Not me.
I’ve made this with regular brown rice, but it’s even more awesome if you use creamy coconut rice. But please don’t feel any pressure. I’m here to help, not to make you feel all food inferior (the way I do when I browse the stylized photos on so many food blogs; sometimes I just have to take a deep breath and remind myself, I’m NOT a food blogger).
Sorry, I’m losing focus here. In the rice bowl recipe it’s also the coconut oil that makes it so snazzy and crackly and super yum. But if you have the time, and some extra coconut milk from making those healthy banana chip muffins, then by all means do it. Because you can make another breakfast with the leftover rice which I will tell you about after this…
Awesome Egg Bowl
- 1-2 teaspoons of coconut oil (or olive oil, really it’s okay)
- about 1 cup cooked brown rice (for coconut rice, see below)
- 1/4-1/2 cup frozen peas (or any other veggies you want)
- 1-2 eggs
- salt and pepper to taste
1. Heat oil in a small frying pan over low heat. Add the rice and stir gently until rice is hot. Add the peas, continue stirring, and cook until peas heat through and are bright green.
2. Spread the rice in an even layer over the bottom of the frying pan. Crack the egg(s) 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 your desired doneness.
That’s it! So easy and fast. Carefully shimmy the rice egg mixture into a bowl and enjoy. Throw some hot pepper flakes on top if you want to spice things up.
Now, if you’re feeling ambitious…
Coconut Brown Rice (in a rice cooker)
- 2 cups of medium or long grain brown rice
- 3/4 cup coconut milk
- 2 tablespoons coconut oil
- 1/4 teaspoon dried ginger
- 1/4 teaspoon of salt (if desired)
- 3+1/4 cups of cold water
1. If you have time, soak the rice first in about 4 cups of cold water. Let it sit for an hour then pour rice into a strainer to drain water and rinse. This will make it less starchy and also get rid of any pesky arsenic.
2. Put rice in rice cooker. Add coconut milk, coconut oil, ginger, and salt. Stir well. Then add 3 1/4 cups cold water. Stir it up and close the lid. If you have a brown rice setting use it, otherwise just turn it on.
3. When the timer goes off, check the rice and stir. If it needs more time, close the lid and let it sit in the On Warm cycle for 5-10 minutes before turning it off.
*Another great breakfast idea for leftover coconut rice is to warm it up in a small saucepan with some milk (dairy free if you’d like), cinnamon, a dash of vanilla extract, and brown sugar. Heat on low and then pour into a bowl. It’s a nice change from oatmeal. So very creamy and comforting.
I’m happy to have shared this post at the Gluten-Free Friday’s link up party hosted by Vegetarian Mamma, and Simply Sugar and Gluten Free’s Slightly Indulgent Tuesdays. Click the links to find more great GF recipes.