MONDAY RECIPE POST - BROWN RICE BREAKFAST WITH EGG - FOR ONE PERSON

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

Brown Rice Breakfast with Egg For 1 Person  

1-2 tablespoons olive oil (I found I only needed 1 teaspoon)
1 green onion, thinly sliced
1 cup cooked brown rice (I have also used Jasmine Rice)
Salt and Pepper
1/2 cup frozen peas
1 large egg

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 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 the way you like it.

Carefully spoon into a bowl.

What did I think of this recipe?  

This is one of my favorite breakfasts.  It is very yummy if you enjoy rice.  I'm thinking you could use Cauliflower Rice in this also.

I have made the recipe several times since I found it, not only for breakfast but it has made a lovely lunch and a nice light supper.  

I have substituted Edamame for a few of those meals  if I don’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 for  the peas.

This would be one of those meals for changing ingredients to suit your own taste.  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 are the addition of 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 sautéed 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 and covering it with aluminum foil.  It didn't take long to cook and the rice mixture was still hot when I popped the egg on the top.  I sautéed the egg in about a teaspoon of olive oil but I have also poached as well, and I am sure scrambled would be very nice.

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.  

A new favorite condiment in my collection is Furikake, pronounced "fury-kah-key", which I like to sprinkle over the top at the table.  I use it on other meals whenever I feel like it.  This is the one I have and I enjoy the taste very much.   It is one of those items introduced to me when we used to buy Blue Apron food packages.  

There is a lot of information about its nutritional value at the link above.  My Furikake is Umeboshi which you can read about here.  I bought it from Wegmans Supermarket but I expect it is available in several other places, maybe under different brand names.

It is always a good idea to read the original recipe, and look at all the other delicious recipes available. I go back to The Kitchn often.

Bon Appetit!