Brown Rice Breakfast Bowl

One of my absolute guilty pleasures is Chinese food take-out.  If you watched our wedding story, you saw that Chinese Food Friday is mine and John’s Friday night tradition.  The other less known tradition is saving my chicken/veggie fried rice leftovers and turning it into breakfast on Saturday morning.  I love scrambling a few eggs and mixing it in with the fried rice… Much to my disappointment, Chinese take-out is not acceptable to eat every night of the week.  Therefore, my favorite leftovers for breakfast hack is nixed on weekdays.  One day when my bestie Charlotte and I were discussing what like for breakfast, because that’s normal conversation LOL, she told me about how she makes a big batch of rice at the beginning of the week and makes a similar breakfast to this bowl.  I HAD to try it.  Here is my semi-Asian spin on Charlotte’s breakfast bowl.  

One of the best thing about this is you can make a week’s worth of rice in one sitting. I usually do it on Sunday so I have it for the week.  I like the organic brown rice from Trader Joe’s.  When I am preparing rice for the whole week, I add 4 cups of organic vegetable broth to a stock pot and bring it to a boil then add add two cups of dried rice.  You can use any broth that suits your fancy but I much prefer broth to water because it adds so much flavor. 

Once the rice is cooked I store it in a rubbermaid container for the week. Then I season it well. Since this is a semi-asian version, I use the savory spice shop’s Asian Style Sprinkle and the Bragg’s liquid amino soy substitute.  I love the Bragg’s liquid aminos when seasoning just about anything because it has so much less sodium than soy sauce.  The low sodium Soy sauce has 23% of your daily value of sodium per serving and the Bragg’s has 6% and still has that yummy flavor AND its gluten free. 

At this point you can either decide to put the rice away until breakfast the next morning or go ahead and make yourself a bowl. For instruction purposes I will go ahead and put 3/4 cup of rice in a bowl 

Next I add my toppings.  I add 1/2 of an avocado, 1/8 cup of feta, and caramelized onions.  

After I finish getting the goodies in the bowl, I fry my egg over easy. If you don’t like the runny yolk feel free to scramble your egg. Food for thought though, I thought I didn’t like runny yolk until about 3 months ago when John made me try a dish with a broken egg yolk and it was so yummy! I’ve been a fan ever since. Maybe take this chance to try something new! 

After the egg is prepared, I just put it on top of my rice and toppings. This is the pretty version before it gets mixed together. 

This is when it is ready for consumption.  Even more yummy but maybe a little less pretty… It all gets mixed together anyways, right? 🙂 

 

INGREDIENTS

For One Bowl: 

3/4 cup cooked brown rice
1/2 avocado cubed
1/8 cup feta cheese
1/4 cup caramelized onions
1 egg

DIRECTIONS

1.   Prepare and season your brown rice according to the directions on the package and to your taste.           2.  Caramelize your onion by placing them in a small pan with the butter and Worcestershire sauce on low/medium heat for 4-6 minutes until golden brown.  Stirring occasionally. Set Aside. 
3.   Add rice to the bowl. Then layer your avocado, feta, and caramelized onions. 
4.   Fry your egg over easy or scramble. 
5.   Put your egg on top of your rice.
6.   Mix together and Enjoy!
 

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