scrambled rice breakfast bowl

scrambled rice breakfast bowl

i’ve always thought there is a very good reason that a slice of cold pizza or a slab of leftover lasagna tastes so good for breakfast. i am a fan of fresh fruit and smoothies, or a good grain bowl, but i also love something savoury and comforting in the morning. let’s face it, after a sad breakup, or a night of heavy drinking, you know what you can do with your smoothie, know what i’m saying?

a lot of my recipes come about from the necessity of making something when there isn’t much in the fridge, or trying to use up what i have on hand and this scrambled egg/fried rice hybrid breakfast bowl made from leftover rice is no exception. my special brit friend is half japanese, and fills me in on all the sometimes weird (natto, anyone?) and wonderful things his family eats for breakfast. i was especially intrigued by the japanese rice and raw egg dish called tamago kake gohan, but…one thing i can’t seem to get past is the idea of eating raw eggs. so for this version of a rice breakfast bowl, the eggs are still stirred in at the end, but they go into very hot rice, resulting in a creamy, softly scrambled egg enveloping each grain of rice, almost like a sauce. sometimes i cook it a bit further to almost scramble the egg. either way you prepare it, it’s a protein-rich, slightly spicy and satisfying breakfast that everyone loves and takes only 15 minutes to make. for ease in the morning, chop up the vegetables the night before.

scrambled rice breakfast bowl

scrambled rice breakfast bowl

2 tbsp. vegetable oil
1 small carrot, shredded
1/2 red pepper, diced
1 stalk celery, diced
1 tsp. chinese 5-spice powder
2 cups cold cooked white or brown rice, any variety
1 tbsp. tamari or soy sauce
1 tsp. sriracha hot sauce
1 tsp. sesame oil
1 green onion, thinly sliced
1 tsp. sesame seeds plus a few more for sprinkling
4 eggs, cracked into a bowl and lightly beaten
1/2 avocado, sliced

in a large non stick pan, heat the oil over medium-high heat. when the oil is shimmering, add the carrot, red pepper, and celery. cook for 4 minutes, then sprinkle on the 5-spice powder and cook for 15 seconds or so, just until the spices are lightly toasted. increase heat to high. add the rice, and cook, turning and stirring for 3-4 minutes, or until hot and starting to get a bit crispy. stir in the tamari, sriracha, sesame oil, green onions, and sesame seeds, and mix well to coat the rice. remove pan from heat, and immediately add the beaten eggs, stirring to evenly distribute the eggs into the rice, and cook until the eggs are cooked through but still soft.

load rice into bowls and top with a sprinkling of sesame seeds and the sliced avocado. serve right away.

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