I love to make this recipe for #veggiesforbreakfast, but it’s a healthy meal (complete with protein, veggies, and whole grains) for breakfast, lunch, or dinner! It’s my super quick & delicious rice + egg + veggie recipe. This recipe creates a delicious crispy rice bottom. When you add fermented chili paste to a crispy rice bottom, it tastes a lot like Korean bibimbap! If you don’t know what that is, don’t worry because you can make this dish with any sauce! Think Italian flavors (pesto or tomato sauce), American (um, ketchup, I guess?), Indian (curry), Chinese (soy sauce), or something else!
What you will need:
7” non-stick ceramic pan
olive oil or cooking oil spray
leftover brown rice (always make more brown rice than you need for one meal!)
any veggies you have in your fridge. I used green onions, mushrooms, arugula, and bean sprouts.
fermented chili paste. I used Mother In Law’s gochujang that I got at Wegman’s. If this flavor doesn’t sound appealing or you just don’t have it in stock, you can swap the flavors and try one of these options: ketchup, pesto, curry paste, soy sauce, or tomato sauce.
Coat the pan with oil or cooking oil spray and turn the burner on low-medium heat. Add the brown rice to cover the bottom of the pan. Crack 2 eggs over the rice, taking care not to break the yolks.
You can do all these things, and let the pan sit uncovered for a bit while you chop your veggies. Then, add the veggies to the pan.
Take a small, half spoonful of the fermented chili paste (or other sauce) and drop it on top of the veggies. Cover the pan, and let it cook.
Check the yolks occasionally. You’re looking for the moment that the top of the yolk glazes over (3-5 min, I would estimate). To prevent the yolk from fully cooking, remove the pan from heat and slide the entire contents of the pan onto a plate immediately once you see the yolk glaze. You definitely want runny yolks for this dish!
Serves one. If you’re making this dish for your entire family, you can double or triple the ingredients and use a bigger pan.
Having the appropriate cookware
I’ve been thinking a lot about food preparation, cooking, and cookware lately. There’s a lot of emphasis on time. “I don’t have enough time” is the most common excuse I get from my clients who don’t cook. But some unspoken barriers to cooking involve confidence (know-how) and proper tools/equipment/cookware.
This dish is much more difficult to make if you don’t have a good nonstick pan. I highly recommend you invest in a nonstick ceramic pan. 7” is perfect to cook single serving eggs in. I bought my 7” and 10” nonstick ceramic pans together on Amazon for less than $30.
If you try to make this dish without a good nonstick pan… it could turn out really well! But you should know that it takes a very even coating of oil spray and a bit of spatula maneuvering to allow the crispy rice bottom to slide out of the pan and keep the egg yolks from breaking. If you don’t want to test your patience with your cooking skills… do yourself a favor and invest in some good pans. Throw some good, sharp knives into your basket, while you’re at it! ???
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