Thai Breakfast Bowl
Something kind of extraordinary happens the moment you give yourself permission to eat breakfast outside of the box – the boundaries you imagined to exist around early morning routine melt away and you’re left with a heaping plate of delicious possibility. It adds a pep to your early morning step getting to put some personal flair in that first meal, and you realize you don’t have to wait ’til lunch time to fulfill your most desired flavor cravings (hello Savory Zucchini-Parmesan Waffles!). Here, we indulge in one of our all-day-every-day cravings – Sriracha. We’ll gladly douse just about anything in it, breakfast food included. Of course, when the opportunity to get a jump-start on our daily dose of greens presents itself, we’re all about that, too. Add brown rice and a fried egg for added a.m. fuel, and you might just leave the house wondering what else you can do a little differently today.
Servings: 2
Total Time: 35 minutes
- 1 bunch greens (kale, spinach, collards, and/or chard), washed, stems removed, coarsely chopped
- 2 pasture raised eggs
- 1 cup brown rice
- 1 tbs sesame oil
- a small dab of sriracha or sambal olek
- tamari to taste
Instructions:
- Prepare rice*: Bring 1 cup of brown rice, 2 cups water, and a pinch of salt to a boil in a medium saucepan. Reduce heat to low and simmer, covered, for 20 minutes. Remove from heat and set aside, still covered, for 10 minutes.
- Heat a sauté pan over medium-high heat, add 1 tbs olive oil and greens to the pan. Sauté greens until wilted and season to taste. In a separate pan, prepare eggs how you like them (we prefer over easy or over medium – breaking the yolk over the greens and rice is our favorite part!).
- Spoon desired amount of rice into two bowls, add a generous serving of greens to both bowls, and top each with an egg. Finish with a splash of tamari, chili flakes, sriracha, and/or scallions. Some people eat this with chopsticks, but we’re far too impatient for that. In that case, a spoon or a fork works just fine.
*You can make the rice the night before and store it in the refrigerator. To reheat, add a tiny splash of water, cover, and either microwave or warm over low on the stovetop, stirring occasionally.
