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Breakfast Rice Bowl

Breakfast Rice Bowl

I woke up at 4 am and couldn’t go back to sleep, so of course I did what any normal person food blogger would do, I thought about what I would make for breakfast. I had a bit of the Garlic Rice leftover from the previous evening’s meal and I thought roasted tomatoes and asparagus on top would be great. I also decided a soft boiled egg would top it perfectly and I was right. The tender veggies with the tasty rice topped with a soft boiled egg made one terrific combination of flavors & textures. It was absolutely delicious and I plan on making it again the next time I have leftover rice.

Breakfast Rice Bowl

Preheat the oven to 400 degrees. Line a baking sheet with tin foil then coat it with cooking spray.

Place the veggies on the tray then drizzle the olive on top and season with sea salt and freshly cracked pepper, to taste. Place into the oven and roast for about 10 minutes, or until tender.

Reheat the rice in the microwave for a few minutes. See the recipe for Garlic Rice here.

While the veggies are roasting, make the soft boiled egg. Heat an inch of water in a small saucepan over medium high heat until boiling. Add the egg, reduce the heat to medium, and cover with a lid. Let the egg cook for 6 minutes then remove it from the stove. Side Note: if you are using a jumbo sized egg, cook for 6 minutes & 30 seconds and if you are using a small egg, cook for 5 minutes & 30 seconds. Run the saucepan and egg under cold water until the egg is cool enough to be handled. Using a knife, crack the top edge of the egg then gently peel, making sure to be careful so you don’t puncture the egg.

Place the heated rice into a serving bowl then add the roasted veggies to the top followed by the soft boiled egg. Season with sea salt and freshly cracked pepper, to taste. Serve immediately. Enjoy.

Breakfast Rice Bowl

 

 

Breakfast Rice Bowl

Breakfast Rice Bowl

Prep Time: 5 minutes
Cook Time: 10 minutes
Servings: 1

Ingredients

  • 1 tsp olive oil
  • Handful of grape tomatoes
  • 5 spears of asparagus wooden ends removed then cut into thirds
  • Sea salt and freshly cracked pepper to taste
  • 1 cup of leftover rice reheated (click link above to see recipe)
  • 1 egg

Instructions

  • Preheat the oven to 400 degrees. Line a baking sheet with tin foil then coat it with cooking spray.
  • Place the veggies on the tray then drizzle the olive on top and season with sea salt and freshly cracked pepper, to taste. Place into the oven and roast for about 10 minutes, or until tender.
  • Reheat the rice in the microwave for a few minutes. See the recipe for Garlic Rice here.
  • While the veggies are roasting, make the soft boiled egg. Heat an inch of water in a small saucepan over medium high heat until boiling. Add the egg, reduce the heat to medium, and cover with a lid. Let the egg cook for 6 minutes then remove it from the stove. Side Note: if you are using a jumbo sized egg, cook for 6 minutes & 30 seconds and if you are using a small egg, cook for 5 minutes & 30 seconds. Run the saucepan and egg under cold water until the egg is cool enough to be handled. Using a knife, crack the top edge of the egg then gently peel, making sure to be careful so you don’t puncture the egg.
  • Place the heated rice into a serving bowl then add the roasted veggies to the top followed by the soft boiled egg. Season with sea salt and freshly cracked pepper, to taste. Serve immediately. Enjoy.
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20 Comments

  1. Yummy! Love previous post too!
    xo Kris

  2. What a fantastic idea, Pam! I can’t wait to be able to eat runny eggs again… that bowl looks amazing!!

  3. This looks delicious! I love leftover rice and veggies for breakfast. I’ll also experiment with eggs a bit after my cleanse. I couldn’t tolerate them well after my cleanse in January, but I had one the other day, and I did okay. I would love to be able to eat them again!

  4. Oooo great way to use leftovers! Seems like a delicious hearty breakfast 🙂

  5. Un plato muy lindo y el huevo perfecto me encanta,abrazos.

  6. Not sure I would like garlic for breakfast but I would definitely enjoy this dish for lunch. Looks delicious.

  7. I have to admit I would never have thought of using rice for breakfast, but why not 🙂 Have a good weekend Diane

  8. I dont’ think I’ve ever had rice at breakfast but, you know…why not? Plus covering it in runny yolk sounds kind of amazing right now.

  9. I was born in Okinawa because my dad was in the Navy. My mom said the Okinawans often had rice for breakfast. I’ve haven’t seen a rice breakfast recipe I wanted to try until this one. Looks fantastic!

  10. Yummy! I’ve actually never had a soft boiled egg before but I love a good runny yolk so I have no doubt I’ll like them. I have to give this a try.

  11. Pam this look really delicious!!xo

  12. I have never soft boiled an egg. Well, intentionally anyway. I did a sous vide version because I needed hard boiled eggs but was doing 30 0ther things. They turned out soft boiled. Hard to put diced soft boiled eggs in potato salad.

  13. Kim in MD says:

    Don’t you hate it when you wake up that early and can’t get back to sleep? I never think to get up and cook, but I need to remedy that! This looks so delicious, Pam!