Go Back
+ servings

Breakfast Rice Bowl

Prep Time5 mins
Cook Time10 mins
Servings: 1


  • 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


  • 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.