Gourmet meal, or quick and easy? This breakfast (or dinner, or lunch) delivers on both counts! I’m going to be up front with you and tell you that the secret to “easy” in this barely-a-recipe is having some leftovers on hand already, namely cooked rice and some sort of steamed veggie. Yes, those batch-cooked foods and purposeful extras you’ve been socking away all week are your ace-in-the-hole once again. (Shameless plug for meal prep there. I can’t help myself.)
My inspiration for this quick breakfast arose from some lonely, leftover brown basmati rice sitting in my fridge, plus a few florets of steamed broccoli that were waiting for their last plating. It seemed like the perfect base to incorporate a spoonful of kimchi I had on hand (what the heck is kimchi?). And it was a no-brainer to add some eggs on top. Honestly, isn’t “put an egg on it” the most basic, effective way to bring just about any meal to life? The runny yolk serves as the perfect “sauce” that brings the plate together.
I’m always in search of a good, lazy shortcut that will save me work in the kitchen, especially clean up. I skipped the cutting board for this recipe, and just threw the chopped broccoli in a small bowl and snipped away at it with the kitchen scissors. Also, if you use the optional scallions, you can just use kitchen scissors to snip the scallions over the dish just before serving. Because who actually enjoys washing the cutting board, right?
To this meal I added a side of plain Greek yogurt and berries (thawed from frozen – so easy to keep on hand that way!). Personally, I needed some additional protein and slow carbs in this meal to keep me satiated. You do you.
Use whatever kind of leftover rice and cooked veggies you have on hand. I really like to use a green veggie with this, but that’s just my preference. Some steamed kale or bok choy is fantastic in this dish. My leftovers default today was broccoli. It’s fun to experiment with different variations to discover your favorite combinations. Leave a comment with your favorite version of this flexible recipe!
p.s. If you’re a fan of easy-yet-gourmet breakfasts (that are versatile enough for lunch or dinner, too), check out my recipe for Lazy Huevos Rancheros.
| Prep Time | 5 minutes |
| Cook Time | 5 minutes |
| Servings |
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- 2 eggs
- 1 teaspoon avocado oil or extra virgin olive oil divided
- 1/3 cup cooked brown rice (raid your leftovers!)
- 1/3-1/2 cup steamed veggies of your choice (again, leftovers are perfect here)
- splash soy sauce use coconut aminos if you need things soy-free
- 1/4 cup kimchi
- chopped scallions optional
- 1/4 teaspoon sesame seeds optional
- 1/3-1/2 cup plain, unsweetened 2% Greek yogurt
- 1 cup berries
Ingredients
Optional Side
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- Heat 1/2 teaspoon of oil over medium high heat. Add rice, stir for a minute or two.
- Add veggies and stir for another minute or two.
- Turn down heat to medium. Remove rice and veggies to your serving plate. Drizzle splash of soy sauce over mixture.
- Add remaining half teaspoon oil to pan, and ensure that oil is distributed across the entire surface of the skillet. Add two eggs and cook to desired "fried". If you have sesame seeds, toss them in the pan right alongside the eggs for a perfectly toasted sesame seed topping.
- Top the veggie and rice mixture with the eggs. Add sesame seeds if using. Add side of kimchi.
- For best flavor (in my humble opinion), mix everything together into a wonderful, sloppy mess. Enjoy.