‘Green’ Rice Brunch Bowl
Uncomplicated, unpretentious and 100% Guaranteed to nourish your soul. Brunch or any time.
When served, hold your bowl in one hand, and don’t be polite with the spoon or chopsticks in the other!
We often have leftover plain rice in our fridge, making this a very quick, tasty and easy brunch.
If we do need to cook rice ‘to order’, we reduce the amount of water slightly to give the rice a less clumpy, drier, more al dente finish. That way, straight from the cooker It will make it easier to stir through in the pan.
Egg ? Do it your favourite way ...below we suggest whisking through the hot rice, otherwise fry, boil, or omelette it on top.
Vegetarian? - the meat is not the hero here, so won’t be missed. The rice, soy, egg, ginger, turmeric and veggies are the stars.
Ingredients ( Serves 2-3)
3 tablespoons Olive Oil
150 grams of minced Pork or Bacon
1.5 cups pre-cooked Brown Rice*
3 Shallot, fine sliced with white and green parts separated
1⁄2 Zucchini rough diced
1⁄2 cup chopped Green Cabbage or Brussels sprouts
1⁄2 cup chopped Broccolini or Gai Lan, stem included
40g fresh Ginger grated
Fine sliced Coriander stalk
1 Teaspoon grated fresh Turmeric ( or Powder)
1⁄2 Teaspoon Keens Curry Powder
Chilli flakes or fresh Chilli - Optional
Regular Soy ( plus Sweet Soy if you prefer )
3 Lemon wedges,
2-3 Egg, (whisked*)
1 Tablespoon Black Sesame Powder or Black Sesame Seeds
Prep Time
- Prep: 5-10 minutes
- Cook: Rice - 20 mins
- Cook: Dish - 5-10 mins
Instructions
Heat a large non-stick fry pan or wok, add olive oil, white shallots, turmeric and curry powder as well as the chilli.
Allow spices to fry off and become fragrant and then add the pork mince along with the ginger and coriander stalks
Cook on high heat stirring or tossing frequently. When meat looks half cooked add all the remaining vegetables and toss and
heat through.
Add a splash of soy sauce to the meat and vegetables, scrape and deglaze the pan.
Add rice and when it’s heated through finish by adding the egg mixture and black sesame.
Turn off the heat and continue to stir and cook the eggs through, coating all the rice as they set.
Check for seasoning (Regular soy sauce can be salty especially when reduced in the pan) or add salt to taste if required.
If it’s too salty add Sweet soy for counteract.
Top with green shallots and a solid squeeze of lemon.
Recipe Notes
- *As above, use day-old brown or medium-grain white rice to get a more ‘fried rice’ texture and a less clumpy finish. Or to order, slightly undercook your rice and at the end, leave the lid of your steamer open to release excess steam. Be careful with rice after a second reheat though. Best to consume and not refrigerate a second time.
-Change up the veg any way you like. It doesn’t have to be green and in fact, is a great opportunity to save things from a sad death in the back of the vege crisper. In the past, I’ve used sweetcorn, frozen peas, carrot, and purple cabbage, but I never skip the ginger, turmeric and Shallots and soy that bring so much umami to this.
Enjoy, and let me know your thoughts!
