Rice And Egg Bowl

Recipe Type: Breakfast

Dietary Info: Dairy Free, Gluten Free, Grain Free, Paleo, Elimination Diet, Vegetarian, Whole 30

Servings: 1

Prep Time: 5 minutes Cook Time: 35 minutes Total Time: ~40 minutes

Ingredients:

• 1 Cup Rice

• 1 TBSP Avocado oil

• 2 TBSP Coconut Aminos OR Soy Sauce

• Veggies:

  • ¼ Onion

  • ¼ Cup Shredded or Chopped Carrots

  • ¼ Cup Frozen Peas

• Spices To Taste: Salt, Pepper, Ginger Powder, Garlic Powder, Turmeric Powder

• 1 Egg: Fried or Scrambled

How To:

1. Cook Rice: Add 1 cup of rinsed rice and 2 cups of water to a pot with a dash of salt. Bring to a boil. Reduce to a simmer. Cover and don’t touch for 20 minutes. Then, remove from heat, and allow it to cool with no cover.

2. Once cooked, heat a pan over low to medium heat with avocado oil.

3. Add coconut aminos, veggies, and spices to the pan. Saute for about 8 minutes, until onions are translucent.

4. Add preferred amount of rice and toss with a spatula for an additional 5 minutes. Set additional rice aside for leftovers.

5. Remove from the pan and put in a bowl.

6. Add oil to the pan if needed and crack an egg. Fry the egg and transfer it over the rice and veggies.

7. Crack the yolk with a fork and enjoy!

Variations:

• Swap rice with cauliflower rice (To Cook: Heat 1 TBSP oil over medium-high heat. Add cauliflower (frozen or fresh) and saute with spices of choice for about 5 minutes or until cooked)

• Swap rice with quinoa (To Cook: Add 1 cup of quinoa and 2 cups of water to a pot and bring to a boil. Lower to a simmer and leave cover over for 12 minutes. Then, remove from heat and allow to cool with no cover.)

• Swap veggies for onion and broccoli

Notes:

• Make Elimination Diet, Paleo, and Whole 30 friendly by swapping rice with cauliflower rice.

I’d love to see you post your creation or modification of this recipe! Use the hashtag #kristenroserecipes and tag me @kristenrosexo and I’ll look out to repost it! :)