Looking for a well-rounded, one pot meal that works for breakfast, lunch or dinner? The search is over with these Brown Rice Egg Bowls. This meal is super versatile, visually appealing, simple and delicious all in about 15-20 minutes!
Makes 2-4 servings. Recipe adapted from Real Simple, March 2016.
5 pieces of bacon, chopped
2-3 scallions, chopped
4 large eggs
4 cups cooked brown rice
8 oz. spinach
4 radishes, thinly sliced
1 avocado, thinly sliced
2 tablespoons white vinegar
2 tablespoons toasted sesame oil (For a milder flavor: 1 tbsp sesame oil, 1 tbsp olive oil)
2 teaspoons white sesame seeds
Step 1: Make the dressing by whisking the white vinegar, sesame oil and sesame seeds together in a small bowl. Set aside.
Step 2: In a large skillet, saute chopped bacon and scallions over medium heat until bacon is crispy (2-3 minutes). Add spinach and cook until it is somewhat wilted (about 1 minute)
Step 3: Divide cooked brown rice into bowls and top with cooked bacon/veggie mixture.
Step 4: Return skillet to medium heat and cook eggs as desired (I like them over hard or scrambled for this dish). Divide eggs into bowls with rice.
Step 5: Top egg bowls with sliced radishes and avocado and drizzle with vinegar and oil dressing. Salt and pepper to taste.
Feel free to substitute or add any vegetables you like. Mushrooms and tomatoes are a couple of added favorites. Try broccoli, kale or chard instead of spinach. The options are as endless as your veggie dreams!
Cook your brown rice ahead of time or start the rice first thing and come back to make the rest after the rice has cooked for about 25 minutes. You can also keep the 90 second microwavable brown rice packets on hand for ease and convenience.