Monday, September 1, 2008

Recipe: Japanese breakfast

Looking for something different from the usual toast or cereal?

Try making this Japanese-inspired dish. I find it a great way to start the day, and also a great use of leftover brown rice. Budget about 30 minutes to prep and cook this meal. You'll be glad you did!

Serves 1-2

2 eggs
4 bok choy stem/leaves
1 carrot, diced
1 teaspoons toasted sesame oil
1 tablespoon rice vinegar
1 tablespoon tamari (or soy sauce)
1/2 cup cooked brown rice
Sriracha hot sauce (optional)
Sesame seeds or gomasio (optional)

Beat eggs in a small bowl. Separate bok choy leaves from stems. Chop both into bite sized pieces.

Heat oil in frying pan over medium-low heat. Saute bok choy stems, carrots for 4 minutes. Add bok choy leaves, cooked rice, vinegar and tamari and cook for another couple minutes. Remove vegetables and put on plate.

Add a little oil to pan if it's dry, add the eggs, and cook over medium heat for 3 minutes or until eggs are mostly cooked. Scramble eggs and add to plate. Add Sriracha, Gomasio to taste. Enjoy!

5 comments:

Sharon said...

this looks great! i do not understand how people can skip breakfast either, or even be satisfied after a bowl of sugary cereal. a breakfast needs to incorporate every food group, which this does. thanks for the recipe!

Claudia Davila (Fran) said...

Hi Ameet,

My mother-in-law, who is Korean, makes a similar breakfast dish! She sautees onions, peppers, mushrooms and carrots, then adds eggs and makes it into a kind of sloppy omellete, served with rice (and kimchi). Delicious!

Jana said...

Wow! My two young children gobbled it up as did my husband. I added Sirachi and it was a tad bit hot so I am recovering right now. I will put this on my breakfast list. Thank you.

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