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!
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!