Breakfast Rice Bowl
I was craving a hearty and healthy vegetarian breakfast, so I made this breakfast rice bowl recipe using up some leftover garlic rice in the fridge. I added some roasted tomatoes, asparagus, and a soft-boiled egg. This easy rice bowl recipe pairs nicely with some twisted bacon.
Breakfast Rice Bowl
Ingredients:
- 1 cup of garlic rice, warm (click link to see recipe)
- 2 tsp olive oil
- A handful of grape tomatoes
- 5 spears of asparagus, wooden ends removed, then cut into thirds
- Sea salt and freshly cracked pepper, to taste
- 1Â egg
How to Make a Breakfast Rice Bowl
Preheat the oven to 400 degrees. Coat a baking sheet with olive oil cooking spray.
Make the garlic rice. (Click the link for the recipe)
Roast the veggies by placing them on the prepared baking tray, then drizzle the olive oil on top and season with sea salt and freshly cracked pepper, to taste.
Place into the oven and roast for about 10 minutes, or until tender.
Meanwhile, prepare the soft-boiled egg by heating an inch of water in a small saucepan over medium-high heat until boiling.
Add the egg, reduce the heat to medium, and cover with a lid.
Let the egg cook for 6 minutes, then remove it from the stove. Side Note: If using a jumbo-sized egg, cook for 6 minutes & 30 seconds, and if using a small egg, cook for 5 minutes & 30 seconds.
Run the small saucepan and egg under cold water until the egg is cool enough to be handled.
Using a knife, lightly crack the top edge of the egg, then gently peel, being careful not to puncture the egg.
Prepare the breakfast rice bowl by placing the warm garlic rice in a shallow bowl, then adding the roasted vegetables and the soft-boiled egg. Season with sea salt and freshly cracked pepper, to taste.
Serve immediately. Enjoy.
Equipment
- Small saucepan with lid
Ingredients
- 2 tsp olive oil
- A handful of grape tomatoes
- 5 spears of asparagus wooden ends removed, then cut into thirds
- Sea salt and freshly cracked pepper to taste
- 1 cup of garlic rice warm (click link up above to see recipe)
- 1 egg
Instructions
- Preheat the oven to 400 degrees. Coat a baking sheet with olive oil cooking spray.
- Make the garlic rice.Â
- Roast the veggies by placing them on the prepared baking tray, then drizzle the olive oil on top and season with sea salt and freshly cracked pepper, to taste.
- Place into the oven and roast for about 10 minutes, or until tender.
- Meanwhile, prepare the soft-boiled egg by heating an inch of water in a small saucepan over medium-high heat until boiling.
- Add the egg, reduce the heat to medium, and cover with a lid.
- Let the egg cook for 6 minutes, then remove it from the stove. Side Note: If using a jumbo-sized egg, cook for 6 minutes & 30 seconds, and if using a small egg, cook for 5 minutes & 30 seconds.
- Run the small saucepan and egg under cold water until the egg is cool enough to be handled.
- Using a knife, lightly crack the top edge of the egg, then gently peel, being careful not to puncture the egg.
- Prepare the breakfast rice bowl by placing the warm garlic rice in a shallow bowl, then adding the roasted vegetables and the soft-boiled egg. Season with sea salt and freshly cracked pepper, to taste.
- Serve immediately. Enjoy.
This is definitely going to be made for breakfast, yum!
Yummy! Love previous post too!
xo Kris
I am drooling!Fantastic!
What a fantastic idea, Pam! I can’t wait to be able to eat runny eggs again… that bowl looks amazing!!
This looks delicious! I love leftover rice and veggies for breakfast. I’ll also experiment with eggs a bit after my cleanse. I couldn’t tolerate them well after my cleanse in January, but I had one the other day, and I did okay. I would love to be able to eat them again!
Oooo great way to use leftovers! Seems like a delicious hearty breakfast 🙂
The soft boiled egg queen does it again.
What a great use of leftovers!
Awesome dish!
Un plato muy lindo y el huevo perfecto me encanta,abrazos.
Not sure I would like garlic for breakfast but I would definitely enjoy this dish for lunch. Looks delicious.
A hearty and delicious breakfast!
I have to admit I would never have thought of using rice for breakfast, but why not 🙂 Have a good weekend Diane
I dont’ think I’ve ever had rice at breakfast but, you know…why not? Plus covering it in runny yolk sounds kind of amazing right now.
You’re making me want to be more inventive for breakfast Pam. This looks so good!
I was born in Okinawa because my dad was in the Navy. My mom said the Okinawans often had rice for breakfast. I’ve haven’t seen a rice breakfast recipe I wanted to try until this one. Looks fantastic!
Yummy! I’ve actually never had a soft boiled egg before but I love a good runny yolk so I have no doubt I’ll like them. I have to give this a try.
Pam this look really delicious!!xo
This sound great for breakfast, I love combination of ingredients.
I have never soft boiled an egg. Well, intentionally anyway. I did a sous vide version because I needed hard boiled eggs but was doing 30 0ther things. They turned out soft boiled. Hard to put diced soft boiled eggs in potato salad.
Don’t you hate it when you wake up that early and can’t get back to sleep? I never think to get up and cook, but I need to remedy that! This looks so delicious, Pam!