Crispy Black Rice Breakfast Bowl

I failed at The Tasty K eggplant dragon roll last night, so how do we salvage any of what we did? Crispy rice breakfast bowl. I did one at the end of last year and I absolutely love it, so why not try it again with black rice or "Forbidden Rice" as some call it?


It turned out awesome, because I'm really getting better at this cooking thing! I'm marking this one vegan because this is definitely enjoyable with or without the egg. Also, you can eat it any damn time of day, I just decided to add an egg and eat it for breakfast this morning.



Serves: 2 bowls| Time: 1 hr with refrigeration time


Ingredients


The Rice

1 cup black rice

1 1/2 water

4 tbsp rice vinegar (had to sub apple cider vinegar today)

¾ tsp salt

1 tsp agave


The Rest

2 tbsp cooking oil

2 tsp coconut aminos

2 tsp lime juice

2 handfuls of #kale

1 small #zucchini, cut into strips

2 carrot, cut into strips

1/2 avocado, sliced

2 eggs, fried with your favorite seasonings, skip to keep vegan


Instructions

Cook your black rice according to instructions on the package and refrigerate overnight or 2 nights..


Stir oil into cooked rice.

Heat a wok or skillet over medium heat. As soon as the pan is hot, spread the rice out in a single, even layer in the pan (spread it out up the sides of the wok if possible).


Cook the rice, without stirring, for 4 to 5 minutes.

Stir in coconut aminos, breaking the rice up into bite-size bits as you stir.

Add kale, zucchini, and carrots and let the kale wilt a bit, another 4-5 minutes.


Stir in lime juice.


Divide mixture into two bowls and add the avocado and eggs. Enjoy!



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