Recently I’ve had a bit of a thing for rice. Whether its brown rice, wild rice, Camargue red rice or black rice I just can’t seem to get enough of it. I believe it to be my favourite source of carbohydrate and always like to have a variety in stock. All are available from the local supermarket, next time you head there, pick a packet up and try it with you next meal.
After seeing a bowl of black rice in my fridge from the night before I decided to come up with this dish to use up some leftovers I had, plus I was hungry and needed something in a flash.
Broccoli – cut into florets. Dice the stalk too and add this to the mix. Toss with oil of your choice (I used rapeseed), salt and pepper & roast in the oven at 200C for 20 minutes.
Heat a frying pan with a tablespoon of oil, leave to heat for a minute and then add the egg. Cook until the whites have set and the yolk remains runny. (About 3 minutes) Remove eggs from the pan and place on some kitchen paper whilst you finish up.
In the same frying pan, add a tbsp of oil and then place 100g of the leftover rice and heat over medium-high heat. Ensure you keep stirring, so that the rice doesn’t stick to the bottom. Once piping hot throughout (about 3 – 4 minutes) remove from heat and season.
Once broccoli is cooked remove from the oven and sprinkle a teaspoon
of nutritional yeast over them & toss.
Place the rice in a bowl, top with the roasted broccoli, the fried egg & sprinkle some chilli flakes over the top.
I served mine with some homemade Labneh find the recipe here