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Brown rice bowls with soft eggs

Cooked brown rice becomes dinner in less than twenty minutes when you warm it with aromatics and top it with a soft-cooked egg. The shelf takes the guesswork out of timing; you are just one skillet away from a warm, complete bowl.

Serves 2. 20 minutes, 15 at the stove.

About 410 calories a serving, 11 g protein, 45 g carbohydrate, 21 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

You need

To buy

  • 2 tablespoons soy sauce

From your shelf

  • 1 package (8.8 oz) whole grain brown rice

Staples

  • 2 tablespoons oil
  • 1 small onion
  • 2 cloves garlic
  • to taste salt
  • to taste pepper
  • 2 eggs

  1. Dice 1 small onion and mince 2 cloves garlic. Heat 2 tablespoons oil in a skillet over medium-high heat and cook the onion until it begins to soften, about 3 minutes, then add the garlic and cook until fragrant, about 1 minute more.
  2. Add the entire package of cooked brown rice to the skillet and stir to warm through, breaking up any clumps. Pour in 2 tablespoons soy sauce, season with salt and pepper to taste, and stir until combined, about 2 minutes.
  3. Push the rice to the sides of the skillet to make two wells in the center. Crack 2 eggs into the wells and cook until the whites are set but the yolks remain soft, about 4 minutes, spooning the rice around the eggs as they cook.
  4. Divide the rice between two bowls and top each with one egg. Serve at once.

Note Swap the eggs for a drizzle of sesame oil and a handful of any raw vegetable from your crisper drawer for crunch. Leftover bowls keep refrigerated for three days and reheat gently with a splash of water. Serve with a side of raw greens or pickled vegetables.

On the label

COOKED ORGANIC WHOLE GRAIN BROWN RICE.

Nature's Promise, frozen prepared sides, serving 142 g, package 30 oz/850 g. Ingredients as printed on the label.

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Cooks as brown rice. Half of it left? Use up the brown rice.

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