Breakfast Rice Bowl
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Prep Time
5 mins
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Cook Time
10 mins
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Servings
1
Breakfast Rice Bowl
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Enjoy something delicious and satisfying with this easy-to-make recipe.
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Ingredients
- 1 tsp olive oil
- grape tomatoes handful
- 5 asparagus woody ends removed then cut into thirds, spears
- salt to taste, sea salt and freshly cracked
- black pepper to taste, sea salt and freshly cracked
- 1 cup rice reheated (click link above to see recipe, leftover
- 1 egg
Instructions
- Preheat the oven to 400 degrees. Line a baking sheet with tin foil then coat it with cooking spray.
- Place the veggies on the tray then drizzle the olive 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.
- Reheat the rice in the microwave for a few minutes. See the recipe for Garlic Rice here.
- While the veggies are roasting, make the soft-boiled egg. Heat 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 you are using a jumbo-sized egg, cook for 6 minutes & 30 seconds and if you are using a small egg, cook for 5 minutes & 30 seconds.
- Run the saucepan and egg under cold water until the egg is cool enough to be handled. Using a knife, crack the top edge of the egg then gently peel, making sure to be careful so you don’t puncture the egg.
- Place the heated rice into a serving bowl then add the roasted veggies to the top followed by the soft boiled egg. Season with sea salt and freshly cracked pepper, to taste. Serve immediately. Enjoy.
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