Asian Inspired Breakfast Bowl
Serves 1
Ingredients
3/4 cup leftover white rice
1 tsp chicken bouillon
1/2 tsp ginger, grated
1 cup water
1 egg
1 tsp canola oil
drop or two of sesame oil
low sodium soy sauce, to taste
Sriracha sauce, to taste
1 green onion, sliced
Directions
Combine rice, bouillon, ginger and water in a 2 cup microwave safe bowl. Microwave for 4 minutes stirring half way through. Meanwhile heat canola and sesame oil in a non-stick pan. Add egg and cook over easy or until white is set. To serve, place egg on top of rice and broth mixture. Garnish with soy sauce, Sriracha and green onion.
Linking to:
Ms. enPlace: See Ya in the Gumbo
The Tumbleweed Contessa: What'd You Do This Weekend?
Carole's Chatter: Food on Fridays - Leftovers
The Tumbleweed Contessa: What'd You Do This Weekend?
Carole's Chatter: Food on Fridays - Leftovers
I'm not familiar with congee, but then Asian cuisine is not one I'm all that versed in. But I do like new ideas for using leftover rice. We always seem to have an abundance. Great flavors in this, Denise. Thank you for linking.
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