Breakfast in Bed Rice

BREAKFAST IN BED RICE
Serving Size: 2

What you’ll need:

½ cup of dry rice of choice (Jasmine or Brown rice are our faves!)
½ cup of veggie or chicken broth (homemade for the most nutrient dense breakfast)
½ cup of organic coconut milk
1 clove of garlic, peeled and smashed (no need to dice)
Large pinch of salt
Fresh ground black pepper
1 egg
About 1 cup of fresh diced veggies (we used kale, red pepper, broccoli and some red cabbage in ours!)
1 small fresh red chili, minced (optional)

Directions:

1.       Poor the dry rice, broth, coconut milk, red chili, salt and pepper in a pot or rice cooker. Toss in the smashed garlic clove. Cook the rice with the broth and coconut milk (instead of water) until it’s about 2-5 min from being done.

2.       When the rice is 2-5 min from being done, take the lid off the pot or rice cooker, and crack the egg on top of the rice. Add a pinch of salt and pepper to the egg.

3.       Place the lid back on for about 30 seconds to allow the egg to gently cook.

4.       Once the egg whites begin to become solid white, mix the egg into the rice (essentially scrambling it into the rice, but gently).

5.       Once the rice is done, divide into two portions.

6.       Top each with equal parts of the chopped veggies. (*You can stir the veggies into the hot rice just before you eat and the heat will gently cook the veggies to the perfect softness while still maintaining a crunch.)

7.       Add salt and pepper if needed (or hot sauce!) and enjoy!

Pearing Suggestions: You can make the rice, stir in the veggies and then place a sunny side up egg on top instead! Or even pair with a side of sautéed shitake mushrooms. YUM!