Japanese Brown Rice Breakfast Bowl

Serves 2 5 mins Prep 10 mins Cooking

Vegetarian

  • 180g short-grain or brown rice (enough for decent-sized bowl per person)
  • 1 tsp Very Lazy Chopped Garlic
  • 2 eggs (one per portion)
  • 1 avocado
  • Spring onions, sliced
  • Sesame seeds to garnish
  • Soy sauce
  • Pickled ginger

Japanese Brown Rice Breakfast Bowl

Serves 2 5 mins Prep 10 mins Cooking

Vegetarian

Cooking Steps

  • 1

    First, cook your rice as per the pack instructions and stir in the teaspoon of Very Lazy Chopped Garlic.

  • 2

    Next, dish out the rice equally into two bowls and crack an egg into each bowl of rice.

  • 3

    Use chopsticks (or a fork if you don’t have any to hand!) to vigorously stir the egg into the rice. When the egg is properly incorporated, the mixture should turn a pale yellow colour and the rice will be creamy and almost risotto-like.

  • 4

    Once the egg is fully incorporated, stir in a splash of soy sauce and your rice bowl is ready for your toppings!

  • 5

    Top with avocado, pickled ginger, spring onions and sesame seeds. If you’re whipping this one up for dinnertime, add on your veggies of choice too. Serve with soy sauce on the side and dig in!

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