Breakfast eggs with brown rice

I think this is my all-time favourite breakfast, so simple it almost seems strange to add it in here. This is the way my mum would cook eggs for my sister and I when we were young.

• serves

  2

• prep

  5 minutes

• cook

  45 minutes

• difficulty

  Easy

Ingredients

• 1 cup brown rice
• 2 cups water
• 4 eggs
• 1 ½ tbsp soy
• 1 ½ tbsp neutral oil
• sesame oil and shichimi togarashi, to garnish

Instructions

1. Wash the brown rice once and drain thoroughly. Place brown rice and water together and cook in a rice cooker, or place on a small pot on the stove and bring to a boil. Once boiling, reduce to the lowest heat, place a lid on and cook until all the water is absorbed. This should take around 40 minutes. Turn off the heat and let it stand for 5 minutes.

2. Whisk eggs together with soy and heat a non-stick or seasoned 25cm frypan with the oil. When hot, pour in the egg mix and using a spatula, stir the eggs bringing the outside to the centre several times. The eggs should be set around the sides and underneath but still retain some moisture on top.

3. Slide the eggs straight from the pan onto bowls of rice, drizzle with the sesame oil and give them a shake of togarashi. Add whatever vegetables or pickles you have around such as kimchi, fermented mushrooms, greens, broccoli or tamari toasted seeds and nuts.

Analiese Gregory explores life at the bottom of the world in A Girl's Guide to Hunting, Fishing and Wild Cooking.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.