I like eating food from bowls. Maybe that’s because I like food that’s usually served in bowls.
Porridge. Noodles. Soup. Popcorn. Coffee.
Now I have this new favourite thing to eat from bowls. Rice, mixed with complementary flavours and chopped avocado topped with an egg. In case you think this sounds too healthy, be assured that I chased it with a bowl of coffee ice cream (another great food served in bowls!).
Here’s what happens.
Get the brown rice.
Add the water (1.5 times water to brown rice).
Cook the rice (bring to a boil, remove from heat, put a lid on and wait 15 minutes).
Grab the green onions. Or scallions.
Slice them finely.
Put 2 cups of cooked rice into bowl.
Add the green onions and red wine vinegar to the rice.
Add some salt and pepper.
Get the egg cooking. My way: heat some butter in a non-stick pan and add the egg when the butter has melted.
Add a bit of water to the pan.
Quickly! Get a lid on so the egg steam cooks. What I end up with is a perfectly cooked egg… yolk still runny, white all cooked and NOT rubbery. Divine.
Sometimes you can speed up the ripening of avocados if they’re placed near bananas. It also speeds up the ripening of the bananas, but I freeze ripe bananas. Win!
Chop the avocado.
Drain the perfectly cooked egg on paper towels.
Rice Bowl with Fried Egg and Avocado.
Found in an old Bon Appetite magazine:
Rice Bowl with Fried Egg and Avocado
Active: 5 minutes
Total: 10 minutes
Brown rice—higher in fiber and other nutrients than its white counterpart—is the perfect vehicle for this quick, protein-heavy lunch.
4 scallions, thinly sliced
2 cups cooked brown rice
1 teaspoon red wine vinegar
Kosher salt, freshly ground pepper
3 tablespoons olive oil
4 large eggs
1 avocado, chopped
Hot sauce (for serving)
Mix scallions, rice, and vinegar in a small bowl; season with salt and pepper.
Heat oil in a nonstick skillet over medium-high heat. Crack eggs into skillet; season with salt and pepper and cook until whites are set around the edges, about 1 minute. Flip eggs and cook to desired doneness, about 30 seconds for a runny yolk.
Divide rice among bowls; top with eggs, avocado, and hot sauce.