Ingredients
Base Ingredients
- 1 cup rice (cooked)
- 1 tsp olive oil
Eggs
- 2 eggs
- Pinch of salt and pepper
Vegetables & Toppings
- 1 avocado (sliced)
- 1 cup arugula
- 1 cup cherry tomatoes
- 2 tbsp soy sauce
Instructions
- Fry the Eggs: Heat olive oil over medium heat in a skillet. Add the eggs and fry for 3 minutes until the whites start to set. Then, cover the skillet with a lid to gently finish cooking the eggs through. Season with a pinch of salt and pepper once cooked, then remove from heat.
- Assemble Bowls: Divide the cooked rice evenly between two bowls. Add sliced avocado, fresh arugula, and halved cherry tomatoes on top of the rice in each bowl for vibrant color and fresh flavors.
- Top and Serve: Place one fried egg on top of each bowl. Drizzle 1 tablespoon of soy sauce over each serving for a savory finish, then serve immediately for a warm, satisfying breakfast.
Notes
- Use day-old rice for better texture if possible, or freshly cooked rice freshly cooled slightly.
- Covering the eggs while cooking helps achieve a tender yolk without overcooking.
- Substitute tamari for soy sauce to make this recipe gluten-free.
- Add chili flakes or hot sauce for a spicy kick.
- Feel free to customize with other veggies such as spinach, bell peppers, or mushrooms.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: American
- Diet: Vegetarian
