You’ve got to try my Breakfast Rice dish made in one skillet and ready in less than 30 minutes. This gluten free recipe is perfect for brunch, but you can serve it at any time of day. You’ve got the option to use brown rice instead of white so it’s pretty flexible. Got leftover rice? This is your sign to use it in this breakfast skillet.
If you’re looking for savory breakfast ideas, this breakfast rice is a great one. It’s also ideal for meal prep. Packed with flavor, its a real crowd-pleaser – kiddies will love it too! The combination of garlic chili oil, crispy rice, and fresh greens creates a flavor-dense breakfast that’s super satisfying and delicious. It has the perfect balance of heat, freshness, and richness.
For more breakfast recipes, check out this roundup of my favorites. Don’t miss my gluten free breakfast casserole or this 20-minute gluten free breakfast pizza.
WHY YOU’LL LOVE THIS GLUTEN-FREE RECIPE
- Quick and easy to make: This breakfast rice comes together in no time, making it perfect for busy mornings when you need a hearty meal that doesn’t require a lot of prep.
- Customizable: Whether you prefer a milder flavor or a spicier version, you can easily adjust the amount of garlic chili oil or swap in your favorite toppings like avocado, hot sauce, or extra veggies.
- Perfect for leftovers: Leftover rice works wonders in this Breakfast Skillet recipe, which means you can make extra rice ahead of time and have it ready for an easy breakfast throughout the week.
- Crispy texture: The crispy rice adds some crunch to your meal, giving it a tasty texture that I CRAVE!
INGREDIENTS AND SUBSTITUTIONS
Butter or oil of choice: You can use unsalted butter for a creamy texture, or choose olive oil, coconut oil, or avocado oil for a different flavor profile. If you’re looking for a dairy-free option, ghee or vegan butter are great in this breakfast skillet.
Long grain jasmine rice: Jasmine rice is a fragrant, fluffy texture, making it ideal for this dish. If you prefer a heartier, nuttier option, swap it with brown rice or wild rice. For a lighter, more delicate texture, you can use basmati rice. If you want a low-carb alternative, consider using cauliflower rice.
Egg: You can scramble it into the breakfast rice, fry it sunny-side up, or poach it for a runny yolk. For a vegan version, use tofu scramble or chickpea flour scramble to mimic the egg texture.
Garlic chili oil: This ingredient gives the rice a savory spiciness. If you’re sensitive to heat, you can reduce the amount of chili oil and add regular olive oil with some garlic powder and a pinch of red pepper flakes for a milder flavor. Alternatively, sriracha or hot sauce are tasty.
Arugula: Arugula is peppery and adds some freshness to the dish. If you prefer a milder green, swap arugula for spinach, baby kale, or mixed greens. You could also use watercress or mustard greens.
DIRECTIONS (STEP BY STEP)
STEP 1
If you’re using leftover rice, make sure it’s at room temperature. If cooking fresh rice, follow the package instructions to prepare it.
STEP 2
Heat a cast iron skillet over high heat and add the butter or oil. Once the butter or oil has melted and is simmering, add the cooked rice to the pan, spreading it out evenly across the bottom.
Lower the heat to medium and cook the rice undisturbed until the bottom turns golden brown and crispy. This should take about 20-30 minutes, so keep an eye on it and adjust the heat if necessary to prevent burning.
STEP 3
While the rice is crisping, heat another skillet over medium-high heat, adding a bit of oil or butter. Crack the egg into the skillet and cook it until the white is set but the yolk remains runny.
Once the rice is crispy, carefully flip it in the cast iron skillet so the golden side is facing up.
STEP 4
Top your breakfast rice with the over-easy egg, drizzle with garlic chili oil, and add arugula on top.
EXPERT TIPS & TRICKS
- Leftover rice: For the best texture, use day-old rice that’s been stored in the fridge. It firms up and holds its shape better, which results in a better crisp when cooked.
- Use a heavy skillet: A cast iron skillet or any heavy-bottomed pan is great for evenly distributing heat and getting a consistent, crispy layer. If you don’t have one, use the heaviest pan you have to ensure even cooking.
- Get your eggs perfect: For the perfect over-easy egg with a runny yolk, crack the egg gently into the pan and don’t disturb it as it cooks. If you’re worried about the yolk breaking, crack it into a small bowl first and then gently slide it into the pan. Use a lid to help cook the whites faster without overcooking the yolk. use egg whites instead of eggs or hard boiled eggs on top. You can also substitute with vegan eggs.
- Alternative flavorants to add: Try this breakfast rice recipe with low sodium gluten free soy sauce, coconut aminos, liquid aminos.
STORAGE AND MEAL PREPPING
If you have leftovers of the breakfast rice, let the rice to cool completely before storing it in an airtight container. Leftover breakfast skillet will keep in the refrigerator for up to 3-4 days. Reheat it in a pan over medium heat to maintain the crispy texture, or microwave it if you’re short on time. If you want to keep the crispiness, reheat it in a skillet with a bit of oil or butter.
To make breakfast rice a quick, go-to option throughout the week, you can prep the rice and store it in the fridge ahead of time. Cook a larger batch of breakfast rice (either fresh or leftover) and refrigerate it for up to 4 days.
FAQS
HOW CAN I MAKE THIS RECIPE VEGAN?
You could always do a tofu scramble for your breakfast rice recipe.
WHAT KIND OF RICE CAN I USE?
Use leftover rice is best for this breakfast rice recipe. If you need to make the rice the same day, transfer the cooked rice to a rimmed baking sheet and spread it out, then freeze for 15-20 minutes to dry it out. You can use brown rice or white rice. You can use instant rice, frozen rice or microwavable rice to save time.
WHAT OTHER TOPPINGS CAN I ADD TO MY breakfast rice?
You can top the breakfast rice with avocado, spinach, nori seasoning, everything but the bagel seasoning, green onions, lime wedges, sriracha mayo, gochujang sauce.
LOOKING FOR MORE GLUTEN FREE BREAKFAST RECIPES
Breakfast rice (gluten free)
Ingredients
- 3-4 tbsp butter or oil of choice
- 1 cup long grain jasmine rice
- 1 egg
- 2-3 tbsp garlic chili oil
- 1 cup arugula
Instructions
- If using leftover rice, ensure it is at room temperature. If cooking fresh rice, follow package
- instructions to cook the rice.
- Heat a cast iron skillet over high heat. Add the butter or oil.
- Once the butter or oil is melted and simmering, add the cooked rice, spreading it evenly
- across the bottom of the pan.
- Reduce heat to medium and cook undisturbed until the bottom is golden brown and crispy.
- This may take 20-30 minutes. Monitor the rice closely and adjust the heat as needed to prevent
- burning.
- While the rice is searing, heat another skillet over medium-high heat. Add a little oil or butter.
- Crack the egg into the skillet and cook until the white is set but the yolk is still runny.
- Carefully flip the rice in the cast iron skillet so the crispy side is up.
- Top with the over-easy egg, garlic chili oil, and arugula.
- Serve immediately.
Leave a Reply