Breakfast rice (gluten free)
You’ve got to give my one-skillet breakfast rice a try! Ready in under 30 minutes, this gluten-free dish is perfect for brunch, but delicious enough to enjoy at any time of the day. Plus, you can easily swap in brown rice for white rice, making it a versatile and adaptable meal.
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.
Nutrition
Calories: 68kcalCarbohydrates: 1gProtein: 6gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.02gCholesterol: 164mgSodium: 68mgPotassium: 135mgFiber: 0.3gSugar: 1gVitamin A: 712IUVitamin C: 3mgCalcium: 57mgIron: 1mg
Tried this recipe?Let me know how it was!