Lately I have found myself throwing away left-over rice that has sat in the refrigerator for far too long. :( Once we are finished eating the left-over food that went with the rice I never know what to do with it. Then, it came to me the other day - BREAKFAST. I was cooking eggs for a typical fried eggs and toast meal, but I wasn't really in the mood for toast. Suddenly I had an urge to have my yolk a little runny (which is not normal for me at all - I like my fried eggs over HARD). Thinking of the left-over rice in the fridge, and an article that I had read about breakfast in other cultures not being so "set" as our American breakfast, but usually more like last night's dinner re-heated; I decided to try a scaled down version of Bibimbap for breakfast. Basically seasoned rice (soy sauce and hot sauce) with a runny egg over the top - and I LOVED IT!
I enjoyed my runny egg over rice breakfast so much, I decided to do it again, but this time I added sauteed carrots and spinach to it. Even better! Really this could be a meal for any time of day - Breakfast, Lunch or Dinner. Now I am looking forward to having left-over rice in my fridge and using it to add variety to my breakfast repertoire. In the recipe below I added some veggie ideas for the Breakfast Bibimbap, but I say whatever you have on hand would go great with your runny egg and seasoned rice. Oh and measurements for seasonings below are approximate, I didn't really measure, I drizzled the Tamari and Toasted Sesame Oil over the rice. Be Creative!
This post is part of Real Food Wednesday, Simple Lives Thursday, It's a Keeper Thursday, These Chicks Cooked, Creative Juice, and Gluten-Free Wednesday.
Prep Time: 5 min Cook Time: 10 min Ready in: 15 min
Breakfast Bibimbap courtesy of .