Wednesday, April 4, 2012

Left-over Rice - For Breakfast

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.

Breakfast Bibimbap


  • 1 cup Left-over Rice
  • 1 teaspoon Tamari (Soy Sauce or Shoyu)
  • 1 teaspoon Toasted Sesame Oil
  • Hot Sauce to taste
  • 2 Tablespoons Butter
  • 1/2 Carrot, sliced in rectangles
  • 1 Handful of Spinach
  • 1 Handful of Mushrooms, sliced or chopped
  • 1 Handful of Bean Sprouts
  • 1 - 2 Eggs
  • Salt and Pepper to taste


  1. Re-heat left-over rice and add Tamari/Soy Sauce, Toasted Sesame Oil and Hot Sauce.
  2. Melt 1 Tablespoon of butter in a pan over medium heat, add sliced carrots, mushrooms and bean sprouts (or veggies of choice). Season with salt and pepper.
  3. Pour boiling water over spinach until wilted, and press out excess water.
  4. Place cooked/wilted veggies over seasoned rice.
  5. Add remaining Tablespoon of butter in hot pan and add egg(s), salt and pepper as desired. Cook egg sunny side up or over easy, so that yolk is still "runny" - which adds great flavor to this dish. Place egg on top of veggies and rice.
  6. Dig in!
Prep Time: 5 min Cook Time: 10 min Ready in: 15 min
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Breakfast Bibimbap courtesy of Jamie Del Balso.


  1. oh yum - we almost always have leftover brown rice in the fridge!

  2. I freeze our leftover rice and use it to make fried rice once I have enough in the freezer. Cold rice works best for making fried rice, because "fresh" rice tends to get mushy.

    1. Thanks Bethany, that's a great idea! I'll have to try that. Hey, did you see my post on joining a CSA? I've been meaning to ask if you would be willing to contact Macsac and your company's benefits department to get the idea out there, yet again, that BCBS should reimburse for CSAs.