Breakfast Salad Bowl

Breakfast salad bowl

This is such a great ‘food start’ to the day. Its super quick and you could make up a batch of the rice mixture for a couple of days and just put an egg with it each morning. Feel free to interchange the veg as well, but I do like this little combination…..and I think it’s a must with some chilli sauce!

150g sugar snap peas, trimmed and halved

2 tbsps extra-virgin olive oil

1 cup (150g/5 oz) frozen corn kernels

200g (7 oz) mixed mushrooms, trimmed and halved (we used swiss brown & shiitake)

450g packet pre cooked brown rice

1 cup flat leaf parsley leaves, finely chopped

½ bunch chives, sliced

4 eggs

40g (1 ½ oz) baby spinach leaves

Micro herbs and chilli sauce, to serve 

Blanch the sugar snaps in a saucepan of boiling water over high heat for 1 minute or until tender. Drain and refresh under cold water.

Heat half the oil in a large non-stick frying pan over high heat and cook the corn and mushrooms for 6 minutes or until the corn starts to char. Add the rice to the pan and cook for a further 3 minutes or until rice is just toasted. Season with salt and pepper and stir through the parsley and chives off the heat. Divide between serving bowls and keep warm.

Add the remaining oil to the frying pan over medium heat and fry the eggs for 3-4 minutes or until the whites are set. 

Divide the sugar snaps and spinach between the rice bowls and top with a fried egg and micro herbs. Serve with chilli sauce if using.

Serves 4.

Gluten Free Recipe

Image and Styling: Kirsten Jenkins

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