Recipe: Breakfast Rice Bowl

Sunday mornings are for cleaning out the refrigerator around here.  Today I threw a few things together to make a super delicious, very healthy rice breakfast bowl.  As always, you could use just about any kind of produce.

Breakfast Rice Bowl

Serves 2

  • 1 c. brown rice, cooked
  • 1/2 red bell pepper, diced
  • 1/4 small onion, diced
  • 1/2 c. chopped baby spinach
  • Italian seasoning
  • 4 large eggs
  • Sriracha (optional, but highly recommended)

Spray two medium/large skillets with cooking spray.  Heat one on medium-high heat, and saute peppers and onions for approximately 3-4 minutes or until soft.  While that is happening, heat the other skillet over medium heat.  Crack the eggs into the new skillet and season with salt and pepper. While the eggs cook, add rice, spinach, and a sprinkle of Italian seasoning to the peppers and onions.  Flip the eggs after the whites are set and finish cooking for another minute or so.  Serve two eggs over half the rice and vegetable mixture.  Add a little Sriracha for extra awesomeness.



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