Breakfast, lunch or dinner, this is a great way to use leftovers. If you have leftover brown rice and a few veggies on hand, it’s a nutritious 5-minute meal. Start with 2 cups brown rice, preferably soaked or sprouted. Add a few sautéed veggies, and top with avocado. Egg and meat are optional.
“Brown rice” is just unpolished rice, so it is fully nutrient dense, and tastier. If you pre-soak it, then it starts to sprout, so it is supercharged with living nutrients. As a grain, rice isn’t considered Paleo. If you want to follow Paleo “by the book”, you can substitute quinoa or buckwheat, which are not grains. This makes 2 servings!
Start with leftover brown rice.
Slice veggies ready to sauté. Beat an egg. I used sesame oil, coconut aminos.
Sauté the veggies, add optional egg and meat if using.
Layer it into your bowl and eat. Yummy!
- 2 cups leftover brown rice
- 2 tablespoons water
- 1 tablespoon coconut oil or organic ghee
- 4 cups sliced veggies, leftover or fresh, such as green onion, bok choy, kale, chard, mushrooms, broccoli, pepper, carrot, leek, etc.
- 1-2 eggs, beaten (optional)
- 1/2 cup cooked meat such as chicken breast or wild salmon (optional)
- 1/2 avocado, sliced
- 1 tablespoon toasted sesame oil
- (Optional) 3 tablespoons liquid coconut aminos
- In a small pan over medium low heat, add 2 tablespoons water and the leftover rice. Cover and heat until warm enough to eat.
- In a medium skillet over high heat, melt the oil and sauté the vegetables for 3-4 minutes. Add optional cooked meat and beaten eggs. Heat for 1 minute.
- Serve the rice in 2 cereal bowls. Put the veggies on top. Garnish with sliced avocado, sesame oil, and add optional liquid coconut aminos . Yummy!