Sunshine rice! Cheesy, isn’t it? But why is cheesy a bad thing when cheese is just so good? Shall we try and reclaim that? Like I was doing with Like a Girl when I decided to title this blog Eat Like a Girl . Which is now the subject of a viral advertising campaign, I notice, which is a very good thing. As Like a Girl is, and it is something to be proud of. Now, lets work on cheesy. Or, maybe we have other things to do? Like finish books and things. (Yes, nearly there with Project: BACON, and more on that soon!).
I looked at my breakfast this morning and thought, oh, that looks like a gorgeous perky sun, within another one peeking cheerfully from inside of it. And so, a sunshine breakfast was declared, and devoured.
The rice was leftover from my dinner the night before (pan fried mackerel with habanero, curry leaf & lime butter sat on top of it, that recipe soon, once I have tested it again). It is fairly speedy to put together though, and you should cheer your breakfast table with it so I will share the rice recipe here too.
I like to use short grain brown rice which is tense, fat and nutty, but really any rice would do here, so go with whatever you have in the cupboard. Turmeric gives it the underlying golden hue. I use turmeric because it is delicious (in small amounts though, and especially when using fresh turmeric), but also because it is so healthy. With anti-inflammatory and anti-oxidant properties, I hope that turmeric can somehow offset some of the more unsavoury habits of mine. Sweetcorn gives it further acute pops of yellow, spinach, finely shredded and added just as you turn the heat off, freshness and texture. I freshened it up by frying it in some extra virgin olive oil with some lovely diced ripe tomato and chilli. When hot and toasty, I cleared some holes, and fried some eggs in each. One egg per person is enough for me, but if you need more, go for it.
Enjoy! And do tell me what you have for sunshine breakfasts? :)
RECIPE: Sunshine Rice & Eggs
100g short grain brown rice, or another rice of your choice
1/2 tsp turmeric
the corn from half a corn on the cob or approx 2 tbsp frozen corn
a handful of fresh spinach, shredded fine with a sharp knife
1 small tomato
half a small chilli, finely chopped
1 good free range egg
extra virgin olive oil
fresh coriander leaves
Cook your rice. In a small pot with enough water to cover it at least twice (this will depend on the size of your pan but, roughly, double the volume), with the turmeric and a pinch of sea salt. Bring the water to the boil and then reduce the heat. Add more boiling water if you need to but just a little at a time, as you want the rice to absorb all of the water.
When the rice is almost done, add the corn. When the rice is tender but still al dente and has absorbed all of the water, turn off the heat, and add the spinach
Heat 1 tbsp of extra virgin olive oil in a frying pan. Sauté the tomato and chilli briefly, then add the rice, and cook for a few minutes.
Make some space in the middle for the eggs, or one for one egg. Crack an egg into each one and sprinkle a little sea salt on each. Cover and allow the eggs to cook until the white is set and the yolk is still soft (or to your preference).
Serve immediately with fresh coriander leaves sprinkled on top.