Lemony Fried Egg Brown Rice Recipe

Difficulty: Easy | Total Time: 15 minutes | Active Time: | Makes: 1 big serving

I was about to make a boring old brown rice / kale / soy sauce type of thing for dinner – and I was out of tofu but dying for protein – when somehow inspiration struck to use the greek egg soup flavors of lemon along with egg. I’ve made this twice and I’m downright addicted to it!

  • 1/2 cup short brown rice
  • 1 or 2 eggs
  • a green vege (broccoli or kale)
  • olive oil
  • garlic, crushed
  • salt and pepper
  • 1 fresh lemon
  1. Put 1/2 c brown rice in a pan with 1 c water and bring to a boil, then let it simmer.
  2. Once the rice water is about half absorbed, toss in the kale or broccoli
  3. Fry garlic in olive oil and throw the eggs in to fry.
  4. When the rice is done, squeeze lemon over it.
  5. Chop up the egg and toss it with the rice and veges. Add salt and pepper to taste.

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