21 Arlington St, London, SW1A 1RN, UK | Tel. 020 7493 2521 | Email: info@riceassociation.org.uk
*NEW* Savoury rice breakfast bowl with crispy fried eggs & sriracha yogurt
Rice type: long grain rice
Prep time: 10 minutes
Cook time: 15 minutes
Serves: 4
Tip: This is a great way to use up leftover rice - just warm it in a pan with a splash of olive oil or stock. You can swap in soft-boiled or poached eggs if you prefer. Add sliced avocado, sautéed mushrooms or roasted cherry tomatoes to turn this into a brunch platter.
Ingredients
240g long grain rice
2 tbsp olive oil
2 tbsp chopped chives or parsley
4 eggs
120g thick Greek yogurt
Zest of 1 lemon
1 tbsp sriracha (adjust to taste)
Step 1
Cook rice according to pack instructions.
Step 2
Transfer to a bowl and mix with 1 tbsp olive oil, herbs, salt and pepper.
Step 3
Mix the yogurt with lemon zest and sriracha.
Step 4
Fry eggs in remaining oil until whites are crisp and yolks are to your taste.
Step 5
Serve rice in bowls, topped with eggs and a big spoonful of yogurt sauce. Drizzle with extra sriracha if you like it hot.
Step 6
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Step 9