Do you have recipes that are special to you not only for their taste, but for the people your shared them with?
This rice bowl was born upon returning from our holiday road trip back from Minnesota — fresh out of the car from a 10 hour drive, we were craving something restorative and vegetable-filled. Alex ran to the store (literally – we luckily live 1 block from the grocery) and came up with this inspiration featuring our new rice cooker. We ate it together, basking in the glow of a dinner solo after days of parties with family and friends.
We enjoyed it so much that we couldn’t stop making it: first, for a delightful visit from Leah and Andrea, two college friends in town from New York and Argentina, respectively – and then again for a lunch with new friends Shanna and Tim, who we met through their blog Food Loves Writing, a lovely space that celebrates both food and the written word.
It’s so wonderful to encounter old friends where hanging out doesn’t just consist of the “remember when” game — where instead of reminiscing on the past, you can connect on things that are relevant in your current lives.
And, it’s just as wonderful to encounter people you’ve never met in your life who have such similar passions that you wonder how you’ve never connected before. As much as the Internet is criticized, we’ve found it an incredible tool for connecting people all over the country and world — like Shanna and Tim, and all of you!
So we present — our rice bowl. Filled with tasty, nutrient-filled veggies, brown rice, a squeeze of lime, and topped a fried egg. Enjoy with people you love.
- 2½ cups long grain brown rice (uncooked)
- 2 red peppers
- 2 portabello mushrooms
- 2 bunches kale
- 4 cloves garlic
- 2 tablespoons minced fresh ginger
- 2 tablespoons olive oil
- ⅛ teaspoon red pepper flakes
- 1 tablespoon soy sauce
- 4 eggs
- 1 lime
- Kosher salt
- Fresh ground pepper
- Cook the rice according to package instructions.
- Prep the ingredients: Slice the red peppers and portabello mushrooms. Remove the stems of the kale and chop it into bite-sized pieces. Mince 4 cloves garlic and 2 tablespoons of fresh ginger.
- In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the garlic and ginger and cook for about 30 seconds until the garlic just starts to turn brown. Add the red peppers and mushrooms and sauté for about 4 minutes. Season with a pinch of kosher salt and pepper. Add the kale and sauté until tender, another 4 minutes. Season with another pinch of kosher salt, ⅛ teaspoon red pepper flakes, and 1 tablespoon soy sauce.
- While the vegetables are cooking, in another skillet prepare 4 eggs over-easy.
- To serve, place rice in a bowl, then top with vegetables and egg. Serve with a squeeze of lime juice.