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.
- 2 red peppers
- 2 portabello mushrooms
- 2 bunches kale
- 4 cloves garlic
- 2 tablespoons minced fresh ginger
- 4 eggs
- 1 lime
- ⅛ teaspoon red pepper flakes
- 1 tablespoon soy sauce
- 2 to 3 cups long grain brown rice (uncooked)
- Prepare the rice according to package instructions.
- Prep the ingredients: slice the red peppers, portabello mushrooms, and kale 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. Quickly add the red peppers and mushrooms and cook for about 4 minutes. Season with a pinch of kosher salt and pepper. Add the kale and cook until tender, about another 4 minutes. Season with another pinch of salt, ⅛ teaspoon red pepper flakes and 1 tablespoon soy sauce.
- While the veggies are cooking, in another skillet prepare 4 eggs over-easy. Serve with a squeeze of lime juice.