Rice and Eggs
This is an old standby we've eaten once a week for years and we're still not tired of it. It has an Asian flavor to it. It's quick and easy and sends you into your day with great energy.
Yields: 4 cups
|Precooked short grain brown rice||3 1/3 Cups|
|Seasame seeds||2/3 Cup, unhulled/raw|
|Eggs||2 per serving, over easy or scrambled|
|Ground or powdered kelp||To taste|
|Tamari or soy sauce||To taste|
|Cooking oil||Canola or peanut|
Add enough cooking oil to cover the bottom of a skillet. Add sesame seeds and cook on medium heat until toasted. (Watch them carefully or they'll burn!) When the seeds are a golden brown, turn up the heat to medium high and refry the rice, stirring constantly with a spatula until the mixture is hot and well mixed. Dish into bowls.
While the pan is still hot, scrape it clean with the spatula and cook the eggs in butter. They're best cooked over-easy, but kids love them scrambled. When the eggs are done immediately put them on top of the rice and sesame seeds.
Sprinkle kelp liberally over the eggs until they look like they've been heavily peppered. Then randomly splash the top of everything with tamari or soy sauce.