Savory breakfast bowl. Great for meal prep. Packed with proteins, fiber and everything.
breakfast, mealprep, savory, edamame, brown rice
Serves 3:
- 1 cup brown rice
- 9oz of boiled/ready to eat edamame
- 1/2 cup of chopped scallion
- 1/4 cup rice vinegar
- 4 tsp tamari soy sauce
- 1 tsp sesame oil
- 3 tbsp sliced almonds
- Brown rice
- Heat olive oil in a pan over medium flame
- Add the brown rice and shuffle it around until a nutty aroma wafts
- Add 2 cups of water
- Bring to a boil and then cover the pan, reduce heat
- Let it simmer for ~10min, or until all the water has evaporated. Be watchful.
- Sauce - Add chopped scallions, soy sauce, vinegar and sesame oil to a blender and blend until smooth
- Assembly (can be done just before eating)
- Portion 1 bowl's worth the edamame and rice equally into a bowl (in this case, 1/3 of what you've made.)
- Top with sauce and reheat if necessary
- Top with sliced almonds
- Serve
Cooked brown rice, edamame and the sauce last up to a week when refrigerated.
- Crumble some cotija or queso fresco cheese on top
- Add lime/orange zest or a bit of the juice to the sauce for extra tanginess
Modification from Thug Kitchen 101