DAY OLD RICE BOWL WITH ROLLED EGG
I’ve officially hit hermit mode now that the temperatures are dropping. Not going to lie, I love being at home. If I could find a corporate job that let me work from home every day, that would be ideal. One of the reasons I love being home during the day is the opportunity to cook my lunch and actually plan it out and taking advantage of leftovers and remixing them into new dishes like this day old rice bowl.
Here’s something I made using some leftover rice and it was super easy and suuuuper delish. Over the past few days, I had made white short grain rice one night and mixed grains with mixed beans another night. I like to call the mixed grains and beans rice “purple rice” since it comes out looking purple. Here’s one of my favorite mixed rice bags. Tek prefers pure white rice but sometimes I like to try the healthier option with the mixed grains and beans. This usually leads to a lot of leftover rice. Whenever this happens, I set the excess aside for a dish like this one.
Whenever you have some day or two day old rice, just make sure it’s in a sealed container. I’d say the best is 1-2 day old rice for this recipe. I used Tek’s leftover white rice and my leftover mixed grains and beans rice together along with some other stuff to make a bowl of yummyness so here we go.
2 cups cooked day old white short grain rice
2 cups cooked day old mixed grains and beans rice
1/2 cup diced carrot
1/2 cup diced onion
1/2 cup diced enoki mushrooms
1/8 cup diced green spring onion
1 tablespoon your choice of oil
2 tablespoons liquid aminos, soy sauce alternative
In a pan, heat up some oil and toss in all the veggies. Stir until all veggies are softened. Add in all the rice and mix it up. Break apart the rice as you cook so there are no big chunks stuck together. Stir in the liquid aminos. Salt and pepper to taste. If it tastes bland, add a few more drops of liquid aminos. If you don’t have liquid aminos, you can use soy sauce.
3-4 large eggs
1 tablespoon diced carrot
1 tablespoon diced onion
1 tablespoon diced green spring onion
2 tablespoon milk
salt and pepper
Beat the eggs into a bowl with the milk and salt and pepper and pour through a sieve into another bowl. This is a key step to make the texture of your egg roll easier to work with and smoother. Mix in the veggies. Heat your pan on a low heat so the egg does not cook too fast when you pour in the mixture. Oil the pan and pour about half of your mixture in. This next part takes some finesse and practice. Start rolling from one side until about half of the egg is rolled up. Shimmy the whole thing over and add more of the mixture to the unrolled side then keep rolling. Repeat step until you have your desired rolled egg size. See this video for reference!
Then build your happy little bowl. I added some pieces of korean seaweed, kimchi, and shredded red pepper strings for pure presentation purposes and so I can feel fancy. It’s a perfect lunch with simple ingredients and it is a good dish to use up leftover veggies so feel free to experiment with whatever veggies you have handy in the fridge. I think the rice would be good with diced cauliflower and broccoli.
I hope you guys enjoyed this post. I’ll try to do more recipes if you guys are diggin’ this category. I actually have other recipes that I blogged way back in my early blog days so feel free to check out the “Recipe” category on the menu bar.