Sometimes an egg-on-top can make all the difference. Except when what’s on the bottom tastes this good! Inspired by tamago kake gohan, a popular Japanese breakfast food, this dish takes your usual brown rice to the next level with the addition of chia seeds and green onion. Even better: This recipe is best made with leftover rice (freshly made rice tends to become too mushy), so nothing in your fridge will go to waste. Serve it up with a sunny-side-up egg, break the yolk, and dig in!
Sticky Chia Brown Rice with Sunny-Side-Up Egg Recipe
1/2 cup low-sodium vegetable broth
1 green onion, sliced on diagonal, green and white parts separated
2 tablespoons plus 1/2 teaspoon black or white chia seeds
2 cups cooked, chilled short-grain brown rice
1 1/2 teaspoons toasted sesame oil
2 large eggs
1 tablespoon tamari soy sauce
- In a small saucepan, stir together the broth, white parts of green onion, and 2 tablespoon of the chia seeds and let stand for about 20 minutes. (Makes about 2/3 cup green onion-chia gel.)
- Bring the green onion-chia gel to a boil over high heat. Add the rice and stir for about 30 seconds. Cover, reduce heat to low, and cook until rice is steaming hot and has a sticky consistency, about 4 minutes.
- Meanwhile, heat the oil in a nonstick (PFOA-free) skillet over medium heat. Add the eggs and cook until desired doneness, such as sunny-side-up, about 4 minutes.
- Divide the sticky rice mixture onto plates or into bowls and top each with an egg. Sprinkle with the tamari, the remaining 1/2 teaspoon of chia seeds, and the green parts of green onions. Serve immediately.