Sticky Chia Brown Rice with Fried Egg Recipe

This recipe was contributed by Janie Hoffman of Mamma Chia exclusively for Life by DailyBurn. For more of her recipes visit MammaChia.com. 

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

Serves 2

Ingredients

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

Preparation

1. 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.)
2. 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.
3. 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.
4. 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.