Sticky cooked chia and brown rice topped with a fried egg
Course Breakfast
Prep Time 15 minutesminutes
Cook Time 45 minutesminutes
Total Time 1 hourhour
Servings 4(click to scale)
Calories 390kcal
Ingredients
1Tbspvegetable stocklow sodium
2 1/2cupwater
1cupbrown rice
4TbspChia Seeds
4Tbspfresh cilantrochopped
4eaegg
2tspsesame oil
1tspreduced sodium soy sauce
4Tbspfresh red onionsjulienned
2Tbsprice wine vinegar
1/4tspkosher salt
1/2tspgranulated sugar
1TbspChia Seeds
4eafresh scallionsthinly sliced
Instructions
Wash all produce. In a small bowl combine rice wine vinegar, salt and sugar and mix well. Add julienne red onion and mix. (Can make the day before under refrigeration)In a medium saucepot add water, vegetable base, soy sauce, half of the thinly sliced green onion and first set of chia seeds. Rinse rice well under cold water and add to pot. Bring rice to a boil and cover with a lid and reduce to a simmer. Cook until rice is a little over cooked and the moisture is completely absorbed. Remove lid and continue to cook on medium heat to cook out any liquid and make the rice a little sticky in the pot.