I’ve been making this a couple times a week for the past month, trying to make it look half-decent and somewhat palatable.
It certainly tastes palatable! We’re loving it as an easy breakfast, lunch or even as a snack, especially when preggo mama here needs a little more protein pronto.
But I can’t seem to get a purty picture, so I’m just gonna go with what we’ve got here, because you need to try it.
- Cooked rice (white if you’re in a hurry and brown if you wanna be healthier)
- 1-2 Tablespoons soy sauce (to taste)
- 1 over-easy fried egg
- Mix with a spoon and eat. Simple enough, right?
I’ve gotten the best results by frying my eggs covered and on one side only, (demonstrated in my Salerno Pasta recipe.) This sets the whites really well, but keeps the yolks runny, which is perfect for mixing into the rice with the soy sauce.
I am very grateful to reader Sally L. for passing along this idea to me! She said that her mom used to make it for her as a kid!
It’s kind of like homemade, healthier fast food for those times when I’m out of leftovers to use for lunch and I just don’t feel like full-on cooking something. It’s easy for kids to eat, and both of our girls seem to really like it.
Bonus? It’s using up the 3oo gajillion eggs our chickens are laying right now.
Check out my co-hosts for today’s Fun with Food Friday!
Alesha at Full Time Mama with Pineapple Upside Down Cake and
Nicole at Some Call it Natural with Alfredo Sauce!
(You also get 10 extra entries into most current giveaways for sending me recipes!)