Friday, February 8, 2013

Burmese-Inspired Eggs with Rice for Breakfast


I have to share with you what I’ve been eating lately for breakfast. Most days, I wake up eager to get into the kitchen (of course, pouring a big cup of coffee may be part of this, too) where I usually have a list of what I’d like to cook, what I need to prep for dinner or a new recipe idea to play with ... but breakfast takes priority before I dive in.


With early morning light softly coming through the window (yes, our pitch-black mornings are beginning to brighten!), I sip my coffee and think about what to cook up. I like to start the day with protein and prefer savory breakfasts with eggs. As much as I adore pancakes, if I make a batch I always have to have an egg alongside. Now that our backyard hens are laying again after the dark winter days, I am happily collecting eggs and admiring their bright, sunny yolks.


This past December, I had Naomi Duguid’s beautiful book, Burma, on loan from the library and did quite a bit of cooking from it. I’ve since added it to my wish-list since it is a marvelous collection of stories, history and very delicious dishes (a new favorite is Golden Egg Curry). In addition to chopping and frying lots and lots of shallots, I fell in love with the combination of fish sauce and lime juice that is the foundation for many of the meals.


A bowl of leftover brown rice inspired me recently to think about a change from my usual eggs-on-toast-with-avocado. With fish sauce and lime juice still on my mind, it wasn’t long before I was chopping green onions, chiles, and, of course, shallots to whip up a fine breakfast. I find that if I keep little bowls of diced onion, ginger, garlic or some leftover veggies in the fridge, then this is indeed quick to prepare. But keep it simple, it’s first thing in the morning after all.


The rice is warmed in a bit of coconut oil with shallots and chiles, then doused in fish sauce and lime juice. A fried egg, sunny-side up, tops it off with a sprinkling of green onions. The salty, sour flavors awaken your taste buds while the creamy egg yolk coats the rice lusciously. A satisfying, energizing breakfast, and best of all, only one skillet!


Burmese-Inspired Eggs with Rice
Serves 1 (easily doubles)

1 teaspoon coconut oil (or more if needed)
2 tablespoons shallots, finely chopped
1 tablespoon red chile, finely chopped
1 cup cooked brown rice (either short or long grain)
1 tablespoon fish sauce, or more to taste (preferably Red Boat Fish Sauce, an amazing all-natural, quality sauce)
1/2 lime
1 egg
Green onions, chopped for garnish
Salt and pepper to taste

Warm the coconut oil in a small skillet over medium heat. Add the shallots and red chile and sauté for a few minutes, until soft. Add the rice and stir to warm the rice and mix in the shallots and chile.  Add the fish sauce and squeeze the lime over the rice and stir. Taste to see if you like the salty-sour balance and add more of either. Scoop the rice into a small bowl.

If needed, add a bit more of coconut oil to the skillet and warm. Crack the egg in and fry sunny-side up or however you prefer. Slip the egg out of the skillet onto the rice, scatter with some green onions and salt and pepper to taste. Pour another cup of coffee and enjoy!

21 comments:

  1. I share your taste for savory breakfasts. I could eat this kind of breakfast all day.

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    1. This does make a lovely supper, as well, Lynda...I'm always a fan of breakfast-for-dinner!

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  2. I love this dish Hannah. It is kind of ironic because my next post is on a homemade rice bowl. I am just imagining all of the flavors in this rice and egg dish. My mind says yum.

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    1. Thank you, Penny! Great minds, right? I look forward to reading about your rice bowl, which I'm sure will be quite tasty. Have a lovely weekend!

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  3. Just found your blog. Love it! And you have backyard hens? I'm jealous, lucky you!

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    1. Hi Azita, we do have backyard hens and I just love them. They are full of personality and antics, so provide lots of entertainment in addition to eggs. I appreciate you stopping by!

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  4. I ate the leftover rice from the chicken and rice dish I posted on my blog this week with a fried egg for breakfast for a couple of days. It was so good! I'd love to get into the savory breakfast routine. I also need to get my hands on Burma--I'm hearing so many great things about it!

    Enjoy your weekend!

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    1. Your chicken dish looked so good, Brianne, I'm sure the rice made a marvelous breakfast with an egg! After all the cooking I did out of Burma I can definitely recommend it for your wish-list.

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  5. Hannah your photo styling is getting better and better. Beautiful colors.

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    1. Thank you, Margot! I appreciate your kind words. It was wonderful to see you - hope you're still enjoying some birthday cheer.

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  6. I am a big fan of savory breakfast and this looks amazing (for lunch or dinner as well!).

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    1. Thank you, Alyssa! It does make a terrific supper. I can pop an egg on most anything and call it a meal!

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  7. Love this! We need more rice-based breakfasts here in the States. I enjoy them so much when we travel. I need to make the more at home. Thanks for the inspiration. Beautiful photo!

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    1. Thank you, Lori! I was first introduced to a rice-based breakfast when we hosted our exchange student from Thailand almost 10 years ago. Soy sauce had not been part of my morning meals before that! I liked it instantly, though, and love these types of breakfasts now. I'm happy you stopped by!

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  8. Oh wow, I love rice and eggs, as a matter of fact I prefer to bread or toast and eggs. This sounds amazing,

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    1. Thank you so much, Suzanne! I find myself making extra rice or other grains to keep on hand for meals such as this now.

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  9. I am with you on breakfast, savoury almost always wins out over sweet & I think I have an egg almost every day. Love the fish sauce & lime....what a great way to awaken your taste buds.

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    1. I do think eggs are one of my favorite foods, Mairi! I have one almost everyday, too. The lime and fish sauce here definitely jazzes it up and makes it a nice one for the breakfast repertoire.

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  10. Eggs, rice and fish sauce -- these become so many meals in our home! Of course they would make a wonderful breakfast, why didn't I think of it before :) Delicious!

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    1. Thank you, Sophie! This is a favorite combo for us for dinner, too. I'm happy you stopped by and hope you have a wonderful July 4th!

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