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!

Mujaddara: Lentils and Rice

My heart is heavy. I had prepared something different for today, but tragic circumstances are keeping me from sharing it.  I will come back to that recipe at a later time, but when I read over what I had written it did not fit my frame of mind at all.

In this past month, I have lost two friends to untimely deaths.  Both people leave behind beautiful young families.  One death, quite sudden last week, has left our community in a state of shock.  This past week has been a blur as I am reminded of how quickly life can change.  Sometimes (hopefully most of the time) the change is sweet and wonderful and easy to celebrate.  When the change is a devastating one, we lean on each other and grieve together.

One of the many ways we support and nurture each other, especially in times of sorrow, is through the food we prepare.  Food comforts and sustains.  In Judaism, traditional foods to eat during mourning are eggs, bread and lentils.  They symbolize the cycle of life and life itself.

Mujaddara is a Middle Eastern dish made with humble ingredients, lentils and rice. The lentils and rice are cooked together with caramelized onions to create a bowl of soft, soothing goodness.  If desired, cumin, coriander, dill or mint can be added, as can a dollop of thick yogurt.  I chose to season the mujaddara simply this time, with just salt and pepper.

We say that we never know what life will bring, and it really is true.  I am grateful to be part of this kind, caring community, knowing that we will take care of and strengthen each other no matter what comes.

Mujaddara
Serves 6-8

3 tablespoons olive oil
4 onions, cut in half and sliced thinly
3 teaspoons kosher salt, divided
1 1/2 cups lentils, green or brown
5 cups water
1 1/2 cups long grain brown rice
Freshly ground pepper
Plain yogurt to top (optional)

In a large frying pan, heat the olive oil over medium high heat.  Add the sliced onions and 1 teaspoon salt. Stir and cook the onions until they soften, then lower the heat and continue cooking until golden brown, about half an hour.

Rinse the lentils and place them in a large pot with the 5 cups of water and 2 teaspoons of salt.  Bring to a boil, then lower heat and simmer for about 10-15 minutes, until the lentils are soft but still have a bite.  Stir in the rice and half of the caramelized onions.  Cover and simmer until the rice is soft, about 20 minutes.

Season to taste with a few grinds of black pepper and additional salt.   Serve topped with the remaining half of caramelized onions and a dollop of yogurt, if desired.