Recipe Of The Day: Japanese Brown Rice and Fried Egg

Ch-ch-ch-CHIA!

I recently bought chia seeds for the very first time and had absolutely no inspiration as to how to use them, especially in savory dishes. So I went online and found this recipe for sticky chia brown rice and eggs.

Healthy, filling, plus it sounded delicious. Too good to be true, right?

So I looked in my fridge and pantry, and the only rice I had left was that leftover from dinner 2 nights ago, with veggies and soy sauce already added in. No raw brown rice, not even a cup of the usual Uncle Ben’s Converted (which we usually always have at home). No green onions either.

But it was love at first sight with that recipe. And I wanted sticky chia rice. At the very moment. I had just come back from a tough run and I had been looking forward to that moment I’d be eating the oh-so-delicious-sounding dish.

But hey. White rice with soy sauce and sautéed veggies… 1. has an Asian kick to it, which isn’t completely out of context since that sticky rice is a traditional Japanese breakfast and 2. I had shallots. Sure, the taste is different from that of green onions, but the goal is to add an onion-ish taste to the rice!

So I took a chance..

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        A delicious chance! (The yolk did break while the egg was cooking, but shhh. We’ll just say I had already started eating ’cause I couldn’t resist it.)


Recipe for Japanese Brown Rice and Fried Egg (adapted from this recipe on the Daily Burn website) (serves 1):

  • 1 cup leftover cooked rice (if plain, add soy sauce and sautéed veggies to your liking; just make sure that the whole thing is completely chilled before using, to avoid a “mushy” result)
  • 1 tbsp chia seeds + more for sprinkling on top
  • 1/2 cup water
  • 1/2 shallot or green onion, diced
  • 1 egg
  • 1 tsp oil of choice to fry the egg (olive or sesame give it the best taste)
  • salt and pepper to taste

  1. In a small saucepan, mix together water, half the onions (if using green onions, use the white part here) and chia seeds. Let rest for long enough for the chia to absorb the water and make a gel, about 20 minutes.
  2. Bring the chia gel mixture to a boil, then add in the already prepared and chilled rice. Mix well, then turn the heat to low, cover and let simmer until the rice reaches a sticky texture.
  3. Meanwhile, heat the oil in a pan and cook the egg to your taste (Sunny-side up is the traditional way, feel free to experiment with other cooking methods such as poaching or scrambling). Season with salt and pepper as desired.
  4. When the rice is done, transfer to a plate and put the egg on top. Sprinkle with some more chia seeds as well as the other half of the onions. Serve with steamed or sautéed vegetables.

Nutrition info:

NutritionLabel (3)


Sorry for the lack of pictures… I didn’t have the time to take any of the process, as I was also busy making chia crackers! More chia cooking experiments coming up soon! ‘Later!

-AF

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Recipe Of The Day: Decadent Date Squares

Remember that picture from my last post about my homemade iced tea?

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Ah, good ol’ times. Seems like just yesterday.

          Admit it. Mondays suck. Even if it’s getting hotter outside, you ARE craving that sweet, indulgent dessert to get through the rest of your day. You guys are lucky, ’cause I’ve got the perfect combination of sweetness, fat and a little fiber to clear your conscience.

          Date squares!

          …and when you think about it, it can’t be that bad with a nice scoop of vanilla iced cream. Served on a tong-shaped plate (or even on that ugly Christmas plate you got as a gift for the Holidays in 1994), it’ll most definitely get that summer touch you’ve been longing for.

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Okay, maybe not on that ugly Christmas plate you got for the Holidays in 1994.

          Plus they’re quick and easy to make using ingredients you probably already have at home! Which means… no harmful chemicals or hydrogenated oils like you’d find in boxed desserts… even though they’ll be ready in the same time as it would take you to make that cake from the mix!

          I bet some of you are already telling themselves: “Oh God, will she ever stop bragging and get to the damn recipe..!” Well, you guys are served, ’cause here it is!


          Recipe for Homemade Date Squares (makes 16 servings):

  • 1 1/2 cups oats (preferably rolled or steel-cut, quick oats will make the crust too crumbly)
  • 1 1/2 cups flour (white or pastry, haven’t tried gluten-free, if someone does let us know in the comments)
  • 1/4 tsp salt
  • 3/4 tsp baking soda
  • 1 1/3 cups brown sugar, packed
  • 3/4 cup butter, softened (very important or else the crust won’t have a uniform texture)
  • 3/4 diced pitted dates (I used a small pack of Medjool dates)
  • 1 cup water
  • 1 tsp lemon juice (to cut off some of the sweetness)

  1. Preheat oven to 350 degrees F.
  2. In a large bowl, combine oats, flour, salt, 1 cup brown sugar, and baking soda. Mix in the butter until crumbly. Press half of the mixture into the bottom of a 9-inch square pan.
  3. In a saucepan over medium heat, bring the dates, water, and 1/3 cup brown sugar to a boil, and cook until thickened. Add in lemon juice, then remove from heat. Spread the date mixture over the crust, and pat the remaining crumb mixture on top.
  4. Bake for 20 to 25 minutes, or until top is golden. Cool, then cut into squares.

Nutrition info:

NutritionLabel (2)


Maybe a little (way) too much on the dense side considering the serving size… but hey, Mondays suck and you deserve a treat! 😉 ¡Hasta la próxima!

-AF