The rice can be cooked the day before and stored in an airtight container in the refrigerator (or use leftovers from last night’s dinner). Gently break it up with your hands before cooking.
The crispy rice makes this breakfast bowl extra delicious – I find my large cast iron frying pan gives me the best result.
- 200 g (7 oz/1 cup) basmati rice, rinsed
- 60 ml (2 oz/¼ cup) peanut oil
- 4 spring onions (scallions), chopped
- 1 tbsp sesame seeds
- 1 tsp finely grated fresh ginger
- 1 garlic clove, very finely sliced
- 1 tsp ground turmeric
- 4 free-range eggs
- 1 bunch broccolini, trimmed
- shredded spring onion
- roasted black sesame seeds
- sesame oil
- tamari or soy sauce
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Resting time: 10 min
Add the rice to a large saucepan with 375 ml (12½ oz/1½ cups) water. Bring to the boil, cover with a tight-fitting lid and reduce the heat to low. Cook for 10 minutes and then turn of the heat. Without lifting the lid, set the saucepan aside for 10 minutes to rest. Spread the rice over a large tray to cool slightly.
Heat 2 tablespoons of the oil in a large heavy-based frying pan (cast iron if you have one) or wok over medium heat. Add the spring onion, sesame seeds, ginger, garlic and half of the turmeric and cook, stirring, for about 1 minute or until fragrant. Add the rice and stir-fry until heated through, about 2 minutes. Season with salt. Increase the heat to medium–high and let the rice cook, undisturbed, for a further 3–4 minutes so that a crunchy crust forms on the bottom. Be careful that it doesn’t burn – turn the heat down a little if necessary.
Meanwhile, heat the remaining oil in a separate heavy-based frying pan over medium–high heat. Add the remaining turmeric and swirl the pan to combine. Carefully break the eggs into the pan and cook for 2–2½ minutes until the whites are crispy around the edges, but the yolks are still runny (or until cooked to your liking).
At the same time, in a steamer basket set over a large saucepan of simmering water, steam the broccolini for 2 minutes or until tender but still crisp.
Serve the rice into bowls, ensuring every bowl gets a share of the crispy rice. Top with the broccolini, fried eggs, kimchi, spring onion and sesame seeds. Serve the sesame oil and tamari or soy sauce on the side.
This recipe is from Breakfast Bowls (Smith Street Books). Photography by Chris Middleton.