Leftover wild rice, a handful of fresh veggies and an egg or two make a great breakfast or brunch bowl. Of course, wild rice can be substituted with brown or white rice based on what you have on hand. Usually, breakfast bowls come with a large helping of potatoes, diced and fried with onions and peppers; however, I often swap the potatoes with a grain or seed to increase the fiber and protein content of the bowl.

Working from home during the pandemic has now entered its second year and eating patterns have definitely changed and modified over the past 15 months. Pre-pandemic, mornings were a flurry of cooked eggs, smoothies or burritos. Lunches were packed sometimes hastily and sometimes with a lot of care the night before. Snacks were an integral part of our work days and dinners were the most elaborate, usually prepped over the weekend. Life is slower now and the commute happens most frequently between the kitchen and the study. A mid-morning brunch followed by an early dinner has become the new norm, leaving more time to plan the meals and also more time to get outdoors.

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Step by Step

1. Prepare the wild rice as per package instructions or as explained in this post here.
2. Chop 3-4 stalks of spring onions (green and white parts) after discarding the roots.
3. 1 cup chopped green pepper, deseeded.
4. Heat a pan and add 1 tbsp oil to it.
5. Add the peppers first and sauté for a few minutes till soft but still crunchy.
6. Add the spring onions and sauté till soft.
7. Sprinkle some salt and pepper on the veggies.
8. Move the veggies to one side in the pan and add 1 tsp oil.

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8. Crack an egg and cook till sides are done, without disturbing the yolk. Sprinkle some salt and pepper on the egg.
9. At this stage you can either flip it and cook it on the other side or if you like the yolk to be cooked. If you like it soft and runny in the centre you can remove it onto a plate without flipping.
10. Prepare your bowl as follows:
    • 1/2 cup cooked wild rice, warmed up in the microwave or in a pan
    • 1 fried egg on the side
    • 1 cup sautéed peppers and spring onions
    • 4-5 slices of avocado. Cut an avocado in half and scoop out the flesh. Discard the seed and slice the halves into 3-4 slices each, lengthwise.
    • Drizzle some cilantro lime dressing and some sriracha mayo (store bought or simply by mixing sriracha with mayonnaise) on everything. You can also drizzle hot sauce or any other dressing that you like.
11. Serve hot.

Some Tips

1 cup uncooked wild rice yields about 4 cups of cooked rice. I always have wild rice leftover and usually will make it into another bowl like the Wild Rice Asian Bowl here.

You can use any veggies that you like or have around in the fridge. I liked the idea of going green that day and hence used spring onions, peppers and avocados. Red bell peppers, potatoes, onions, spinach, and kale taste delicious too.