This is going to sound pretty strange but, today I felt like an EMT, a culinary EMT. Medical professionals save lives and I rescue food 🙂 I’m feeling like a superhero because I just saved this sticky rice’s life!
This week I went out for Japanese food and came home with some major leftovers, including an entire carton of sticky rice. If you have ever put sticky rice in the fridge you know that it’s pretty much useless afterward. Just as I was about to toss the rice, a brilliant idea dawned on me. I thought “let me see if I can bring this rice back to life”.
With nothing much in the fridge except some lonely eggs, I knew I had to jazz this dish up with something extra special. That’s when I rummaged through my spices and found a Shichimi Togarashi spice blend that I randomly picked up from Williams Sonoma the other day. This stuff is SO amazing! Japanese chill flakes, ginger, cayenne, seaweed, toasted black and white sesame seeds, brown sugar and orange peel. Say whattttt? Yes. How fabulous does that sound?!
Long story short, I ended up creating a pretty tasty breakfast bowl with crispy Shichimi seasoned sticky rice and scrambled eggs topped with some rocket arugula. The perfect combination of protein, greens, and carbs to get your morning started off right!
- 1 cup cooked sticky rice
- 2 eggs
- 1 cups rocket arugula
- 2 Tbs Shichimi Togarashi spice blend
- 2 Tbs olive oil
- *Note: Shichimi Togarashi spice blend purchased from Williams-Sonoma
- Heat olive oil in a pan on medium heat.
- Add sticky rice and Shichimi spice. Mix until rice is fully coated.
- Cook rice until crispy, constantly tossing and turning so rice does not burn. The rice may form into small clusters and that is ok. Add more oil if you see that the rice is sticking to the pan.
- Once crispy, move all rice to one side of the pan.
- Add 1 Tbs olive oil to the empty side of the pan, crack both eggs, and scramble.
- Once eggs are scrambled and cooked to your desired consistency, mix with rice.
- Add arugula on top and turn off the heat.
- Let pan sit for a few minutes on the burner if you like your greens to be slightly wilted, otherwise, remove ingredients from the pan and serve immediately.