This simple meal keeps me sustained. It’s my go-to meal/snack, morning, noon or night when I needed something quick, tasty and nutritious. Here’s the simplest version of what I make, and, as you can probably see, variations abound.
The eggs, like my photo orientation, are scrambled. Ingredients
- 1 good egg
- ½ cup of cooked rice
- 1-2 cups of dark leafy greens
- Nama Shoyu (the critical “secret” ingredient)
- Olive oil, good stuff
- Get your greens ready to go: cleaned, drained, de-stemmed and chopped
- Heat a generous amount of olive oil in a skillet
- Partially scramble an egg
- Add in the rice and cook for a minute
- Add the greens
- Add a teaspoon or so of Nama Shoyu and cover the pan for a minute
- Lightly toss all the ingredients in the pan
- Serve … or pack for lunch 😉
Notes and variations
- Nama Shoyu is a miracle ingredient. Find it at Whole Foods, online, et cetera.
- It’s best to heat Nama Shoyu as little as possible.
- Any greens will work: kale, broccoli greens, turnip or beet greens; the bitter of the greens works because it’s balanced by the emami taste of the shoya.
- Splurge on organic, free-range eggs; it’s worth it. (Eggs are considered an organ meat.)
- Get wild with your rices.
- Sautee some scallions or hot peppers to change the flavor direction slightly.