For this dish, Des, our People Operations Manager, repurposes leftover brown or white rice into a fragrant dish, baked to achieve a crispy “fried” rice texture. Then, he tops it off with a poached egg and a sprinkle of fresh dill. Add vegetables you have in your fridge for a satisfying and flexible lunch to mix up your routine, just using your Essential Pan.
Work Time: 15 Minutes
Hang Time: 35 Minutes
- 2 tbsp coconut oil
- 2 medium-sized beets, peeled and finely diced
- 1/4 lb Brussels sprouts, quartered
- 1 inch ginger peeled and minced
- 2 cloves garlic minced
- 1/4 tsp ground turmeric
- 1/4 tsp ground cumin
- 1/4 tsp ground coriander
- 1/8 tsp ground black pepper
- 3 tbsp Thai red curry paste
- 1 shallot, diced
- 3 cups day-old brown rice, cold
- 1/4 cup low-sodium soy sauce
- 1 tbsp freshly-squeezed lime juice
- 1-3 large eggs (for poaching)
Preheat your oven to 400º F.
Over medium heat, warm coconut oil in your Essential Pan. Add the diced beets and quartered Brussels sprouts and stir well. Continue to cook, stirring frequently, for about 5 minutes. Add the ginger, shallots, and garlic and cook for 30 seconds, until fragrant.
Stir in the cumin, coriander, turmeric, and black pepper. Add the Thai red curry paste, stirring constantly for about 2-3 minutes, or until fragrant.
Remove from heat. Add the cooked rice, soy sauce, and any additional diced vegetables, stirring to combine until the rice is fully coated in sauce.
Transfer your Essential Pan to the oven and bake for 25 minutes, or until the top layer of the rice is golden and crispy.
Remove from oven and increase temperature to 450ºF. Let the rice stand for 10 minutes, then fluff your rice with a fork to release any steam. Taste and adjust seasoning. When the oven is ready, bake for another 10 minutes. The second bake helps further crisp the rice. While the rice is in the oven, poach your eggs.
Serve and enjoy immediately with a poached egg and dill or chopped scallions on top. Spritz with lime and add salt and pepper as needed.
If you don't have leftover rice, steam it according to the package's instructions. Friendly reminder to always pre-rinse it! This step removes excess starch and keeps your rice from becoming a gummy and gluey mess. If you have extra time and want to go the extra mile, soaking your rice for 20 minutes before cooking gives it an even better, more even texture.