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Recipe: Rice + Eggs

July 18, 2016

A bowl of rice and eggs is a common breakfast here at Skratch. Everyone loves dolling their bowl up with different spices and additions, whatever we have on hand, but a drizzle of maple, Bragg's Liquid Aminos, rice vinegar and a sprinkle of togarashi is a favorite.

Rice + Eggs
inspired by The Feed Zone Cookbook

4 cups cooked rice
4 eggs, cooked to order
1 tsp fine grain sea salt
To taste: Bragg's Liquid Aminos, rice vinegar, togarashi*, toasted sesame seeds, maple syrup and sriracha sauce.
*Togarashi is a Japanese spice mix typically sold in asian grocery stores and many well-stocked grocery stores.

Add a splash of water to the cooked rice and warm in a sauté pan over high heat. Cook the eggs to your liking. Then, serve the rice into smaller bowls and season to taste with Bragg's, vinegar, maple syrup, togarashi, sriracha and anything else you can think of. (We also like sliced avocado!) Top with eggs. Mix it up and enjoy!

For more recipes and inspiration, check out the entire Feed Zone Cookbook collection!

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