Remember those days in college or university when at least twice weekly, your dinner contains cereal and scrambled eggs? Cheap, delicious, and intensely simple to make among golf practice and getting my butt back again to the library to review. Lucky Charms and Reese’s Peanut Butter Puffs were the best, then when gluten wasn’t a problem.
Breakfast for supper still happens as the house, but there’s a bit more health, diversity, and flavor in those meals in comparison to when I was in college. When I was asked to examine the just-released cookbook, “Breakfast for supper,” compiled by Lindsay Landis & Taylor Hackbarth, I was excited to dig set for some inspiration. With over 80 recipes, I attempt to find something savory and unique as I drooled over the beautiful food photography. I chose this Hawaiian style recipe for Loco Moco, which is traditionally made (in an entirely unhealthy way, might I add) with white rice, a hamburger patty, gravy, and eggs. The version from the cookbook has several twists that produce this dish healthy and delicious. Coconut sticky rice meets sliced pork, egg, and a tamari reduction for a “not your average” breakfast for the supper meal.
As with other recipes in this cookbook, just a little preparation is necessary. The sticky rice should be soaked for 6-8 hours. However, the beautiful thing is that it takes merely about ten minutes to cook from then on. While that’s happening, some sliced pork is sautéed (that could be done beforehand), and the tamari siracha reduction is manufactured.
Brian and I must say i enjoyed this meal, and it had been healthy, yet flavorful and intensely satisfying. I thought the sweet and salty tamari reduction was an ideal complement to the sausage. The coconut-infused rice, creamy yolk, and fresh cilantro take it all together.
Makes two servings
adapted slightly from “Breakfast for supper” to create gluten-free
-1 cup white sticky rice
1/2 cup light coconut milk
-1 cup of cold water
1/4 cup soy sauce
2 tbsp water
2 tbsp light brown sugar, lightly packed
1/2 tsp sriracha
1/4 pound sliced pork, sautéed until browned
2 green onions, thinly sliced
2 tbsp chopped fresh cilantro
1 tsp vegetable oil
2 large eggs
Rinse rice in a colander, then incorporate with the water in a bowl, cover and refrigerate six to eight 8 hours. Pour rice and any remaining liquid right into a saucepan. Add coconut milk, bring to boil on medium heat. Cover and reduce heat to medium-low, simmer for 8 -10 minutes or until rice is tender and liquid is absorbed. Remove from heat, keep covered, and let are a symbol of 5 minutes.
In a little saucepan, incorporate all reduction ingredients and simmer over medium heat, occasionally stirring until thickened and reduced by half. Brush a skillet with vegetable oil over medium heat, then crack eggs into opposite sides of the pan. Cover and cook for 4 minutes or just a little longer if you like firmer yolks. To plate, divide the rice between serving bowls. Top with pork and a fried egg. Drizzle with soy reduction, sprinkle green onion, and cilantro at the top.