Hemp & Rice Breakfast Bowl

Brown rice flavored with sweet paprika and eggs that have been fried in coconut oil topped with hemp seeds, hot sauce and sour cream — only 10 minutes to food!
Yeah, yeah, yeah. I know. It’s been a while since you’ve heard from me. I backed off from food writing (for the most part) and gave myself a sort of…sabbatical, if you will. I needed a break from constantly trying to crank out recipes to focus on my current situation.

You see, a few unexpected things happened which changed our financial situation. Because of this, I had to drastically cut our food budget. I have been so focused on trying to stay within budget that I didn’t leave myself much room for creativity. Along with the financial situation, I have had some health issues arise that needed addressed. These health concerns are going to drastically change my diet permanently. If I don’t make these permanent changes, I will suffer greatly in the future. (How’s that for motivation?)

As I begin to wade in the waters of my new diet restrictions, creativity has simply been put on the back burner. However, now that I’m slowly getting a better handle on things, creativity is bursting at the seams trying to get out there. It amazed me just how lost I felt not being able to be creative in the kitchen. I don’t know what is in store for me as far as food blogging/writing goes, but I’m in it for now. I’m a creative person by nature. If I’m not creating something, (food, art, writing, etc.) my anxiety skyrockets and I feel lacking.

So, all of that to say, this may be rocky and trying at times, but I’m back and I’m (hopefully) here to stay.

One of the things I’ve been eating a ton of lately is this recipe. Assuming you have pre-cooked rice already in the refrigerator, this recipe comes together in less than 10 minutes. I eat it for breakfast a lot and it’s perfect for the nights I’m on my own for dinner. Very little effort, very cheap and uses kitchen staples, very very tasty and relatively healthy.


I make this all in one pan. Eggs cooking on one side, rice heating on the other, then throw it in a bowl. I’ve made 2 servings in one pan, but it was tight. If you’re making more than 2 servings, you can always heat the rice in a separate pan.


Hemp & Rice Breakfast Bowl

1/2 tablespoon coconut oil
2 eggs
1/2 teaspoon black pepper
1/2 cup cooked brown rice
1/2 teaspoon sweet paprika
1 tablespoon hemp seeds
Hot sauce or salsa, to your preference
Sour cream, to your preference (omit if dairy free)

In a large pan over medium heat, melt the coconut oil. Once the coconut oil is heated, crack the eggs into one side of the pan. Immediately sprinkle with black pepper.

On the other side of the pan, combine the rice and paprika. Cook just until heated through, then remove from pan into a bowl. Leave the eggs to finish cooking to your preference. (Sunny side up, over-easy, hard, etc.)

Once the eggs are finished, add them to the bowl with the rice and top with hemp seeds, sour cream and hot sauce/salsa.



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