Spicy baked breakfast rice

Organisation: The Australian Women’s Weekly Food

Cooking time: 25

Serves: 2

Type of recipe: breakfast, vegetarian

Recipe

This wholesome recipe brings together brown rice, hearty greens, and tender vegetables for a nourishing meal that's both satisfying and full of flavor.

Ingredients

½ cup (100g) doongara (low-GI) brown rice, cooked, cooled
½ bunch green curly kale (125g), torn
200g (6½oz) button mushrooms
1 bunch asparagus (170g), trimmed, halved
3 teaspoons extra virgin olive oil
250g (8oz) cherry truss tomatoes
4 eggs, beaten lightly
1 tablespoon sriracha
2 green onions (scallions), sliced thinly
2 tablespoons chopped coriander (cilantro) leaves

Method

Preheat the oven to 210°C/410°F. Line the base and sides of a large baking dish with paper.
Spread rice in a single layer over lined dish; top with kale, mushrooms and asparagus. Drizzle with oil, tossing vegetables gently to combine. Top with tomatoes. Season with pepper. Bake for 15 minutes or until vegetables are tender and starting to brown.
Carefully move tomatoes to one side. Pour egg over the vegetables and rice in dish, filling in any gaps. Immediately return dish to oven; bake for a further 3 minutes, without stirring, or until the egg is set.
Remove dish from oven. Using a large spoon, carefully fold rice mixture to resemble fried rice. Serve immediately, topped with sriracha, green onion and coriander.

TIP: If time permits cook the rice the night before.