May 20, 2014

eggs over rice with spinach and tofu

Yum
About a year ago, I went out on a limb and made fried rice with an over easy egg on top, instead of chopped up inside.  It was unbelievable!!!  I won't go back... try it and I promise you will also love it!!  There is something about the gooey yolk serving as a sauce and running over the rice.  If you must... chop it up, just don't tell me about it ;)

You can use any type of wholegrain rice you like, just think non-white.  There are many wonderful whole grain rice varieties out there to try- brown rice, red rice, wild rice- I used black rice.  I prefer the whole grain rices because they have their nutrients intact, unlike white rices, and in my opinion are more interesting to the eye than their refined counterparts.

Servings 4-6
Total Time 40 min

INGREDIENTS
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 pinches of sea salt (or kosher)
  • pinch of crushed red pepper flakes (optional)
  • 1 package of organic extra-firm tofu, 1/4 inch dice
  • 1 clove garlic, chopped
  • 6 ounces spinach, chopped
  • 3-4 cups pre-cooked rice
  • 4-6 good quality eggs (depending on number of servings)


 INSTRUCTIONS


Tofu cooks better after it has been pressed, having absorbed the water that it was packaged in.  The more you can press out, the better, causing it to firm up and crumble less.  I'm sure there are better ways to do this... but this works!  Cut the tofu in half lengthwise and then place it between a towel with weight on top.  Two plates seem to work well!  I usually aim for 30 minutes, but if you are in a hurry you can cut the time down, it just might crumble easier.  


In a large skillet, heat the oil over medium-high heat.  Stir in the onion, salt, and crushed red pepper flakes.  


While the onions are beginning to soften, this should only take 3-4 minutes, cube the tofu.  Add the tofu to the skillet, letting it heat up and begin to brown. 


Stir in the garlic and greens, cooking the greens for 1-2 minutes, until they collapse and soften.


Stir in the pre-cooked rice and saute until hot. Remove from heat, and set aside, keeping it covered.   Taste  before seasoning additionally.  I found it needed a good amount of salt and pepper.


In a non-stick skillet, cook one egg per person, over easy.  In a perfect world poaching them would be perfect, however, I have never had any luck with this no matter what I tried.  Any advice- send it my way :)


 Divide the rice between four bowls or plates, and serve each topped with one of the eggs.  Enjoy!!!!


No comments:

Post a Comment