IDGAF Rice

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We’ve all had those days, haven’t we, where you just don’t give a f&*k anymore. About anything, least of all dinner. Stuff it. Popcorn and icecream is totally a balanced meal, yeah? Corn’s a vegetable AND a grain, ice cream’s a dairy, and if there happens to be boysenberries rippled through it, there’s your fruit! Done. Surely it works that way?!

I’ve touched on the fact that this year hasn’t been my best – I had a car accident that we were (thankfully) able to walk away from, but my anxiety disorder shot through the roof, and it took a good two or three months to calm myself down and be a functional human again. I’m glad to say that through this really stressful time – made worse by the fact that poor mental health can be so invisible… I look like I have my wits about me, and I really didn’t have too much to be anxious about, but that fact just made the anxiety worse because it compounded the guilt of daily panic attacks – I didn’t emotionally eat too badly, didn’t gain any weight, and managed to get nutritious food on the table for my family most nights (although I phoned it in waaaaay more than normal). I credit this very low bar of success to already having a strong arsenal of healthy recipes at the ready at all times, and I really wanted to give credit due to this particular recipe, which got me through a particularly rough day. I cooked and ate this, cried in the shower for 15 minutes, then fell asleep for 15 hours. I was DONE. But my kids didn’t have Weetbix for dinner, and I clung to that win like you would not believe.

Even if you’re not having the day from hell, this speedy rice is a wonderful take on fast food. It’s pretty nutritious, clocks in at 351 calories per serve, and is so flavourful for such a throw-on meal. The perfect antidote to a lazy mood, a warm hug on a bad day, or a decent meal when things get busy, this bowl is here for you when you don’t – or can’t – have any more effs to give.

Serves 4

Ingredients

450g microwaveable rice

2 x 3 second spray of olive oil

150g sliced mushrooms

1 brown onion, sliced

1tsp minced garlic

1/2 tsp dried chilli flakes

1/2 head of broccoli, cut into small florets

Handful of baby spinach

4 eggs

for the dressing

1tbs white miso paste

2tbs mirin

1tbs kecap manis

1tsp minced ginger

Method

  1. Microwave rice according to packet instructions. Set aside to cool slightly to avoid it going mushy.
  2. Whisk all the dressing ingredients together and set aside.
  3. Place broccoli in a microwave-safe container and cover with water. Microwave for 2 minutes. Drain.
  4. Heat one spray of oil in a medium sized fry pan over medium heat. Add mushrooms and onions and cook for 5 minutes.
  5. Add garlic and chilli and cook for 1 minute until aromatic.
  6. Transfer broccoli to onion mixture and stir to combine. Add soy sauce and allow to cook on medium-low heat.
  7. Meanwhile, heat remaining oil over a clean frypan over high heat. When oil is hot, reduce to medium hear and crack eggs into pan. Lower heat to lowest setting and cook until the whites have set but the yolks are still runny.
  8. Add rice to vegetable mixture, and stir well to combine. Stir in spinach and dressing and transfer to four bowls. Top with an egg and season to serve.

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