5 days ago
#Leftovers make for a satisfing #breakfast , not to mention with the addition of a few herbs and spices transport straight back to a little warung on the coast of Indonesia #mybliss
2 tablespoons of coconut oil
1 clove of garlic, crushed
1 knob of ginger, finely grated
1 red chilli, finely chopped
1 red onion, finely diced
1 carrot, finely diced
1 red capsicum, finely diced
2 cups leftover rice (this was a combo of #ceresorganics brown and basmati)
1 TBS turmeric
2 TBS of coconut aminos
large handful of spinach, roughly chopped
handful of fresh coriander, chopped
2 eggs (optional)
🍲 You’ll need to have everything prepared before you start cooking. Chop all of your vegetables as above. .
🍲 Heat the coconut oil in either a wok or a large deep frypan. Add the garlic, ginger, chilli, onion, carrot and capsicum and cook over a low heat until soft. .
🍲 Add rice and turmeric and combine with vegetables. Add the coconut aminos and spinach. .
🍲 Make a hole in the centre and 2 eggs. Mix everything together well and cook for another 2 minutes until the egg is cooked. .
🍲 Lastly, scatter over chopped coriander and crack black pepper on top.
Once in serving bowls add 1/2 a lime.