Southeast Asian-inspired brunch

I know the ultimate brunch right now is something more along the lines of ‘smashed avocado on sourdough’ or ‘poached eggs with avocado and Siracha’, but I’m here to switch things up a bit.

The world’s biggest producer of avocado (Mexico), has been struggling in recent months to keep up with global demand, and millennial’s in Australia are being ridiculed: they apparently can’t save money for a house because they’re willing to spend $20 on avocado brunches and green tea lattes. I’m not entirely sure how true that is, but my take on brunch after six months in Southeast Asia is somewhat cheaper, and loads tastier.

I lost count of how many times I ate rice or rice noodles for breakfast in Vietnam, Thailand, Malaysia, Indonesia and Cambodia.

So this recipe is a simple take on Indonesia’s ‘nasi goreng’ to ease you into the rice for breakfast concept, if you’ve not tried it before. A main benefit is that it keeps you full for ages. If you’re anything like me, you’ll still snack anyway, but your blood sugar levels will be more even throughout the morning than if you’d had a bready-breakfast! So a winner for weekends or weekdays, if you ask me.

This serves two and in ready in less than 20 mins if you cook the rice ahead, or buy one of those ready-made packets.

Ingredients

• two large, organic free-range eggs
• 200g cooked basmati rice – white or brown both work
• 1 small white onion or a few shallots, finely diced
• 2 garlic cloves, crushed
• 1 orange pepper, diced
• a handful of mange tout, sliced
• 2 fresh red chillies, finely sliced
• 2 tbsp soy sauce
• 1 tbsp fish sauce
• 3 tbsp vegetable or rapeseed oil
• black pepper
• Extra soy sauce to serve

Method

1. Heat the oil in a large, heavy based frying pan or wok. Gently fry the onions until slightly golden, then add the garlic and stir for 1-2 minutes. Add the veggies and continue stirring for 3-4 minutes until they begin to soften.
2. Add the cooked rice, soy sauce and fish sauce and stir to combine. Keep over a warm heat and season well to taste.
3. In a separate pan, gently fry your eggs sunny side up. It’s really important you get runny yolks!
4. Once the eggs are ready, serve them on top of the rice and season with extra black pepper, soy and fresh red chillies (optional)

Do you ever eat rice for breakfast? If so, what’s your thoughts, are you a fan like me?! Leave me a comment below, I’d love to hear from you!