Stir-Fried Black Rice with Fried Eggs And Parmesan Roasted Broccoli
Serves
2
Prep Time
10 min
Cook Time
30 min
Print RecipeIngredients
Ingredients
- 1 broccoli crown, florets divided (keeping some stems), large ones sliced in half (9 oz/3 to 4 cups)
- 2 tbsp (30 mL) avocado oil
- 3 tbsp (45 mL) grated parmesan
- ½ tsp (2.5 mL) garlic powder
- ¼ tsp (1.25 mL) cayenne
- 2 tbsp (30 mL) extra virgin olive oil, divided
- 2 cups (500 mL) cooked black rice (from about 1 cup uncooked)
- ¼ cup (60 mL) Peanut Sesame Dressing
- 2 eggs
Peanut-Sesame Dressing
- 2 tbsp (30 mL) rice wine vinegar
- 2 tbsp (30 mL) sodium reduce soy sauce
- 1 tbsp (15 mL) lime juice (fresh)
- 1 tsp (5 mL) fresh ginger (minced)
- ¼ tsp (1.25 mL) hot Asian pepper flakes or 1/2 teaspoon red pepper flakes
- 1 tbsp (15 mL) toasted sesame oil
- 1 tbsp (15 mL) peanut butter, 100% natural
- 1 tbsp (15 mL) honey
- ¼ cup (60 mL) extra virgin olive oil
- 1 garlic glove, minced
Instructions
- Step 1
Preheat the oven to 400 °F.
- Step 2
Spread the broccoli pieces over a baking sheet and drizzle with avocado oil, then sprinkle with garlic, salt, and cayenne. Use your hands to toss everything together until the broccoli florets are well-coated. Bake on the center rack of the preheated oven 20 to 25 minutes, or until broccoli is golden-brown and crispy.
- Step 3
While the broccoli cooks make the dressing.
Peanut-Sesame Dressing
- Step 1
Place all dressing the ingredients except the olive oil in a blender and process until smooth. Slowly add the oil with the blender running.
- Step 2
Five minutes before the broccoli is done, start the rice.
- Step 3
Heat a large skillet with 1 tablespoon of olive oil over medium-high. Add rice and cook, stirring occasionally, until grains no longer stick together, about 4-5 minutes. Add in ¼ cup dressing stir to combine.
- Step 4
Turn off the oven and leave the door open to cool a little while you divide the rice between plates and top with roasted broccoli.
- Step 5
Preheat a non-stick skillet over medium-high heat with one tablespoon of olive oil. If your plates are oven safe, put them in the oven to keep the rice and broccoli warm.
- Step 6
Crack 2 eggs into the hot skillet and cook until whites are set, slightly golden around the edges, and the yolks are still runny, about 3 minutes.
- Step 7
Transfer one fried egg to each prepared plate and sprinkle with chopped cashews, and fresh cilantro leaves. Serve with the leftover dressing, and lime slices. Enjoy!
Nutrition Facts
| Per serving | |
|---|---|
| Calories | 950 |
| Fat | 62 g |
| Saturated Fat | 9 g |
| Trans Fat | 0 g |
| Carbohydrate | 85 g |
| Fibre | 8 g |
| Sugars | 8 g |
| Protein | 25 g |
| Sodium | 610 mg |
