Breakfast Rice With Crumbled Nori

Dr. Katherine Oldfield introduced me to this recipe, and it quickly became one of my favorite breakfasts! I often add spinach, red peppers, mushrooms or whatever is in my produce bin. You can top it with an egg, or just eat it on its own.

Breakfast Rice With Crumbled Nori
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
Servings: 4
Author: Michelle Babb MS, RD, CD
  • 1 tablespoon raw sesame seeds
  • 1 tablespoon olive or coconut oil
  • 2 cloves garlic crushed
  • 1 tablespoon shallot chopped (if you don't have a shallot, skip it or just use extra garlic)
  • 2 teaspoon tamari
  • 1 teaspoon toasted sesame oil
  • 2 cups cooked brown rice (leftover rice works great)
  • ¼ cup chopped raw cashews
  • 2 tablespoons crumbled nori
  • 2 eggs for poaching optional
  • Tabasco sauce optional
  1. Heat up saute pan on medium heat, add sesame seeds to quickly toast until lightly browned.
  2. Add the oil, garlic and shallots and stir until soft and fragrant. Add the rice, cashews and nori and stir until heated through. While rice is cooking, heat up a medium sized pan of water to boil.
  3. Crack the two eggs and place in a bowl ready to add to the water just before it boils. The perfect time to add the eggs is just as the water looks like carbonated water; when little bubbles have formed on the bottom of the pan and are beginning to rise to the surface.
  4. When the water is ready, use a spoon to stir the water, creating a small whirlpool. Stop stirring, and as the water continues to swirl, slip in the eggs. Turn down the heat to low and remove the poached eggs when they have firmed up to your liking.
  5. Serve the breakfast rice topped with a poached egg. I often add a drizzle of Tabasco sauce to spice it up!

This is a great way to start your day!