Last week was pretty crazy with the holidays, visiting family, and general chaos, so I didn’t cook as many real “recipes” as usual. Instead, I scrounged around in the fridge putting leftover ingredients together in new ways to create new “one off” meals. I had some cooked rice in the fridge (cooked with the intention of using in a recipe that I never got around to making), plus a little pineapple, and a few green onions that were half way to wilted. So, I threw a sweet and spicy spin on my favorite Spinach Rice Breakfast Bowls and came up with these nommy Pineapple Sriracha Breakfast Bowls. It’s kind of like fried rice, without going through the process of stir frying, and making just one bowl at a time. That works for me!
And sure, I know the chances that you’ll have cooked rice, pineapple, and green onions just sitting around in your fridge are slim, but I think sometimes just seeing how someone throws random ingredients together can be inspiring and helpful in its own way. Other random things that I think would be good in this bowl include: bell peppers, peas, broccoli florets, or cashews. Basically, anything that you might like in fried rice will probably also go good in this. I love “bowl” recipes because you really can just start throwing ingredients in and you come up with something new and delicious every time!
I’m going to skip the price estimates on this one because I feel like I would need to do way too much estimating. It’s hard to say how much a few drops of sesame oil would cost and I have no idea how much that one small handful of chopped pineapple was compared to the whole fruit that I had purchased. I think it’s safe to say that a meal that relies on one cup of cooked rice, an egg, and a few splashes of soy sauce and sriracha is going to be pretty darn cheap (even with my eggs running $0.27 each lately).
Pineapple Sriracha Breakfast Bowls
- 1 cup cooked rice (preferably jasmine rice)
- 1 tsp soy sauce*
- 1 tsp sriracha*
- Splash of sesame oil*
- ⅓ cup chopped pineapple
- 1 green onion, sliced
- 1 large egg
- Salt and pepper to taste
- Reheat the cooked rice in the microwave, then season with soy sauce, sriracha, and a splash of sesame oil.
- Roughly chop the pineapple pieces and thinly slice the green onion. Stir them into the seasoned rice.
- Fry the egg, seasoning it with salt and pepper, and leaving the yolk slightly runny. Top the seasoned rice bowl with the egg and enjoy.
Step by Step Photos
Reheat a bowl of rice. Cooking a large batch of rice at the beginning of the week is sometimes very helpful. You can use it throughout the week for various meals, like burritos (or burrito bowls), stir fries, breakfast bowls, and more. To reheat, I just put the rice in a bowl and microwave for about 30 seconds. If the rice has gotten a little dry in the fridge, you can sprinkle a little water on top before microwaving.
Once it’s warm, season the rice with sriracha, soy sauce, and a few drops of sesame oil. I used about a teaspoon each of soy sauce and sriracha, then a couple shakes of my tiny sesame oil bottle (make sure to use the dark, toasted sesame oil because it has a very strong nutty flavor).
Roughly chop some pineapple into small pieces and thinly slice a green onion. Add the pineapple and green onion to the seasoned rice, then stir it to combine.
Lastly, fry an egg, leaving the yolk slightly runny. Top the seasoned rice bowl with the egg, then enjoy!
I kind of wish someone would open a restaurant with just stuff like this. Maybe with all the ingredients already prepped so you can just build your own bowl as you go. Oh wait, that’s what Chipotle is, right? Hmmm.
Pineapple Sriracha Breakfast Bowls – easy enough!