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Easiest breakfast ever.

26 March 2011 Leave a comment

I woke up early this morning. A monument, for me. On top of that I made breakfast that wasn’t instant! Also monumental.

With the idiot dogs barking outside, trying to go back to sleep was an un-winnable battle. And I started really craving the breakfast I used to have when I worked at this Chinese restaurant a couple years ago. And quite honestly, who doesn’t get bored with oatmeal, bagels, or what I usually have, NOTHING? So yeah. Most simple thing in the world. Rice and eggs. And since I typically have left over rice on pretty much a daily basis, I figured I may as well. Note that the rice in my photo is noticeably darker, which is primarily because of the quinoa. I use quinoa in my dinner rice because of its rounded nutritional value and because my aunts had just so happened to send me some.

The recipes online can vary quite a bit. I plan on doing a little bit of experimentation at some point. Good for me, but anyway, all I used was:

1 egg
1 cup rice (mine had quinoa mixed in)
butter
salt (to taste)
green onion (chop to preference)
soy sauce
* All by approximation, I wouldn’t put too much emphasis on measuring for something like this, it’s just not necessary. If you don’t know how much butter or salt to use, you need to do some experimenting anyway.

Mix eggs. This can be done in the pan or you can mix them before. I didn’t feel like having the extra dishes around so I mixed mine while cooking in the pan. Prep your pan with butter (or substitute with oil, non-stick, margarine, low-fat omega3 enhanced miracle compound, etc), put your egg(s) in (1 egg per 1 cup rice would be roughly a serving) while the eggs are still runny, mix together. Mix in salt and/or pepper, green onions. Add soy sauce now or in the bowl. Voila. 5 minutes. And afterwards, you can take an awful photo of it in bad lighting with your camera phone.

Not sure if you have to cite wiki or not, since it’s a collaborative effort and all, but here, learn about Quinoa:

Quinoa was of great nutritional importance in pre-Columbian Andean civilizations, secondary only to the potato, and was followed in importance by maize. In contemporary times, this crop has become highly appreciated for its nutritional value, as its protein content is very high (12%–18%). Unlike wheat or rice (which are low in lysine), and like oats, quinoa contains a balanced set of essential amino acids for humans, making it an unusually complete protein source among plant foods.[10] It is a good source of dietary fiber and phosphorus and is high in magnesium and iron. Quinoa is gluten-free and considered easy to digest. Because of all these characteristics, quinoa is being considered a possible crop in NASA’s Controlled Ecological Life Support System for long-duration manned spaceflights

Nutritional value

Quinoa, uncooked
Nutritional value per 100 g (3.5 oz)
Energy 1,539 kJ (368 kcal)
Carbohydrates 64 g
Starch 52 g
Dietary fibre 7 g
Fat 6 g
polyunsaturated 3.3 g
Protein 14 g
Water 13 g
Thiamine (Vit. B1) 0.36 mg (28%)
Riboflavin (Vit. B2) 0.32 mg (21%)
Vitamin B6 0.5 mg (38%)
Folate (Vit. B9) 184 μg (46%)
Vitamin E 2.4 mg (16%)
Iron 4.6 mg (37%)
Magnesium 197 mg (53%)
Phosphorus 457 mg (65%)
Zinc 3.1 mg (31%)
Percentages are relative to US recommendations for adults.
Source: USDA Nutrient database

And totally unrelated, but it could be your favorite female power-song for the morning… vocalist (sans the over production and auto-tuning), Jessie J.