Photo: Rachel Matembe
Today I made rice and realized I had nothing to go with it. I thought there would be some chicken I could make into a stew but all I had was white rice staring at me. So, I did what Moms do best and improvised. Don’t you just love how simple improvised, use-what-you’ve-got-in-the-kitchen kind of meals turn out extra delicious? It must be because they are made with a large serving of “please be yummy because this is all we have got.”
We just returned from a long trip and I had tried my best to clear out the fridge before we left. Problem is I’ve been too tired from the trip and the loads of laundry we came back with to go grocery shopping.
So, here’s what I had to work with:
- Eggs
- 1 Red Onion
- 1 Sweet Bell Pepper
- 1 Finger Ginger
- 1 Garlic Bulb
- Butter
- Whole pot of White Rice, steamed with 2 Tablespoons Coconut oil and 1 Tablespoon dried Rosemary
Directions:
Start by bringing 2 cups of rice to a slow simmer in a pot of 4 cups of water. I added 2 Tablespoons of coconut oil and 1 Tablespoon of dried Rosemary to the simmering rice. Not only does the coconut oil and Rosemary add delicious flavor, they also improve the nutritional content of the rice.
Once the rice is ready, set it aside and sauté the vegetables.
Thinly slice the red onion, sweet bell pepper, fresh ginger and garlic.
Add butter to a pan and sauté the vegetables until the onions are slightly browned.
Add salt, pepper and dried parsley flakes to taste.
Bring eggs to boil. ( I used 2 for each bowl)
Add the rice into a bowl, top with the sautéed vegetables and hard-boiled egg sliced in half. Garnish the egg with some salt, black pepper and dried parsley flakes.
Enjoy your delicious homemade rice, veggie and egg bowl!
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Read more of Rachel’s contributions to AllMomDoes here.
