Traci’s Umami Brown Rice Bowl
- 2 bags steamed brown rice
- 2 cups cooked shelled edamame
- 1 can of turkey spam, diced
- 1 bag mixed vegetables
- 1 tablespoon grated ginger
- 1 avocado
- 1/2 yellow onion, diced
- 6 eggs
- Sesame oil
- Toasted sesame seeds
- Sriracha sauce
- Low sodium soy sauce
- Optional: cilantro, lime wedges, linguica or kielbasa sausage as substitute to turkey spam
- In a large deep pan or wok heat a few tablespoons of sesame oil to coat pan.
- Add in grated ginger and sauté for a few minutes over medium heat.
- Add diced spam and onion to pan. Cook until onion is translucent.
- Microwave steamable rice according to package directions and set aside.
- Add vegetable mix to pan, cover, and allow to cook for a few minutes, then follow by adding cooked edamame.
- Add steamed brown rice to pan adding more sesame oil if needed so it doesn’t stick to bottom of pan. Mix with vegetables thoroughly.
- Mix a tablespoon of soy sauce to taste into vegetable and rice.
- In middle of pan clear a small hole so bottom of pan is exposed and pour a tablespoon of sesame oil.
- Crack two eggs into the exposed area. Let them cook until egg starts turning white, then quickly scramble with spatula. Once eggs are cooked fold into rice.
- Let mixture cook for 10 minutes to let flavors combine, stirring occasionally so rice does not burn, then spoon into deep bowls.
- In a separate frying pan, cook your remaining four eggs over easy so yolk remains intact.
- Once eggs are cooked, carefully slide an egg into each bowl atop rice.
- Top each bowl with toasted sesame seeds, soy sauce, sriracha, and avocado slices. Other optional toppings include diced cilantro or fresh squeezed lime juice from lime wedge.
Makes: 4 bowls | Total Time: 30 minutes
Name of Chef: Traci Sally
Family: Boyfriend – Brian
Hobbies: Experimenting in the kitchen, painting, designing, growing my Etsy store, desert drives, and spending hours at the beach.
Favorite Local Activities: Morning walks on the beach, coffee-shop hopping, barre classes, SUP boarding
About the Recipe: This recipe was a hybrid creation of mine trying to replicate a healthier version of fried rice combined with my favorite Asian flavors. The term umami means “pleasant savory taste” in Japanese, which perfectly describes this dish. It usually disappears quickly so making a double batch isn’t a bad idea. The ingredients are easily interchangeable to suit different taste preferences or diets.
About the Chef: I moved to San Diego from Philadelphia to check living by the ocean off of my bucket list. I currently work as a graphic designer for ZCode and several local businesses. When I’m not sitting in front of a computer, I’m painting or buried in the pages of my sketchbooks planning my next project. I spend half of my time growing my Etsy business and planning pop-up shops in the area, selling prints, and creating on-site watercolor portraits. You can view my current artwork on Instagram – Traci Sally Designs – or visit my Etsy store. I’m blessed to be able to do what I love for a living and share my art with others.
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