I’ve been doing a lot of physical work for the past few weeks, and have found myself (somewhat accordingly) fairly ravenous come morning time.

To start my day off right, I’ve fallen into a very satisfying Japanese/Korean style breakfast of veggies, eggs, and rice.

It’s fast (provided you have leftover rice), simple, and super yummy.



Start with your veg. I’m a fan of carrot or onion (for sweetness), a crucifer (cabbage family), and some kind of greens.

Today, it’s red cabbage, carrot, and Swiss chard. If you’re unsure about veggies like chard, this is a great way to dip your toe in, as the other stronger flavored ingredients help minimize it’s chard-iness.

I’m going with around one smaller carrot, one cup of cabbage (loose), and a big handful of greens.



Preheat your pan to medium with a teaspoon of coconut oil (or, whatever you have with a high smoke point).

Toss in the harder veg and sauté until slightly soft, a minute or two.

Add a good dash (I don’t know, a teaspoon?) of soya/aminos, and maybe a squirt of honey.

If we’re going to cook together, I’m going to ask you to start tasting your food as you go. Hands down, that’s the best way to check your seasoning and texture.

You want the veg to have a strong flavor, because the rice is plain. And have a little bite left to it.



Now it’s egg time. If you’re like me, and have a godmother-supplied giant frying pan, you can go ahead and crack those bad boys right into a smiley face. Otherwise, you can pre-heat a second pan for your eggs when you start the veg.



It’s chard time! Your greens are delicate flowers (well, leaves) and only need a minute at the very end to soften. You can even turn off your pan when the rest is done and just toss them in to soak up the residual heat.



Warm up your rice.

I know, but sometimes a girl just wants white sushi rice :p

Brown works just as well, and is higher in fiber and vitamins.



Now put it all together. Add kimchi for maximum awesomeness (and a nice jump-start for your gut microbes).