Ingredients

4 Servings

Produce

  • Carrots 4

  • Orange 1

  • Ginger Root 2 tsp

  • Chives 2 Tbsp

  • Fresh Thyme 1/2 bunch

  • Garlic Cloves 2

Canned/Bottled Goods

  • Vegetable Stock 120 ml

Dairy & Eggs

  • Whole Eggs 8

Spices

  • Salt 2 1/2 tsp

Dry Goods

  • Long Grain Brown Rice 120 g

Pantry

  • Black Pepper 3/4 tsp

  • Olive Oil 2 Tbsp

  • Water 310 ml

Preparation

  1. Boil Water

    Combine all ingredients in a large pot and bring to boil.

    • 1/2 tsp Salt
    • 310 ml Water
    • 1 pinch Black Pepper
    • 1/2 bunch Fresh Thyme
    • 2 , smashed Garlic Cloves
  2. Cover & Simmer Rice

    Add rice & reduce heat. Simmer, covered, for 40 minutes. Let rest for 10 minutes. Remove garlic & thyme. Fluff rice with a fork.

    • 120 g Long Grain Brown Rice
  3. Soft Boil Eggs

    Bring eggs and water to a boil over high heat. Reduce heat; simmer for 4 minutes.

    • 950 ml , to heat Water
    • 8 Whole Eggs
  4. Ice & Peel Eggs

    Add ice and water to small bowl. Remove eggs from heat; add to prepared ice bath. Cool for 90 seconds. Carefully, peel eggs; cut in half. Season.

    • 8 Whole Eggs
    • 430 g Ice
    • 470 ml , cold Water
    • 1 tsp Salt
    • 1/2 tsp Black Pepper
  5. Chop Veggies

    Prepare ingredients. Set pan to high heat for 2 minutes. Add oil & carrots to pan; cook for 3 minutes.

    • 4 , sliced into circles Carrots
    • 1 , zested Orange
    • 2 tsp , peeled, grated Ginger Root
    • 2 Tbsp , chopped finely Chives
    • 2 Tbsp Olive Oil
  6. Cook Carrots

    Add ginger, orange zest/juice, veg stock to pan with carrots. Cover & cook for 5 minutes. Season & top with chives. Turn off heat.

    • 1 , juiced Orange
    • 1 tsp Salt
    • 1 pinch Black Pepper
    • 2 tsp , peeled, grated Ginger Root
    • 2 Tbsp , chopped finely Chives
    • 120 ml Vegetable Stock
  7. Combine Eggs and Carrots

    Serve over Brown Rice. Enjoy!

Nutrition

  Amount per
serving
Daily value percentage
Calories 380 kcal  
Total Fat 17 g 21%
Total Saturated Fat 4.5 g 22%
Unsaturated Fat 12 g  
Cholesterol 375 mg 124%
Sodium 1690 mg 70%
Total Carbohydrate 37 g 14%
Fiber Total Dietary 4 g 15%
Sugars Total 7 g  
Protein 17 g 34%
Vitamin C 29 mg 30%
Calcium Ca 115 mg 8%
Load More

By Innit Culinary Team