Carrot Brown Rice Bowl with Orange, Ginger & Soft Boiled Eggs - Innit

Ingredients

4 Servings

Produce

  • Ginger 2 teaspoons

  • Carrot 4

  • Thyme 1/2 bunch

  • Chives 2 tablespoons

  • Orange 1

  • Garlic Clove 2 cloves

Canned/Bottled Goods

  • Vegetable Stock 1/2 cup

Dairy & Eggs

  • Eggs 8

Spices

  • Kosher Salt 2 1/2 teaspoons

  • Black Pepper 3/4 teaspoon

Dry Goods

  • Brown Rice 2/3 cup

Pantry

  • Water 1 1/3 cups

  • Olive Oil 2 tablespoons

Preparation

  1. Boil Water

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

    • 1/2 teaspoon Kosher Salt
    • 1 1/3 cups Water
    • 1 pinch Black Pepper
    • 1/2 bunch Thyme
    • 2 cloves, smashed Garlic Clove
  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.

    • 2/3 cup Brown Rice
  3. Soft Boil Eggs

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

    • 4 cups, to heat Water
    • 8 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 Eggs
    • 2 cups Ice
    • 2 cups, cold Water
    • 1 teaspoon Kosher Salt
    • 1/2 teaspoon 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 Carrot
    • 1, zested Orange
    • 2 teaspoons, peeled, grated Ginger
    • 2 tablespoons, chopped finely Chives
    • 2 tablespoons Olive Oil
  6. Cook Carrots

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

    • 1, juiced Orange
    • 1 teaspoon Kosher Salt
    • 1 pinch Black Pepper
    • 2 teaspoons, peeled, grated Ginger
    • 2 tablespoons, chopped finely Chives
    • 1/2 cup Vegetable Stock
  7. Combine Eggs and Carrots

    Serve over Brown Rice. Enjoy!

Nutrition

  Amount per
serving
Daily value percentage
Low Calorie 380 kcal  
Total Fat 17.0 g 21%
Total Saturated Fat 4.5 g 22%
Unsaturated Fat 12 g  
Cholesterol 375 mg 124%
Sodium 1770 mg 80%
Total Carbohydrate 38 g 14%
Fiber Total Dietary 4 g 16%
Sugars Total 7 g  
Good Source: Protein 17 g 34%
Good Source: Vitamin C 29 mg 30%
Calcium Ca 115 mg 8%
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By Innit Culinary Team