Eggs and Rice

This is a great breakfast meal after a hard run and it works great for a quick dinner meal when you use leftover rice.


  • 1 cup cooked brown rice
  • 1 1/2 tablespoons sesame seeds
  • 1 1/2 teaspoons peanut oil
  • 1/4 teaspoon granulated kelp, to taste
  • 2 teaspoons tamari, to taste
  • 2 eggs
  • Olive oil or butter


Sauté sesame seeds in a cast iron skillet in the oil.  Be careful not to burn them – they burn quickly!  When seeds begin to smell fragrant and just start to turn light brown, add rice.  Cook rice and sesames for a few minutes until hot, turning quickly with a spatula.  Add a little hot water to rice mixture.

Cook eggs over-easy in butter, olive oil, or in a non-stick skillet. Put the rice in a shallow bowl and serve the eggs on top of the rice.  Sprinkle liberally with kelp.  Add tamari or soy sauce to taste.

Variations on a Theme

  • Season rice with a bit of cayenne and sea salt instead of kelp and tamari
  • Sauté onions, bell peppers, or summer squash before adding sesame seeds
  • Serve with broccoli or steamed greens like spinach, kale or Swiss chard.
  • Scramble eggs and mix into rice
  • Use crumbled tofu instead of eggs

Keys to Success

  • Sesame seeds burn easily so add rice as soon as the seeds start to bubble in the oil or you will end up will sesames all over your stove!
  • Short grain brown rice works best for this meal