Breakfast Rice With Crumbled Nori

Author: on

Recipe Category: Entrees

Recipe Tag: Gluten Free, Dairy Free, Vegetarian, Low Glycemic

  • Prep Time

    5 Minutes

  • Cooking Time

    10 Minutes

  • Total Time

    15 Minutes

Dr. Katherine Oldfield introduced me to this recipe, and it quickly became my favorite breakfast! I often add spinach, red peppers, mushrooms or whatever is in my produce bin. This is a great way to start your day! Learn more about Dr. Oldfield at


  • 1 tablespoon raw sesame seeds
  • 1 tablespoon olive or coconut oil
  • 2 cloves garlic, crushed 
  • 1 tablespoon shallot, chopped (if you don't have a shallot, skip it or just use extra garlic)
  • 2 teaspoon tamari
  • 1 teaspoon toasted sesame oil
  • 2 cups short grain brown rice (leftover rice works great!)
  • ¼ cup chopped raw cashews
  • 2 tablespoons crumbled nori
  • 2 eggs for poaching
  • optional: Tabasco sauce


  1. Heat up saute pan on medium heat, add sesame seeds to quickly toast until lightly browned.
  2. Add the oil, garlic and shallots and stir until soft and fragrant. Add the rice, cashews and nori and stir until heated through. While rice is cooking, heat up a medium sized pan of water to boil.
  3. Crack the two eggs and place in a bowl ready to add to the water just before it boils. The perfect time to add the eggs is just as the water looks like carbonated water; when little bubbles have formed on the bottom of the pan and are beginning to rise to the surface.
  4. When the water is ready, use a spoon to stir the water, creating a small whirlpool. Stop stirring, and as the water continues to swirl, slip in the eggs. Turn down the heat to low and remove the poached eggs when they have firmed up to your liking.
  5. Serve the breakfast rice topped with a poached egg. I often add a drizzle of Tabasco sauce to spice it up!

Makes 4 servings