This recipe is sponsored by Tony Chachere’s.
They say breakfast is the most important meal of the day and this recipe will definitely kickstart your morning. This bowl brings together a savory egg over lightly fried rice with thinly sliced carrots and cucumbers and one of our favorites, pork belly.
Seasoned with Tony Chachere’s, these Creole blends of herbs and spices are not just for lunch and dinner meals that tend to be a little more robust. This recipe uses the Original in the vinaigrette, the More Spice for the rice and Spice N’Herbs for the eggs, giving your taste buds a major flavor boost.
Also available in a No Salt Seasoning Blend, the versatility of the seasonings allows for the main ingredients to be the stars.
Serving size: 4
1 1/4 cups scallions, both green and white parts, minced
2 tablespoons fresh ginger, minced or finely grated
3-4 tablespoons cooking oil (coconut, canola, olive)
1/4 cup sherry or rice wine vinegar
1 teaspoon Tony Chachere’s Original Creole Seasoning
1 tablespoon Tony Chachere’s More Spice Creole Seasoning
4 tablespoons Tony Chachere’s Spice N’ Herbs Creole Seasoning, divided
1 cup carrots, julienned or coarsely grated
8 ounces small cucumbers, thinly sliced
1/2 cup pork belly, cooked and diced
3 cups short-grain or brown rice, cooked and cooled
soy sauce to taste, optional
Sriracha sauce to taste, optional
- To make the vinaigrette, mix scallions, ginger, 1/4 cup oil and sherry or rice wine vinegar in a bowl. Season with Tony Original Creole Seasoning. Set aside.
- Heat a large frying pan over medium-high. Add 1 to 2 tablespoons oil to coat the bottom (less for non-stick pans). Heat the oil until it’s hot, 1-2 minutes, and scatter half the rice over the surface (it’s okay if small clusters remain). Season rice with Tony More Spice Creole Seasoning and do not touch it. In 3 to 5 minutes the underside will become golden brown and crisp. Use a spatula to flip it in sections. Fry on the other side until it is also crisp. Divide between two bowls and repeat with remaining rice, dividing it between two remaining bowls.
- If needed, add another splash of oil to high heat. Add eggs one at a time and season lightly with Tony Spice N’ Herbs. Cook until brown, lacy, and crisp underneath. Egg whites are opaque, bubbly and dramatic and the edges are brown. You can spoon some oil from the pan over the egg whites to help them cook faster. Place one egg on top of the rice on a side in each bowl.
- To assemble, arrange some pork belly, cucumbers and carrots to each bowl. Spoon 2 tablespoons vinaigrette onto each bowl. Drizzle each egg with 1/2 teaspoon of soy sauce, letting it roll onto the other ingredients. Add Sriracha sauce to taste. Serve immediately.
- The vinaigrette will keep for 5 to 6 days in the fridge; the chopped vegetables will keep for 3 to 4. It can also be used on your favorite salad
Tips & Notes
- Pork belly can be substituted for other meats such as a breakfast sausage or thinly sliced steak or ham.
- The vinaigrette can also be used on your favorite salad.
- Concerned about salt? The No Salt Blend provides all with flavor with less sodium.
For product and recipe ideas by Tony Chachere’s, visit www.tonychachere.com.
This recipe was created by Chef Jumoke Jackson aka Mr. Foodtastic.
VIDEO: Watch how to make this recipe.
This recipe contains affiliate links. Please see our disclosure for more information.
MORE RECIPES FROM CHEF JUMOKE JACKSON
Fall of the Bone Ribs with Memphis BBQ Sauce
Braised Brisket Tacos with Pineapple Guacamole