I love this recipe because it’s both nutritious and tasty. Another plus is that if you’ve got leftover brown rice in the refrigerator, you can prepare it in a couple of minutes. Wakame seaweed is something you may not have in your pantry, but believe me: you should. Seaweeds are chock full of minerals and excellent for helping to detoxify the body. If you don’t have the seaweed, though, you could use some shredded kale (or another dark leafy green) and cook it with the shallots. If the fiber and B-vitamins from the rice and the superfoods profile of the seaweed aren’t enough to talk you into this dish, you’ve also got the anti-oxidant rich green tea, the protein from the egg(s) and all the beneficial compounds in the shallots. Do I need to go on? While this recipe does make a great savory breakfast, it can, of course, be enjoyed any time of the day. If you don’t eat eggs, you could try this with cooked tempeh or fish (salmon would be great).

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