Recipe: Breakfast Bowl with Poached Eggs and Sautéed Greens

September is National Rice Month and there’s no cleaner way to honor it than with @rightrice, which is made from veggies. RightRice shared this recipe, which has "Breakfast" in the title — but we love it for lunch, brunch or dinner, too.

Ingredients

• 1 package RightRice
• 3 Tbsp sesame oil, divided
• 4 cups chopped chard or spinach leaves
• Kosher salt
• 1 cup snap peas, sliced on the bias
• 1/2 cup edamame
• 2 carrots, julienned
• 4 poached eggs or scrambled eggs (we love @peteandgerrys and @nelliesfreerange)
• Furikake or Black Sesame Seeds for garnish
• Gochujang or hot sauce (optional)

Directions:

1. Prepare the RightRice according to the packaging instructions. Fluff with a fork.
2. In a large sauté pan or a wok, heat the sesame oil over medium-high heat. Add the chard and a pinch of salt and cook, stirring constantly, until softened, about 2 minutes.
3. Remove the chard from the pan and add another tablespoon of sesame oil if needed. Add the snap peas and another pinch of salt and cook for 1 minute.  Remove with a slotted spoon.
4. Add the edamame and cook simply to warm, about 30 seconds to one minute. Remove with a slotted spoon. Add the carrots and cook until barely browned, stirring constantly, 30 seconds to one minute.
5. Warm the last tablespoon of sesame oil in the pan and add the RightRice. Allow it to sit for a few seconds to crisp on the bottom, then quickly begin stirring it to evenly coat the rice with the sesame oil. 
6. Remove the rice from the pan and place in 4 bowls. Add an even amount of the veggies to each bowl, then top with a poached egg, a sprinkling of furikake or black sesame seeds, and a sprinkle of salt. Serve with Gochujang or other hot sauce if desired.