Zimmy's Nook

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Stir-Fried Black Rice with Fried Eggs & Parmesan Roasted Broccoli

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An image of how to plate two plates of fried rice, eggs and broccoli with garnishes.

Stir-Fried Black Rice with Fried Eggs & Parmesan Roasted Broccoli.

Disclaimer… this is not your traditional take-out style, fried rice with eggs and broccoli! This is a meal perfect for date-night, a weeknight family dinner, or a Saturday evening with friends!

Cook the rice the day before and even choose to throw together the salad dressing in advance and you can have dinner on the table in 30 minutes with very little mess!

Ingredients laid out for this rice, egg and broccoli vegetarian dish.

The flavors are so surprising, they will keep you digging in bite after bite! Plus, the egg makes this a delicious, nutritious meal.

Roasting broccoli on parchment paper.
A skillet of stir fried black rice
An image of two perfect sunny side up eggs
A plate which shows how to layer the ingredients of this stir fry rice, egg and broccoli dish.

It was a pleasure to create this recipe in partnership with Egg Farmers of Canada. Opinions in this post are always my own.

A plate which shows how to layer the ingredients of this stir fry rice, egg and broccoli dish.

Stir-Fried Black Rice with Fried Eggs & Parmesan Roasted Broccoli

Disclaimer… this is not your traditional take-out style, fried rice with eggs and broccoli! This is a meal perfect for date-night, a weeknight family dinner, or a Saturday evening with friends! Cook the rice the day before and even choose to throw together the salad dressing in advance and you can have dinner on the table in 30 minutes with very little mess! The flavors are so surprising, they will keep you digging in bite after bite! Plus, the egg makes this a delicious, nourishing vegetarian meal.
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Breakfast, Brunch, Dinner, Lunch, Main Course
Cuisine Asian Fusion
Servings 2 people

Ingredients
  

  • 1 broccoli crown florets divided (keeping some stems), large ones sliced in half (9 oz/3 to 4 cups)
  • 2 tablespoons avocado oil
  • 3 tablespoons grated parmesan
  • ½ teaspoon garlic powder
  • ¼ teaspoon cayenne
  • 2 tablespoons extra virgin olive oil divided
  • 2 cups cooked black rice from about 1 cup uncooked
  • ¼ cup Peanut Sesame Dressing
  • 2 large eggs

Peanut-Sesame Dressing

  • 2 tablespoons rice wine vinegar
  • 2 tablespoons sodium reduce soy sauce
  • 1 tablespoons lime juice fresh
  • 1 teaspoon fresh ginger minced
  • ¼ teaspoon hot Asian pepper flakes or ½ teaspoon red pepper flakes
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon peanut butter 100% natural
  • 1 tablespoon honey
  • ¼ cup extra virgin olive oil
  • 1 clove garlic clove minced

Instructions
 

  • Preheat the oven to 400 degrees F.
  • Spread the broccoli pieces over a baking sheet and drizzle with avocado oil, then sprinkle with garlic, salt, and cayenne. Use your hands to toss everything together until the broccoli florets are well-coated. Bake on the center rack of the preheated oven 20 to 25 minutes, or until broccoli is golden-brown and crispy.
  • While the broccoli cooks make the dressing.

Peanut-Sesame Dressing

  • Place all dressing the ingredients except the olive oil in a blender and process until smooth.
  • Slowing add the oil with the blender running.
  • Five minutes before the broccoli is done, start the rice.
  • Heat a large skillet with 1 tablespoon of olive oil over medium-high. Add rice and cook, stirring occasionally, until grains no longer stick together, about 4-5 minutes. Add in ¼ cup dressing stir to combine.
  • Turn off the oven and leave the door open to cool a little while you divide the rice between plates and top with roasted broccoli.
  • Preheat a non-stick skillet over medium-high heat with one tablespoon of olive oil.
  • If your plates are oven safe, put them in the oven to keep the rice and broccoli warm.
  • Crack 2 eggs into the hot skillet and cook until whites are set, slightly golden around the edges, and the yolks are still runny, about 3 minutes.
  • Transfer one fried egg to each prepared plate and sprinkle with chopped cashews, and fresh cilantro leaves. Serve with the leftover dressing, and lime slices. Enjoy!
Keyword black rice recipe, fried eggs, Parmesan Roasted Broccoli, stir fry, vegetarian, vegetarian recipe
Tried this recipe?Let us know how it was!

Hope you enjoy this Stir-Fried Black Rice with Fried Eggs & Parmesan Roasted Broccoli recipe! We would love to hear from you, please leave us your feedback in the comment box below.

Have a delicious day! James (aka Zimmy) & Elaine

Eggs Benedict Recipe with Beet Hollandaise Sauce

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A top down view of a table with four black plates filled with salad and an eggs benedict.

In celebration of World Egg Day, I have made Eggs Benedict two ways.

The first eggs benedict recipe has a beet hollandaise sauce on a buttermilk waffle, layered with cucumber, beet cured salmon gravlax, red onions, a poached egg, beet hollandaise sauce, topped with dill and capers.

The second is a traditional English muffin, topped with lettuce, tomato, grilled peameal bacon, a poached egg, hollandaise sauce and microgreens.

Which option would you choose? Leave me a comment below.

Beet Hollandaise Ingredients
  • 4 egg yolks
  • 1 tablespoon freshly squeezed lemon juice
  • 1/2 cup unsalted butter, melted (1 stick)
  • 2-3 tablespoons beet juice
  • Pinch salt
Beet Hollandaise Preparation

Whisk the egg yolks and lemon juice together in a stainless steel bowl, until the mixture is thickened and double in size.

Place the bowl over a saucepan containing barely simmering water (don’t let the water not touch the bottom of the bowl).

Continue to whisk rapidly. Do not to let the eggs get too hot or they will scramble.

Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. Slowly add in the beet juice and beat until combined.

Remove from heat, whisk in salt. Cover and place in a warm spot until ready to use.

TIP: If the sauce gets too thick, whisk in a few drops of warm water before serving

Eggs Benedict Ingredients
  • 2 teaspoons white vinegar
  • 8 eggs
  • 8 ounces (8+ slices) beet cured salmon gravlax
  • 8 small buttermilk waffles
  • 16 thin cucumber slices
  • 8 very thin slices of red onion
  • 2 tablespoons capers
  • Salt and pepper, to taste
  • Beet Hollandaise Sauce, recipe above
  • Fresh dill, for garnish
Eggs Benedict Preparation

Fill a 4 qt sauce pan half full of water.

Add white vinegar to the cooking water. Bring to a slow boil.

Gently break each of the eggs into separate ramekins (or small bowls). If any yolks break, discard and crack another. Add eggs (one at a time) into the water.

Adjust heat to maintain a gentle simmer. Cook 3 1/2 minutes until the egg white is set and yolk remains soft.

Remove with a slotted spoon, to a plate lined with a paper towel.

To assemble

Lay 2 cucumber slices on top of each waffle, followed by an ounce of gravlax, slice of onion, poached egg. Season with salt and pepper. Spoon hollandaise sauce over the eggs. Garnish with dill and capers. 

A side view image of a buttermilk waffle, layered with cucumber, beet cured salmon gravlax, red onions, a poached egg with a spoonfull of beet hollandaise sauce placed ontop.
Notes

I like to make ahead a big batch of waffles and freeze them for meals like this. Just lightly toast or warm in the oven before serving.

You can make your own beet cured gravlax l, or many fish markets & boutique grocery stores make it. If you can’t find it, substitute quality gravlax or smoked salmon.

This Eggs Benedict with Beet Hollandaise Sauce recipe was developed in partnership with Egg Farmers of Ontario. Opinions in this post are my own.

Ontario Pork – Hot Italian Sausage Frittata

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One of my favourite aspects of cooking is finding fun, delicious and creative ways to transform a single ingredient into a variety of dishes; packed with different flavours, for different meals or occasions. It’s no secret that I support local pork farmers and embrace the the versatility of pork. So, I went to a local butcher and picked up some Ontario Pork, Hot Italian Sausages; to have some fun, and create 3 recipes – breakfast, lunch and dinner!

We started the day with an Ontario Pork Hot Italian Sausage Frittata recipe! Truly, a perfect way to ‘kickstart’ the day, relax over brunch, but also a delicious, midweek dinner solution.

Ontario Pork Hot Italian Sausage Frittata in a red cast iron skillet and a slice on a black plate with a black fork.
Ontario Pork Hot Italian Sausage Frittata
Ingredients
  • 8 large free run eggs
  • ¼ cup whole milk (or 5% cream)
  • 1 tablespoon chopped fresh chives (+ more for garnish)
  • 2 tablespoon chopped fresh parsley (+ more for garnish)
  • ½ teaspoon freshly ground pepper
  • ¼ teaspoon salt
  • 2 Ontario Pork – Hot Italian Sausages, casing removed
  • 1 sweet red pepper, chopped
  • 1 medium onion, chopped
  • 2 stalks of celery, chopped
  • 1 jalapeño, seed removed, chopped
  • 8 ripe cherry tomatoes, cut in half
  • 1 cloves garlic, chopped
  • Salt to taste
Ingredients for frittata laid out on a wooden board including, hot Italian sausage, eggs, tomatoes, peppers, milk, celery, salt and pepper.
Italian Sausage Frittata – Ingredients
Preparation

Preheat broiler and set rack to middle of oven.

Whisk together eggs, milk, chives, parsley and pepper. Set aside.

Cook sausage in 10” ovenproof cast iron or non-stick skillet over medium heat until no longer pink. Remove sausage from skillet and set aside. Drain excess fat.

Heat skillet over medium-high heat. Add the red pepper, onion, celery and jalapeno, cook until soft (stirring frequently 4-6 minutes). Stir in garlic and cooked sausage (cook for 1 minute more).

Pour egg mixture over sausage/vegetable mixture and lower heat to medium. As mixture begins to set, use a spatula to gently lift cooked portions and allow uncooked egg to flow underneath. Cook until bottom is set, and top is beginning to set. Place skillet under preheated broiler until frittata is puffed and set, 2 to 3 minutes. Remove from oven and let stand 5 minutes before serving.

Ontario Pork Hot Italian Sausage Frittata in a red cast iron skillet and a slice on a black plate with a black fork and a red cup of black coffee.
Ontario Pork Hot Italian Sausage Frittata
  • Serves: 4
  • Prep Time: 8 min
  • Cook Time: 15 min

This Hot Italian Sausage Frittata recipe was created in partnership with Ontario Pork. Opinions in this post are my own.

I’m sure there are thousands of meal ideas that work perfectly transforming delicious Ontario Pork Sausages into meals for any time of the day or any day of the week, but I’m curious… “What will you make next?”Paragraph

Check out all 3 of my Ontario Pork Hot Italian Sausage recipes: