Greener Pastures

You’ll never guess the hero behind this simple, fast meal!

Spring Onion 
Egg + Rice Bowl

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We're a 501(c)(3) charitable non-profit based in Minneapolis, MN. Founded in 2018, we're on a mission build a more humane, sustainable, and just food system - without factory farming.

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But the real heroes of this dish are a few humanely raised organic eggs from happy hens who have seasonal outdoor access and freedom to range and behave as nature intended. I buy Larry Shultz Organic Farm bulk large eggs from the Eastside Co-Op in Northeast Minneapolis, where I reuse old egg cartons and get to pick out the exact beautiful speckled brown eggs I want. They are incredibly flavorful with gorgeous deep golden yellow yolks. If you’re an egg eater and you’ve never purchased a humanely raised egg from hens with outdoor access, give yourself the simple challenge of buying some this week! Your taste buds, your health, the environment and the chickens will thank you. Check out options at your local co-op, farmers market, conscientious grocer, or from nearby egg producing farms.


There are a few items that are always in my kitchen: some pre-cooked rice in the fridge to use as meal backbones throughout the week, garlic, onions, and eggs. So on days when I’m in need of a fast but delicious dinner made from whatever’s on hand, this spring onion egg and rice bowl is one of my new favorites. 

Sautéed green garlic, spring onions and scallions in tamari, toasted sesame oil and a little rice wine vinegar bring out the alliums’ sweet and savory flavors, into which I stir short grain brown rice. Simple, nutritious, inexpensive, and made in minutes, especially if your rice is cooked in advance.

With protein-packed lupini beans, this vegan and nut-free pesto will leave you so satisfied you’ll forget it’s plant-based...

Story + Photography by Sarah Carroll


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Spring Onion Egg + Rice Bowls

Prep Time: 20 minutes, with rice ready
Servings: 2
Tools needed: none
Gluten Free - Vegetarian - Nut Free



  • 1 tbsp of tamari, plus a little extra
  • 1 tbsp of toasted sesame oil, plus a little extra for drizzling
  • 1 tbsp of rice wine vinegar
  • fresh ground pepper
  • sesame seeds, lime, cilantro, hot sauce or chili garlic optional for serving

INGREDIENTS:

  • 1/2 cup of dried uncooked rice (I used short grain brown rice), or 1 ½ cups of cooked cooled rice
  • 1 medium spring onion, chopped
  • 1 small bunch of scallions, sliced and the greens chopped
  • 2 humane, pasture-raised eggs
  • 2 cloves of garlic, minced


INSTRUCTIONS:

1. If starting with dry rice, cook the rice by boiling 2 part water and 1 part rice in a pot until boiling, and then covering an reducing heat to a simmer until cooked.

2. Meanwhile, in a medium greased frying pan, heat toasted sesame oil on medium heat. Add chopped scallions, garlic, onion, and a splash of tamari and cook until the onions are translucent, stirring frequently to prevent sticking.

3. In a small bowl, whisk the eggs with a splash of tamari and some fresh ground pepper

4. Add the cooked rice to the frying pan and stir in with the translucent onions, scallions and garlic. Drizzle in a little extra sesame oil, plus the tamari and rice wine vinegar. Stir frequently to prevent the rice from sticking. Cook until all ingredients are evenly distributed.

5. Pour the whisked eggs into the frying pan and use a spatula to lightly fold and stir the eggs into the rice. The rice will take on a shiny appearance, which tells you that the egg is still uncooked. Stir regularly for 2-3 minutes or until the rice stops looking shiny. Then cover the frying pan for another 2-3 minutes or until the egg stuck to the rice takes on a slightly scramble egg texture. If desired, stir in a ½ tbsp of your favorite hot sauce or chili garlic for spiciness.

6. Serve in bowls optionally topped with a sprinkle of sesame seeds, wedge of lime, handful of cilantro, hot sauce or chili garlic. 

MIX IT UP:




 

Not an egg eater? Make an egg-free spring onion rice bowl by skipping the egg and mixing in some shelled edamame for protein instead.

Save those garlic, onion and scallion scraps in a freezer bag for your next soup stock!