black-beans-rice-fried-egg

Using leftover cooked brown rice is a great and easy way to get breakfast on the table fast. To keep things quick, we use canned beans and baby spinach, which don't require any advance prep. A drizzle of hot sauce brings everything together.

Ingredient

1 ½ teaspoons extra-virgin olive oil, divided
½ cup cooked brown rice
½ cup canned no-salt-added black beans, rinsed
1 clove garlic, sliced
2 cups baby spinach
⅛ teaspoon kosher salt, divided
⅛ teaspoon cracked black pepper, divided
¼ cup halved cherry tomatoes
½ teaspoon lime juice
1 large egg
½ teaspoon hot sauce

Direction

Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Add rice, beans and garlic; cook, stirring often, until warm and the garlic is lightly toasted, about 2 minutes. Stir in spinach and a pinch each salt and pepper; cook, stirring, until the spinach is wilted, about 1 minute. Transfer to a small bowl. Stir in tomatoes and lime juice until combined.
Heat the remaining 1/2 teaspoon oil in the same skillet over medium heat; crack egg into the skillet and season with the remaining pinch each salt and pepper. Cook until the white is set and the edges are crisp, about 3 minutes. Place the egg on top of the black bean mixture. Drizzle with hot sauce.