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Asian Breakfast Rice


This savory dish will keep you full all morning with protein and whole grains. It's also packed with vitamins, nutrients, and delicious umami flavor.


1 cup
basmati brown rice (dry)
2 cup
1 tbsp
unrefined extra-virgin olive oil
4 each
shiitake mushrooms, thinly sliced
2 each
dried nori sheets (crushed or torn)
2 tbsp
toasted sesame oil
4 tbsp
tamari (or soy sauce)
1 tsp
black or white sesame seeds
1⁄2 cup
roasted almonds or cashews, crushed
  to taste
sea salt


Combine rice and water in pot, cover and bring to boil. Reduce heat to low and simmer for 25 to 30 minutes or until all of the water is absorbed. Do not stir or agitate rice during cooking. Tilt pot gently to a 45-degree angle to see whether water has been absorbed. Let rice cool for 10 minutes.

Heat skillet to medium-high, then add olive oil. Saute mushrooms for about 2 minutes. Add cooked rice and crushed nori to mushrooms and stir. Coat mixture with sesame oil and soy sauce. Top with sesame seeds and nuts. Taste and adjust salt as needed. Serve warm with a cup of ginger tea, or prepare ahead of time and reheat.

Bowl of Asian Breakfast Rice and chopsticks


SourceReprinted with permission from the Nourishing Foods. Copyright 2009, Genevieve Sherrow, MS ('09), original recipe
Prep time
5 minutes
Cooking time
45 minutes
Total time
50 minutes