Egg, Rice and Sweet Potato Dinner
Marty Martindale

This is a good mid-week, nourishing meal for a cold night:

Cook up some black or brown rice and put to one side.

In a stir-fry pan sauté briefly:

Chopped scallions
Finely chopped Ginger root
Diced, peeled sweet potato

Add a small amount of water or broth, cover and simmer slowly until potato is just tender.

Add cooked rice just long enough to heat rice.

Top with poached or fried eggs.

Serve with a dash of Sriracha, if desired.

Marty Martindale

About Marty Martindale

Foodsite Magazine and Marty aim to help the cooking-challenged avoid dependence on others due to lack of cooking knowhow. We concentrate on quick breakfasts, portable lunches and “good-4-u” night meals. With readily available web translation, the magazine explains separate foods, a little of their history, their nutrition, suggested “go-withs,” serving ideas and links to foodsites with recipes.

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