Tomato Pepper Egg Breakfast Rice

• 140 g beaten egg (about 3 large eggs) — Large whole eggs, raw
• 100 g cooked brown rice, chilled — Cooked long-grain brown rice
• 60 g chickpeas — Canned chickpeas, drained and rinsed
• 120 g canned tomatoes — No-salt-added canned tomatoes
• 80 g red pepper, diced — Raw red bell pepper
• 40 g onion, diced — Raw yellow onion
• 5 g ginger, grated — Raw ginger root
• 4 g garlic, grated — Raw garlic
• 0.8 g paprika — Smoked paprika
• 0.3 g cayenne — Ground cayenne pepper
• 5 g oil — Avocado oil
• 0.6 g salt, divided — Fine salt

Method

1. 1Reduce the pepper sauceHeat 3 g oil over medium-high. Cook pepper and onion 3 minutes.3 minLook for: The cooking surface or appliance is fully heated and ready for the next action.Safety: Reduce heat if tomato splatters.
2. 2Add gingerAdd ginger, garlic, paprika, cayenne, tomatoes, and half the salt and reduce 4 minutes.4 minLook for: The red sauce is thick, glossy, and leaves a trail across the pan.
3. 3Measure ingredients: Crisp the rice and chickpeasMeasure brown rice, chickpeas, avocado oil, no salt tomatoes, and red bell pepper using the quantities in the ingredient list. Complete any stated draining, chopping, slicing, or drying, and keep these items beside clean equipment.Look for: The named ingredients are measured, prepared, and ready to use.
4. 4Crisp the rice and chickpeasPush sauce aside, add remaining 2 g oil, rice, and chickpeas, and fry 4 minutes, pressing the rice for 90 seconds before tossing with the sauce.4 min · 165°FLook for: Rice has crisp copper edges and chickpeas are steaming.Safety: Reheat rice and chickpeas to at least 165°F.
5. 5Set the eggsMake a well, pour in beaten eggs with remaining salt.Look for: Everything is evenly positioned and ready for the next action.
6. 6Fold slowly for 3 to 4 minutesFold slowly for 3 to 4 minutes until soft curds form and reach 160°F.4 min · 160°FLook for: Egg curds are moist but have no liquid patches and are evenly distributed.Safety: Cook eggs to 160°F and use a clean utensil after setting.
7. 7Serve the skilletRest off heat for 1 minute. Let the cooking surface reach the stated heat before adding the ingredients.1 minLook for: The cooking surface or appliance is fully heated and ready for the next action.
8. 8Scrape up every crisp rice edgeScrape up every crisp rice edge, and spoon the complete skillet into one bowl.Look for: The bowl contains both saucy rice and visible crisp-edged grains.Safety: Serve promptly or refrigerate within 2 hours.