Ingredients
Method
- Heat the olive oil in a large non-stick pan over medium-high heat. Add the chorizo, onion, and capsicum, cooking until the chorizo is browned and the vegetables are soft.
- Add the dry Qetoe Rice directly into the pan, stirring for 2 minutes to toast slightly and soak up those smoky chorizo flavours.
- Pour in the whisked eggs and reduce heat to medium. Gently stir to create a scramble that incorporates the rice and chorizo.
- Sprinkle with paprika and cumin, stirring until the eggs are just set but still moist.
- Fold in the grated cheddar until just melted.
- Divide into bowls and top with fresh coriander and sliced avocado.
Notes
For the perfect breakfast bowl, don't overcook the eggs; pull the pan off the heat while they still look slightly runny, as the residual heat will finish them perfectly by the time you sit down to eat.
Replacing traditional white rice (approx 45g carbs per serve) with Qetoe Rice brings the total carb count down to under 15g, significantly improving your morning blood sugar response while keeping the bowl hearty and filling.
