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Chorizo & Capsicum Breakfast Rice Bowl

This vibrant breakfast bowl brings all the flavour of a Spanish fry-up without the carb crash. It is the perfect hearty, high-protein start to your morning, featuring crispy chorizo and colourful capsicum tossed with perfectly fluffy Qetoe Rice.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 2 serves
Course: Main Course
Cuisine: Australian
Calories: 582
Ingredients Method Notes

Ingredients
  

  • 1 packet Qetoe Rice
  • 150g spicy chorizo, diced
  • 1 red capsicum, diced
  • 2 spring onions, sliced
  • 1 tsp smoked paprika
  • 2 large eggs
  • 1 tbsp olive oil
  • Salt and cracked black pepper to taste

Method
 

  1. Place the Qetoe Rice in a bowl, cover with boiling water, and let it sit for 5 minutes to hydrate, then drain well.
  2. While the rice hydrates, heat the olive oil in a non-stick frying pan over medium heat and add the diced chorizo.
  3. Fry the chorizo until it releases its oils and starts to crisp up, then add the diced capsicum and paprika, cooking until softened.
  4. Add the hydrated Qetoe Rice into the pan with the chorizo and capsicum, tossing well to ensure every grain is coated in the spicy oil.
  5. Push the rice mixture to one side of the pan, crack the eggs into the empty space, and scramble them until just set before folding everything together.
  6. Season to taste and serve immediately while hot, topped with fresh spring onions.

Notes

For an extra layer of decadence, fry your eggs sunny-side up separately and place them on top of the bowl—the runny yolk creates a rich, creamy sauce that binds the rice and chorizo together perfectly.
This recipe replaces traditional refined white rice (approx 45-55g carbs per serve) with Qetoe Rice, which contains only 12.5g of Qetoe carbs per serve, significantly reducing the glycaemic impact of your breakfast.