Start your day off right with this protein-packed, flavor-forward and relatively quick pulled pork breakfast bowl! It’s a Tex-Mex-inspired mix of chili-spiced pork and pinto beans, bok choy, fried eggs and brown rice, though you can customize it to your heart’s content with other kinds of beans, greens or grains.
For a refresher on how to cook brown rice and dried beans, check out the Nourish PA guides to cooking grains and beans.
Pulled Pork Breakfast Bowl
| Yield |
|---|
| Serves 2 |
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 10 min | 11 min | 21 min |
Ingredients
- 2 tablespoons olive oil, divided
- 2-3 baby bok choy heads, washed and chopped
- Salt and pepper, to taste
- 1 (15-ounce) can pinto beans, drained, and rinsed, or 1 cup cooked pinto beans
- 1 (12-ounce) can pulled pork
- 1 tablespoon chili powder
- 2 large eggs
- 2 cups cooked brown rice, kept hot
Method
- Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add bok choy and cook for 3-4 minutes or until tender and wilted. Season with salt and pepper. Remove from skillet and set aside.
- Add beans and pulled pork to skillet. Season with chili powder, salt and pepper to taste. Cook for 2-3 minutes or until beans and pork are heated through. Remove from skillet and set aside.
- Heat remaining oil in skillet. Add eggs and cook until desired doneness is reached, about 3-4 minutes. Season with salt and pepper to taste.
- Divide brown rice between two serving bowls. Top evenly with bok choy, pork and bean mixture and fried eggs. Serve and enjoy.
- Recipe and photo: Dish Works
