Brown Rice & Cranberry Salad with Fried Eggs
Brown Rice & Cranberry Salad with Fried Eggs
Servings: 4
Calories: 699kcal
Ingredients
- 3 cups brown rice cooked and cooled
- ¼ cup cranberries dried
- 2 medium scallions finely chopped
- 2 tablespoons hemp seeds
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon apple cider vinegar
- 1 tablespoon honey or maple syrup
- Sea salt and black pepper to taste
- 1 tablespoon unsalted butter or coconut oil
- 4 large eggs
- Sprouts or microgreens for garnish
Instructions
- In a large bowl, combine the rice, cranberries, scallions, and hemp seeds. Add the oil, vinegar, and honey or maple syrup. Toss to combine. Season to taste with salt and pepper. Divide the salad among 4 plates or shallow bowls.
- Heat the butter or coconut oil in a large skillet over medium heat. Crack the eggs into the skillet, taking care not to break the yolks if possible. Season with salt and pepper. Cook until the whites are almost set, 1-2 minutes. Cover the pan, turn off the heat, and allow to stand until the whites are set and the yolks are still soft, 2-3 minutes. Top each salad with an egg. Garnish with sprouts and serve.
Nutrition
Nutrition Facts
Brown Rice & Cranberry Salad with Fried Eggs
Amount Per Serving
Calories 699
Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 4g20%
Cholesterol 171mg57%
Sodium 70mg3%
Potassium 459mg13%
Carbohydrates 114g38%
Fiber 5g20%
Sugar 4g4%
Protein 19g38%
Vitamin A 425IU9%
Vitamin C 2mg2%
Calcium 86mg9%
Iron 4.5mg25%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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