A savory and quick breakfast is one of my favorites, and I have made it a hundred times. Honestly, it probably seems gross or weird to many of you, but I love it.

The picture I used for this soft boiled egg post came with so many questions about it, that I knew I would get at least some people interested in it. Plus, I got so many questions about it that I knew that at least a few would be interested in it.

Basically, this dish consists of rice, greens, a soft-boiled egg, and a splash of hot sauce, but you can experiment with different kinds of rice, seasonings, sautéed greens, as well as types of fat.

For the snap challenge, I used butter in place of coconut oil because I knew that it would be cheaper to use butter.

The best combination I found in this breakfast bowl is jasmine rice (white or brown), virgin coconut oil, jerk seasoning, and spinach.

Coconut oil is absolutely magical in this breakfast bowl, but I used butter for the snap challenge to save some money.

My favourite Mccormick jerk seasoning can’t be found at my usual grocery store, so I used that as an alternative, making the seasoned rice instead.

My favorite savory breakfast is now available on snap, a version of it that is packed with fiber, greens, and a deliciously creamy soft boiled egg, so here’s my snap version.

How to make spinach rice breakfast bowl is not as difficult as you think, read on with Apronese to know how to make this wonderful dish.

Spinach Rice Breakfast Bowls

This quick and delicious breakfast combines brown jasmine rice filled with fiber, chopped spinach, and a soft boiled egg with a splash of sriracha sauce for a quick, healthy, and tasty meal.

Author: Beth

Prep Time: 5 mins/ Cook Time: 6 mins/ Total Time: 11 mins

Servings: 1 bowl


  • 1/2 cup cooked seasoned rice ($0.11)
  • 1/2 cup frozen chopped spinach ($0.16)
  • 1/2 Tbsp butter ($0.08)
  • 1 large egg ($0.21)
  • pinch of salt and pepper ($0.03)
  • splash of hot sauce ($0.05)


  • Put an inch of water in a small sauce pan. Bring the water to a boil on high heat while placing a lid on it. Once the water reaches a full boil, you add the egg to the pot, remove the lid, and allow the egg to boil/steam for approximately six minutes while it is covered by water. When you have poured out the hot water, rinse with cool water, and peel the potatoes right away, you should see results as soon as possible.
  • While the egg is cooking, add 1/2 cup of precooked seasoned rice to a bowl along with 1/2 cup frozen chopped spinach. In order to heat the spinach and rice properly, you will need to add butter to both of them and season them with salt and pepper. Microwave them until they are heated through (about two minutes, stirring once halfway through).
  • The prepared egg should be added to the bowl of spinach rice, drizzled with hot sauce on top, and eaten immediately after it has been poached and peeled.

You can also experiment with adding extra herbs to make the dish even more flavorful by using coconut oil instead of butter.


Serving: 1 Serving ・ Calories: 246 kcal ・ Carbohydrates: 25.1 g ・ Protein: 11.1 g ・ Fat: 11.7 g ・ Sodium: 1189.7 mg ・ Fiber: 2.8 g
The nutritional values shown here are only estimates. Please see our nutrition disclaimer.

Step by Step Photos

Eggs being added to a pot of boiling water

Using a small pot, bring one inch of water to a boil. Once the water occurs, add the egg, cover the pot, and let it simmer for exactly six minutes, so the egg can develop proteins and begin to peel.

After six minutes has passed, simply pour out the hot water, and rinse with cool water. Peel the egg as soon as possible.
Frozen Spinach and Rice in bowl
During the process of cooking the egg, combine 1/2 cup of precooked seasoned rice with 1/2 cup of frozen, chopped spinach in a microwave-safe bowl and heat for approximately two minutes (stirring once half way through), or until the rice and spinach have reached a desired consistency.
Seasoning and butter added to Spinach and Rice
It’s important to season the rice and spinach once they’re fully heated, so I like to add on about 1/2 teaspoon of butter (or virgin coconut oil) with a pinch of salt and pepper.

For experiments, you can add other herbs here, but I often add a little thyme and red pepper flakes.
Soft boiled egg put on top of rice and spinach mixture in bowl
In the end, I usually will add the cooked and peeled soft boiled egg to the dish and drizzle with a little hot sauce.

And that’s one of my favorite breakfast dishes! (yes, I am a little unusual in that regard).

Rice is already too familiar, but cooking Spinach Rice Breakfast Bowl probably means many people have not yet enjoyed it.

Delicious, easy to eat, not boring, quick and convenient are the words that Apronese thinks suits this dish best.

Try this experience of cooking and eating this dish, you will not be disappointed. Remember to share this recipe with many people if you find it useful.