Wild Greens and Eggs with Sunrice Brown Rice and Quinoa

Rebecca’s Wild Greens and Eggs with Brown Rice and Quinoa

Sunrice X Warndu Rice with Warrigal Greens

Photo: Rebecca Sullivan 



  1. Cook your rice, strain and set aside. Here you can add the two tablespoons of coconut cream at the end of cooking using the absorption method.

  2. Into a small frying pan, add a drizzle of olive oil crack your eggs and quickly scramble the eggs. Remove and set aside.

  3. Into the same pan on low heat, add a little macadamia/coconut oil and cook the chilli and garlic for 1-2 minutes, until soft.

  4. Add the warrigal greens and peas. Cook for 1 minute until wilted then add the rice and egg to the pan. Heat through and serve with finger lime and curd.



Get your taste buds dancing with a true blue selection of Australian native ingredients, ripe for the picking!