Zow Shungo
The Quirky Foodster Team
Ingredients
- Cooked rice (day-old, preferably red rice) (about 2 cups) — 400 g (14.1 oz)
- Leafy greens (mustard greens or spinach), chopped (about 2 cups) — 150 g (5.3 oz)
- Butter (2 tbsp) — 30 g (1.1 oz)
- Whole Green chilies, sliced — 2
- Medium Onion, finely chopped — 1
- Whole Garlic cloves, minced — 2
- Salt — 1 tsp
- Water — 2 tbsp
Method
- Melt the butter in a wok over medium heat.
- Add the onion, garlic and chilies, and fry for 2 minutes until fragrant.
- Add the chopped greens and 2 tbsp water, and cook for 3–4 minutes until wilted.
- Add the cooked rice, breaking up any clumps with the spatula.
- Season with salt and stir-fry for 5 minutes until the rice is heated through and lightly toasted.
Introduction: Zow Shungo is a simple, everyday Bhutanese breakfast built from leftover rice fried with seasonal leafy greens, chilies and butter.
Cultural Background: Zow Shungo is a simple, everyday Bhutanese breakfast built from leftover rice fried with seasonal leafy greens, chilies and butter. It grew out of rural farmhouse practicality, a way to stretch the previous night’s rice into a warming morning meal before a day of farm work. It remains a common home breakfast across Bhutan, especially in farming households, and is rarely seen on restaurant menus because it is considered a humble, family-table dish.
Tips: Day-old rice fries better than freshly cooked rice, since it is drier and separates easily. Bhutanese red rice gives the most authentic texture and a slightly nutty flavour.
Variations: Add crumbled datshi (Bhutanese farmer’s cheese) for a richer, creamier version. Stir in leftover diced meat for a heartier breakfast.
Vegetarian/Vegan: Naturally vegetarian; use vegetable oil in place of butter for a fully vegan version.
Storage: Store in an airtight container in the refrigerator for up to 2 days.
Reheating: Reheat in a dry pan over medium heat for 3–4 minutes, adding a small knob of butter to loosen the rice.
FAQs:
Q: Can I use freshly cooked rice?
A: Yes, but spread it out to cool and dry slightly first, or it will turn mushy.
Q: Is this dish spicy?
A: It has a mild to medium heat from the chilies; remove the seeds for a gentler version.
- Cooked rice (day-old, preferably red rice) (about 2 cups) — 400 g (14.1 oz)
- Leafy greens (mustard greens or spinach), chopped (about 2 cups) — 150 g (5.3 oz)
- Butter (2 tbsp) — 30 g (1.1 oz)
- Whole Green chilies, sliced — 2
- Medium Onion, finely chopped — 1
- Whole Garlic cloves, minced — 2
- Salt — 1 tsp
- Water — 2 tbsp
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