Rice And Egg Recipe

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Rice and Egg

J. White Harris

By
@JWhiteH

Eggs go well with rice. This recipe uses poached eggs. Often a raw egg is broken over hot cooked rice and as the egg is mixed into the hot rice the heat of the rice cooks the egg.


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Rating:
★★★★★ 1 vote
Comments:
Serves:
2 or 4
Prep:
10 Min
Cook:
25 Min
Method:
Stove Top

Ingredients

1 c
water
1/2 c
rice
1/4 c
chopped onion
1 clove
garlic, minced
1/2 tsp
salt (optional)
1/2 c
green pepper, chopped
2 Tbsp
bottled taco sauce or salsa
1/2 c
chopped tomato
4
eggs
1/4 c
(1 oz.) shredded reduced-fat cheddar cheese

Step-By-Step

1RICE:

In medium saucepan stir together water, rice, onion, garlic and salt, if desired. Cover. Over high heat, bring to boiling. Reduce heat to keep water simmering.

2About 10 minutes before rice is done, stir in green pepper and taco sauce. Re-cover and cook until rice is tender, about 10 minutes longer.

3Stir in tomato. Remove from heat, cover and keep warm while poaching eggs.

4EGGS:

In saucepan or deep omelet pan, bring 2 to 3 inches of water to boiling. Reduce heat to keep water gently simmering. Break cold eggs, 1 at a time, into custard cup or saucer or break several into bowl.

5Holding dish close to water's surface, slip eggs, 1 by 1 into water. Cook until whites are completely set and yolks begin to thicken but are not hard, about 3 to 5 minutes.

6With slotted spoon, lift out eggs. Drain in spoon or on paper towels and trim any rough edges, if desired.

7TO SERVE:

Spoon 1/4 (1/2) of the reserved rice mixture onto each of 4 (2) plates. Top each with 1 (2) of the poached eggs, sprinkle each egg with 1 tablespoon of the cheese.

About this Recipe

Course/Dish: Eggs
Main Ingredient: Rice/Grains
Regional Style: Japanese
Other Tags: Quick & Easy, For Kids