Rice and Egg

Rice And Egg Recipe

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J. White Harris


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.

★★★★★ 1 vote
2 or 4
10 Min
25 Min
Stove Top


1 c
1/2 c
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
1/4 c
(1 oz.) shredded reduced-fat cheddar cheese

How to Make Rice and Egg


  • 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.

Printable Recipe Card

About Rice and Egg

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