rice n eggs--breakfast/lunch
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I LOVE this for a late breakfast or lunch. But it is especially good for anybody recovering from an illness. Eggs and rice are both mild tasting, easy on the stomach and easily digested. It is a successful way to reintroduce protien to the body.
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(1 rating)
method
Stove Top
Ingredients For rice n eggs--breakfast/lunch
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leftover rice of any kind--white, brown, boxed rice a roni
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eggs
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salt and pepper
How To Make rice n eggs--breakfast/lunch
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1Spray a skillet or add a tiney bit of oil for frying the rice. Heat the skillet...medium/high
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2Add rice to skillet and press into patty-like size & shape. You can do a whole pan at a time or just a scoop of rice depending on need. Fry to warm and crisp up the bottom a bit. If you stir it that's fine..just reform the patty-like shape afterwards because that becomes the surface for cooking your eggs.
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3When the rice is cooked to your liking, crack 1-3 eggs on top of the patty. The idea is to keep the yolks on top of the rice. The idea here is to keep the yolks soft. Using a utensil, wiggle little spaces in the patty for the heat to rise up through to help steam/cook the egg whites from the bottom up. Cover with a lid...cook till the whites are starting to set then turn off the heat. Do Not Remove the Lid Until the Eggs are cooked..for best results.
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4Using spatula, scoop into a bowl and salt and pepper to taste.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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