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Egg rice

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Ingredients for 2 servings:

  • 1 cup rice (long grain, basmati or wild rice)
  • n. B. water
  • 3 bunch spring onions (young onions)
  • 1 zucchini
  • 3 tomatoes
  • 3 eggs
  • some cheese (grated Emmental or diced mozzarella)
  • 4 cardamom pods
  • some chives
  • salt and pepper
  • 1 shot of oil

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

great, healthy food for in between

Cook the rice with the cardamom pods according to the package instructions. Meanwhile, finely chop the spring onions, tomatoes, and zucchini. Heat the oil in a pan and lightly fry the onion and zucchini. Beat the eggs and season with salt, pepper, and chives. Add to the vegetables in the pan and cook like scrambled eggs. Add the tomatoes, cheese, and the cooked rice (remove the cardamom pods) and cook for a few minutes, stirring. The cardamom can be omitted; the vegetables and herbs can be varied as desired.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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