Rice & Eggs is a staple at our house. It’s a great way to use up cooked rice. Bryan’s family made this growing up.
Rice: Bring 1 c. uncooked rice to a boil in 2 c. water. Reduce heat to low or medium low and cover (leaving lid slightly ajar, so it doesn’t seal and boil over). Simmer for 15 minutes and remove from heat.
Meanwhile, scramble about 6 eggs in butter. Add cooked rice to eggs and continue to stirfry. Add a generous sprinkling of garlic powder. (Salt and pepper are optional.)
At this point, Bryan’s dish is done.
But…while he’s cooking the rice and eggs, I prepped my own veggies. I stir-fried 1/4 c. finely chopped red onions, 1/4 c. finely chopped bell peppers, 1/2 c. chopped grape tomatoes in about a teaspoon of olive oil (or butter). Meanwhile, I steamed one bunch of chopped swiss chard with a little butter, salt and pepper. In a separate pot, I steamed a small head of broccoli and a handful of “de-podded” fresh peas from our produce basket. We both had broccoli, and the rest of the veggies went in my fried rice.
Serves 4 (dinner last night for both of us + lunch today for both of us).