Quick Rice and Egg Breakfast

A tasty, meatless dish you can throw together in minutes! Simple, filling, and good for you — this breakfast is sure to win you over.

Recipe author

Servings:

Cooked rice

150

Eggs

Tomato

Soy sauce

0.5

Vegetable oil

Green onion

Ground pepper blend

Salt

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 15 % 4 g

Fats 41 % 11 g

Carbohydrates 44 % 12 g

142 kcal

GI: 25 / 0 / 75

Cooking method

Cooking time: 10 min

Step 1:

Gather your ingredients and seasonings for this tasty rice-and-egg breakfast, then crack two eggs into a bowl of cooked rice.
Step 2:

Add the ground pepper blend and salt to taste, and stir until everything is well combined.
Step 3:

Finely chop a small bunch of green onions.
Step 4:

Add the chopped green onion to a hot, oiled skillet, stir, and pour in half a tablespoon of soy sauce.
Step 5:

Add the rice-and-egg mixture to the pan with the onion and turn the heat down.
Step 6:

Cook, stirring, for about three minutes, then plate it up. Slice the tomato and serve it alongside. Cook together, cook simply, cook the tastiest dishes at home from everyday ingredients. Enjoy!

Some mornings you wake up with zero motivation and nothing sounds good. You lie there running through what's in the fridge — the yogurt's gotten old, sandwiches are boring, and you're out of sausages. But you don't just want to eat; you want real energy for the day. Here's the answer: a simple, filling, wholesome breakfast. Rice is the staple food for much of the world's population, second only to wheat by volume of grain produced. The common cultivated species (Oryza sativa) is grown across the tropics, subtropics, and warmer temperate regions, while African rice (Oryza glaberrima) is grown in Africa. Rice is high in carbohydrates — up to about 70% of its dry weight — and relatively low in protein, usually no more than 12%. It's milled into grains and starch, and its germ yields rice oil. There are countless rice dishes, the best known being pilaf, risotto, and paella; in Japan it's used to make mochi and special sweets for the tea ceremony.