This Rice Recipe Is So Delicious I Make It Almost Every Day! Quick & Easy Dinner

cheese

🥗Healthier: nutritional yeast

💰Cheaper: none

Nutritional yeast provides a cheesy flavor with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is often less expensive and has a neutral flavor.

Crack 2 eggs into a bowl.

Scoop out both yolks and place in a small bowl.

Whisk the yolks well and set aside.

Heat some olive oil or any cooking oil in a pan.

Rinse 200g of rice until clean, drain well, and add it to the pan.

Stir fry the rice over medium heat for about 2 minutes.

Pour in 200ml of water (add 40-50ml more if you like softer rice).

Salt to taste and stir well.

Cover and cook over low heat for about 15 minutes.

Cut 3 tomatoes into small pieces and set aside.

Add some olive oil to the pan.

Beat one more egg into the two leftover egg whites, salt to taste, and whisk well.

Pour the egg mixture into the hot pan and stir fry until just cooked.

Remove the scrambled eggs and set aside.

Add a little oil to the pan.

Finely chop half an onion and add it to the pan, stir frying for about 2 minutes.

Mince 2 cloves of garlic and add them in.

Chop 1 green onion and add the white parts to the pan, stir frying for about 1 minute.

Add the chopped tomatoes and cook for about 3 minutes on low heat.

After 3 minutes, open the lid and stir again; the tomatoes should be soft and juicy.

Add ¼ cup of hot water and stir well.

Add 40g green peas, then return the scrambled eggs to the pan.

Stir fry over medium low heat for 2-3 minutes.

Chop the green parts of the green onion and sprinkle some on top of the pan.

After 15 minutes, the rice should be cooked.

Pour the whisked egg yolks into the rice and stir fry for 2-3 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens