Rice with Egg
A simple, comforting bowl of fluffy rice topped with hard-boiled eggs, vibrant green peas, and a squeeze of lime. This easy weeknight meal comes together in about 30 minutes and is perfect for using up leftover rice or eggs.
- Total time
- 30 min
- Servings
- 2
- Calories
- 450
- Protein
- 18g
Ingredients
- 1 cup rice
- 2 cups water
- 4 large eggs
- 1 cup frozen peas
- 1 whole lime
- 1 tbsp olive oil
- ½ tsp salt
- ¼ tsp black pepper
Instructions
- 1
Rinse the 1 cup rice in a fine-mesh strainer until the water runs clear. Combine rice and 2 cups water in a medium saucepan; bring to a boil over high heat.
- 2
Reduce heat to low, cover, and simmer until the rice is tender and water is absorbed, about 15-18 minutes. Remove from heat and let stand, covered, for 5 minutes.
- 3
While the rice cooks, place the 4 eggs in a small saucepan and cover with cold water. Bring to a boil, then remove from heat, cover, and let sit for 10-12 minutes for hard-boiled eggs.
- 4
Drain the eggs and cool under cold running water. Peel and slice into rounds or quarters.
- 5
In a small skillet, heat the 1 tbsp olive oil over medium heat. Add the 1 cup frozen peas and cook, stirring, until heated through and bright green, about 3-4 minutes. Season with the 0.5 tsp salt and 0.25 tsp black pepper.
- 6
Fluff the rice with a fork and divide among two bowls. Top with the cooked peas and sliced eggs. Cut the 1 lime into wedges and serve alongside for squeezing over the top.
Tools you’ll need
- medium saucepan with lid
- small saucepan
- fine-mesh strainer
- small skillet
- fork
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