Baked Eggs over Crispy Rice Cake - Capital Area Food Bank
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Baked Eggs over Crispy Rice Cake

By cafb March 3, 2018

322 calories | 40g carbs | 13g fat (2g sat fat) | 10g protein | 367mg sodium | 2g fiber per serving | 1g total sugars (0 added sugar)

Serves 8 for $6.70

This heart-healthy, kid-friendly recipe is easy to make for a weeknight dinner.


  • 3 cups cooked brown rice
  • 4 eggs
  • 2 tablespoons chopped cilantro
  • 2 tablespoons oil
  • Black pepper, to taste (optional)
  • Salt, to taste (optional)
  • Salsa (optional)


  1. Heat oil in a large nonstick skillet that has a lid over medium heat. Add the rice to the pan and evenly spread the rice to the edge of the pan, forming a circle by using the back of a spoon or measuring cup.
  2. Allow the rice cake to cook until the bottom starts to brown, about 10 minutes. Lower the heat slightly if the bottom starts to brown too quickly. Make 4 indentations with a spoon and crack the eggs on top. Cover and allow the eggs to cook until the whites are set, about 5 minutes; cook longer for a firm yolk.
  3. Cut into slices and top with your favorite condiments, such as black pepper, salt, or salsa.

Good Food Fast:

Having cooked rice on hand in the fridge makes this a quick recipe to come together on a weeknight.

Cooking Brown Rice:

Getting just the right water-to-rice ratio for brown rice can be tricky! One easy way to cook brown rice is to treat it just like pasta! Bring a large pot of water to a boil, add 1 teaspoon of salt, a splash of olive oil, and 1 bay leaf. Leave mixture to boil for 30 minutes, or until tenderness then drain, return to the pot and let sit covered for 5-10 minutes.

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