Eggs and Crispy Rice

Servings: 4

Diet: Vegetarian & Gluten-Free

Per Serving: 310 Calories | 38g Carbs | 1g Sugar | 2g Fiber | 13g Fat (2.5g Sat Fat) | 10g Protein | 510mg Sodium

Ingredients

• 2 tablespoons oil
• 3 cups leftover brown rice, cooked
• 4 eggs
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• Optional: leftover cooked veggies, garlic powder, onion powder, herbs, salsa, low sodium soy sauce, hot sauce

Instructions

1.  Heat oil in a large skillet over medium heat. Add the cooked rice to the skillet and spread evenly to the edge, pressing with 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 cook until the whites are set, about 5 minutes. Cook longer for a firm yolk.
3. Season eggs with salt and black pepper, cut into slices and top with optional ingredients as desired.

Try this! Cook brown rice like pasta! Add brown rice, a pinch of salt and a bay leaf to a large pot of boiling water. Cook for 30 minutes or until desired tenderness, drain, cover and let sit for 5-10 minutes.

Did you know? Brown rice is a whole grain with more fiber and nutrients than white rice.

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