rice and eggs recipe

Written ByJenny Smyth Posted on
rice and eggs recipe
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The Best rice and eggs recipe

I love this rice and eggs recipe because it’s a classic comfort food that never fails to satisfy. This dish is a staple in many households, and for good reason – it’s easy to make, delicious, and can be served at any time of day.

The combination of fluffy rice and scrambled eggs is a match made in heaven, and the best part is that you can customize it to suit your taste preferences. Whether you like your eggs soft and creamy or cooked until they’re nice and firm, this recipe is incredibly versatile.

My kids love helping me cook this dish because it’s so easy to make, and I appreciate how it’s a great way to get some extra veggies into their diet – just add some chopped veggies like bell peppers or spinach to the scrambled eggs for an extra nutritional boost. I’ve been making this recipe for years, and it never gets old.

In fact, I think it’s one of the few dishes that my kids will actually eat without complaint! The first time I made this recipe was when my grandmother taught me how to cook it when I was a teenager.

She showed me the secret to making perfect scrambled eggs – don’t overmix them! This recipe has been passed down through generations in my family, and I’m so glad I can continue sharing it with my loved ones.

Whether you’re looking for a quick breakfast or a satisfying dinner option, this rice and eggs recipe is sure to become a favorite in your household too.

Classic Rice and Eggs

Classic Rice and Eggs

4.7 from 1373 votes

A simple and satisfying dish of fluffy rice paired with perfectly cooked eggs. This versatile recipe can be enjoyed for breakfast, lunch, or a quick dinner.

Prep Time5 mins
Cook Time20 mins
Resting Time0 mins
Total Time25 mins
Servings: 2Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Rice

1 cup long-grain white rice
2 cups water
1/2 teaspoon salt

For the Eggs

4 large eggs
2 tablespoons unsalted butter
1/4 teaspoon black pepper
1/4 teaspoon salt
1 tablespoon chopped fresh chives for garnish

👨‍🍳Directions

1Rinse the rice in a fine-mesh strainer under cold water until the water runs clear.
2Combine the rinsed rice, 2 cups of water, and 1/2 teaspoon of salt in the medium saucepan.
3Bring the mixture to a boil over high heat, then reduce the heat to low, cover the saucepan with a tight-fitting lid, and simmer for 18 minutes.
4The rice is done when all the water is absorbed and the grains are tender.
5While the rice cooks, crack the 4 eggs into a small bowl and whisk them with a fork until the yolks and whites are fully combined.
6Season the beaten eggs with 1/4 teaspoon of salt and 1/4 teaspoon of black pepper.
7Set the bowl aside.
8Place the small non-stick skillet over medium heat and add the 2 tablespoons of butter.
9Let the butter melt and foam, swirling the pan to coat the bottom evenly.
10Pour the beaten eggs into the skillet and let them cook undisturbed for about 30 seconds until the edges begin to set.
11Using a spatula, gently push the cooked edges of the eggs toward the center of the pan, tilting the skillet to allow the uncooked liquid egg to flow to the edges.
12Continue this process for about 2 minutes until the eggs are softly set and still slightly moist, then remove the skillet from the heat.
13The eggs should be creamy and not browned.
14Remove the lid from the saucepan and fluff the cooked rice with a fork.
15Divide the hot rice between two serving bowls.
16Spoon the scrambled eggs over the rice and garnish with the chopped fresh chives.
17Serve immediately while warm.

🔧Equipment

Medium saucepan with lid
Small non-stick skillet
Measuring cups and spoons
Spatula
Fork

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 22g💛Saturated Fat: 10g❤️Cholesterol: 380mg🧂Sodium: 780mg🌾Total Carbs: 45g🥦Dietary Fiber: 1g🍬Sugars: 1g🥩Protein: 16g

📝Notes

For extra flavor, you can add a splash of soy sauce or a drizzle of sesame oil over the finished dish. Leftover rice can be used to make fried rice with eggs for another meal.

Watch Video Of How Classic Rice and Eggs Works

This rice and eggs recipe is always a good idea for any occasion – whether you’re hosting a family gathering or just need a quick breakfast option.

It’s easy to make in bulk and reheats well in the microwave, making it perfect for meal prep or packing lunches on-the-go.

You can also store leftovers in an airtight container in the fridge for up to three days or freeze them for later use.

❓ Frequently Asked Questions About Rice and Eggs

Q: What type of rice should I use for this recipe?

I recommend using long-grain white rice for this recipe, as it holds its shape well after cooking. However, you can also use brown rice or jasmine rice if you prefer.

Q: Can I add other ingredients to the scrambled eggs?

Yes, definitely! You can add diced veggies like bell peppers or onions, shredded cheese, or even cooked meats like bacon or sausage to the scrambled eggs for added flavor.

Q: How do I prevent the scrambled eggs from becoming too dry?

To prevent the scrambled eggs from becoming too dry, make sure not to overcook them. You can also add a splash of milk or cream to keep them moist.

Q: Can I serve this dish as a side dish?

This recipe makes a great side dish for any meal. Simply serve it alongside your favorite main course and enjoy!

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