Eggs with Rice and Peas

Ingredients

• Egg1 count (55 g)
• Egg White3 count (120 g)
• Rice1 cup (200 g)
• Oil1 tablespoon (10 ml)
• Peas1/4 cup (50 g)

Instructions

1. 1

   Step 1

   For this recipe you need cooked rice. Add turmeric or curry to taste to the cooked rice.

2. 2

   Step 2

   Put the peas in a pot with boiling water. Let boil for 6 minutes and remove.

3. 3

   Step 3

   Then, heat a pan over high heat. Once heated, add some oil, spread and crack the eggs into the pan.

4. 4

   Step 4

   Cook over medium heat until the white sets and remove. Add salt to taste.

5. 5

   Step 5

   Mix the rice with the peas and the remaining oil. Add salt and pepper and, if you want, some garlic powder.

6. 6

   Step 6

   If you have cooked rice, heat it with some water and then add the turmeric or curry to taste with the remaining oil, salt and pepper. Mix well and then add the peas.

7. 7

   Step 7

   Serve the rice and put the eggs on top.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Eggs with Rice and Peas can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.