Rice with Egg and Spinach Salad

Ingredients

• Rice3/4 cup (150 g)
• Egg1 count (55 g)
• Spinach3 cup (30 g)
• Olive Oil1/2 tablespoon (5 ml)
• Lemon Juice1 tablespoon (15 g)

Instructions

1. 1

   Step 1

   For this recipe you need cooked rice.

2. 2

   Step 2

   Heat a pan over medium heat.

3. 3

   Step 3

   Once heated, add a little of the oil and spread it around the pan. Crack the egg.

4. 4

   Step 4

   Cook for about 2-3 minutes until the egg white sets. Season with salt and pepper and set aside.

5. 5

   Step 5

   For the salad, place the spinach leaves on a plate, season with lemon juice, the remaining oil and salt and pepper to taste.

6. 6

   Step 6

   Add the rice and eggs and serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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