Rice with Zucchini and Eggs

Ingredients

• Egg2 count (110 g)
• Rice1 cup (200 g)
• Zucchini1/2 count (100 g)
• Parsley1 tablespoon (4 g)
• Garlic1 clove (3 g)
• Oil1/2 tablespoon (5 ml)

Instructions

1. 1

   Step 1

   For this recipe you need cooked rice.

2. 2

   Step 2

   Separately, place the eggs in a pot with boiling water and let them boil for 8 minutes. Next, drain, run under cold water and peel. Set aside.

3. 3

   Step 3

   Simultaneously, cut the zucchini into strips or small pieces and chop the garlic.

4. 4

   Step 4

   Place a pan over medium heat. Once heated, pour the oil, spread and add the zucchini with a pinch of salt until soft.

5. 5

   Step 5

   Serve the rice with the halved eggs and zucchini.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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