Rice with Eggs Is Better Than Pizza — I Cook It Almost Every Day!

Ingredients

• 2 tbsp Olive Oil (extra virgin, for sautéing)
• 1 cup Long Grain Rice (rinsed before cooking)
• 2 cups Water (room temperature)
• 1.5 tsp Salt (kosher or sea salt)
• 4 large Eggs (room temperature)
• 0.25 tsp Black Pepper (freshly ground)
• 2 stalks Green Onions (white and green parts sliced)
• 2 medium Tomatoes (diced)
• 150 g Plain Yogurt (full‑fat, for sauce)
• 200 g Cheese (feta or mozzarella, crumbled or shredded)
• 2 tbsp Fresh Parsley (flat‑leaf, chopped)

Instructions

1. Rinse and Toast Rice

   Rinse the rice under cold water until the water runs clear. Heat olive oil in a large saucepan over medium heat, add the rice and toast for 2 minutes, stirring constantly.

   Time: PT5M

   Temperature: medium

2. Cook Rice

   Add water and 1 tsp salt to the saucepan, increase heat to bring to a boil, then reduce to low, cover tightly, and simmer for 15 minutes until the rice is tender and water is absorbed.

   Time: PT15M

   Temperature: low

3. Prepare Egg Mixture

   In a mixing bowl, whisk the 4 eggs with ½ tsp salt, ¼ tsp black pepper, sliced green onions, and diced tomatoes until combined.

   Time: PT5M

4. Add Egg‑Veggie Mix and Yogurt Sauce

   Reduce the heat to low‑medium, pour the egg mixture over the cooked rice, stir gently, then add the plain yogurt. Cook for 8–10 minutes, stirring occasionally, until the eggs are set and the sauce is warm but not boiling.

   Time: PT10M

   Temperature: low-medium

5. Melt Cheese

   Sprinkle the cheese over the rice, cover the pan, and cook for 4–5 minutes on low heat until the cheese melts and becomes slightly golden.

   Time: PT5M

   Temperature: low

6. Garnish and Serve

   Remove from heat, sprinkle chopped parsley on top, give a final gentle stir, and serve hot.

   Time: PT2M

Nutrition Facts

Calories

260

Protein

10g

Carbohydrates

30g

Fat

12g

Fiber

2g