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One-Pan Rice Breakfast (or Lunch or Dinner)


Leftover rice (of any kind) is a great base for throwing something together on the fly. If you are like me, you might make an extra cup of rice each time you make it JUST to ensure you'll have some leftover! That leftover rice is for moments like this. This dish is great because ingredients can vary based on what you have for leftovers and what season it is. My Grandma Carol always says, "Just put an egg on it" and it hasn't failed me yet.

Ingredients:

Leftover Rice (doesn't matter what kind)
Eggplant
Yellow / Orange Bell Pepper
Purple Onion
Butternut Squash (I used leftover roasted squash)
Zucchini
4 Large eggs

From the Pantry:

Pacific Blue Kosher Salt
Cracked  Pepper
Baharat

Toppings:

Dried Parsley
Chili Oil (Optional)
Durant Arbequina Olive Oil (or whichever finishing olive oil you have)

 

How To Make:

Turn oven on Broil. Heat cooking olive oil in a cast iron skillet on med-heat. Add your chopped onions first and cook for 4 minutes. Add in the rest of your chopped vegetables and season generously with Baharat Spices.

Once vegetables are happily cooked and fork tender (browning is encouraged, use that cast iron to it's full potential) ADD IN THAT LEFTOVER RICE! No extra oil or butter is needed, the oil that coats your vegetables will cook the rice just fine. Stir occasionally until you can see Baharat has covered everything. 

*Baharat is a Middle Eastern Spice. It's warm, delicious flavors bring this dish to the next level*

Flatten everything in the pan so it's covered entirely, then crack your eggs directly on top of the beautiful rice. Season eggs with salt, cracked pepper (more Baharat if you're feeling extra seasoned) drizzle with finishing olive oil and INTO THE BROILING OVEN IT GOES

Broil time will vary based on how you like your eggs. For runny eggs, keep an eye on them, you'll feel them jiggle. If you like them over done, leave until the tops of your eggs are VERY white and no longer jiggle (you can carefully touch the tops of the eggs with your fingers)

Carefully take out the cast iron pan, and serve immediately with dried parsley on top (our dried parsley is so vibrant and green. I love adding extra color to any dish). Drizzle with chili oil or finishing olive oil

Eat, be well, make it again next week

 

 

 

 

 

 

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