When life gets busy, the Healthy Rice and Egg Skillet is the perfect recipe to keep you nourished without the hassle. With simple ingredients like rice, eggs, fresh vegetables, and a creamy yogurt sauce, this dish combines flavor and nutrition in every bite. Whether it’s for breakfast, lunch, or dinner, this skillet meal is satisfying, easy, and absolutely delicious.
Why You’ll Love This Recipe
This dish is quick, nutritious, and packed with flavor. The fluffy rice, rich eggs, and vibrant vegetables come together to create a balanced meal. Plus, it’s all cooked in one pan, making cleanup fast and easy—a win-win for busy days!
Ingredients for Healthy Rice and Egg Skillet
Ingredient | Quantity |
---|---|
Olive oil | 2 tablespoons (as needed) |
Rice | 1 cup |
Hot water | 2 cups |
Eggs | 4 |
Salt | To taste |
Yogurt | 3 tablespoons |
Flour | 2 tablespoons |
Tomatoes (chopped) | 200 g |
Green onion (chopped) | 1/2 cup |
Parsley (chopped) | 1/2 cup |
Garlic (minced) | 2 cloves |
Step-by-Step Instructions
1. Cook the Rice
- Heat 1 tablespoon of olive oil in a large skillet over medium heat.
- Add 1 cup of rice and stir for 2-3 minutes until lightly toasted.
- Pour in 2 cups of hot water and season with a pinch of salt.
- Bring to a boil, reduce heat to low, cover, and let it simmer for 15-20 minutes until the rice is tender and the water is absorbed.
2. Prepare the Vegetables
- Heat another tablespoon of olive oil in the skillet.
- Add 2 cloves of minced garlic and sauté for 1 minute until fragrant.
- Stir in 200 g of chopped tomatoes and cook for 3-4 minutes until softened.
- Mix in 1/2 cup of chopped green onions and 1/2 cup of chopped parsley.
3. Combine the Rice and Vegetables
- Add the cooked rice back to the skillet and mix with the sautéed vegetables.
- Spread the mixture evenly across the skillet and season with salt to taste.
4. Prepare the Yogurt Sauce
- In a small bowl, whisk together 3 tablespoons of yogurt and 2 tablespoons of flour until smooth.
- Pour the yogurt sauce evenly over the rice and vegetable mixture in the skillet.
5. Cook the Eggs
- Use a spoon to create four small wells in the rice mixture.
- Crack one egg into each well.
- Cover the skillet and cook over low heat for 5-7 minutes, or until the eggs are done to your liking.
6. Garnish and Serve
- Remove the skillet from the heat and sprinkle with extra parsley and green onions for garnish.
- Serve hot, straight from the skillet, and enjoy this wholesome meal!
Nutritional Information (Per Serving)
Nutrient | Amount |
---|---|
Calories | ~250 kcal |
Protein | 10 g |
Fat | 7 g |
Carbohydrates | 32 g |
Fiber | 2 g |
Tips for Perfect Rice and Egg Skillet
- Use Fresh Ingredients: Fresh tomatoes and herbs enhance the flavors of the dish.
- Customize the Vegetables: Add bell peppers, zucchini, or spinach for a personal touch.
- Perfect Eggs: Cook the eggs to your preference—soft, medium, or hard yolks.
- Test the Rice: Check the rice periodically to avoid overcooking.
This Healthy Rice and Egg Skillet is a simple yet satisfying dish that’s perfect for any occasion!
PrintHealthy Rice and Egg Skillet: A Wholesome One-Pan Meal
- Total Time: 35 minutes
- Yield: 4 servings
Description
When you need a nourishing, delicious meal that’s quick and easy to make, this Healthy Rice and Egg Skillet is the answer. Combining fluffy rice, perfectly cooked eggs, and fresh, vibrant vegetables, this one-pan wonder is as wholesome as it is flavorful. Ideal for breakfast, lunch, or dinner, it’s a recipe you’ll keep coming back to!
Ingredients
- 2 tablespoons olive oil
- 1 cup rice
- 2 cups hot water
- 4 eggs
- Salt to taste
- 3 tablespoons yogurt
- 2 tablespoons flour
- 200 g tomatoes, chopped
- 1/2 cup green onion, chopped
- 1/2 cup parsley, chopped
- 2 cloves garlic, minced
Instructions
1. Cook the Rice:
- Heat 1 tablespoon of olive oil in a large skillet over medium heat.
- Add 1 cup of rice and stir for 2-3 minutes until lightly toasted.
- Pour in 2 cups of hot water and season with a pinch of salt.
- Bring to a boil, then reduce heat to low. Cover and simmer for 15-20 minutes, or until the rice is tender and the water is absorbed.
2. Prepare the Vegetables:
- In the same skillet, heat another tablespoon of olive oil.
- Add 2 minced garlic cloves and sauté for 1 minute until fragrant.
- Stir in 200 g of chopped tomatoes and cook for 3-4 minutes until softened.
- Add 1/2 cup of chopped green onion and 1/2 cup of parsley, mixing well.
3. Combine the Rice and Vegetables:
- Once the rice is cooked, return it to the skillet with the sautéed vegetables.
- Mix thoroughly and spread the mixture evenly across the skillet. Season with salt to taste.
4. Prepare the Yogurt Sauce:
- In a small bowl, whisk together 3 tablespoons of yogurt and 2 tablespoons of flour until smooth.
- Pour the yogurt sauce evenly over the rice and vegetable mixture.
5. Cook the Eggs:
- Use a spoon to create four small wells in the rice mixture.
- Crack one egg into each well.
- Cover the skillet and cook on low heat for 5-7 minutes, or until the eggs reach your desired doneness.
6. Garnish and Serve:
- Remove the skillet from heat. Sprinkle with additional parsley and green onions for garnish.
- Serve hot, directly from the skillet. Enjoy!
Notes
- Use fresh, ripe tomatoes for the best flavor.
- Feel free to customize the recipe by adding your favorite vegetables like zucchini or bell peppers.
- For softer eggs, reduce the cooking time slightly. For firmer eggs, cook a little longer.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Pan-Frying
- Cuisine: Global