Inspired by an imminently expiring carton of eggs, this rice recipe has been my dinner every night this week. Last night I cooked up the final two (by then expired) eggs and tossed the carton out. Yet tonight, no longer faced with the pressure to eat eggs, I still found myself craving this for dinner.
The cheesy rice and starchy kidney beans put it in comfort food territory, while the sriracha, banana peppers, and lemon juice give it a spicy kick. With two eggs, it also contains over 12 grams of protein. Furthermore, since it only takes five minutes to prepare and uses ingredients that I normally have on-hand, it's the ideal weeknight dinner.
- 0.25 cup uncooked white rice (cook and set aside)
- 2 eggs
- a splash of milk
- 0.5-cm slice of cheese (cubed)
- handful of canned kidney beans (rinsed)
- pickled hot banana pepper slices
- sriracha
- lemon juice
- black pepper
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| eggs & milk, sriracha, banana peppers, cheese, kidney beans |
In a bowl, whisk the eggs with a splash of milk (for fluffiness). Heat a little bit of olive oil in a frying pan over medium heat and pour in the eggs.
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| eggs starting to bubble |
After around 30 seconds, when the eggs start to bubble, toss in the cheese and kidney beans.
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| cheese and kidney beans added |
Using a spatula, push the eggs around to scramble them for a few seconds.
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| scrambling the eggs |
When the eggs are nearly cooked, stir in a generous amount of sriracha and some lemon juice.
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| sriracha and lemon juice added |
Stir in the cooked white rice.
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| cooked white rice added |
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| ready to serve! |
Serve warm, adding additional lemon juice and black pepper to taste.
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