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Wednesday, August 20, 2014

Recipe: Cheesy Sriracha Scrambled Egg Rice

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.
cheese sriracha egg rice recipe
  • 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
cheese sriracha egg rice recipe
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.
cheese sriracha egg rice recipe
eggs starting to bubble
After around 30 seconds, when the eggs start to bubble, toss in the cheese and kidney beans.
cheese sriracha egg rice recipe
cheese and kidney beans added
Using a spatula, push the eggs around to scramble them for a few seconds.
cheese sriracha egg rice recipe
scrambling the eggs
When the eggs are nearly cooked, stir in a generous amount of sriracha and some lemon juice.
cheese sriracha egg rice recipe
sriracha and lemon juice added
Stir in the cooked white rice.
cheese sriracha egg rice recipe
cooked white rice added
cheese sriracha egg rice recipe
ready to serve!
 Serve warm, adding additional lemon juice and black pepper to taste.
cheese sriracha egg rice recipe


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