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Rice Sautéed With Egg


  • 1 cup uncooked white or brown rice (soaked over night)

  • 2 tablespoons olive oil or butter

  • 1 small onion, diced (optional)

  • 2 cloves garlic, minced (optional)

  • 2 cups vegetable or chicken broth (optional)

  • 2 eggs

  • 1 tablespoon soy sauce or tamari

  • 1/4 cup frozen peas (optional)

  • Salt and pepper to taste

  • Green onions, for garnish


Cook rice according to package instructions. Spread out on a baking sheet to cool.

Heat olive oil or butter in a large skillet over medium heat. Add onion and sauté for 2-3 minutes until translucent.

Add garlic and sauté for 1 more minute until fragrant.

Add cooked rice to the skillet and mix well to coat with the onion and garlic. Sauté for 2-3 more minutes.

Push rice to the sides of the skillet to make a well in the center. Crack both eggs into the center well.

Add soy sauce or tamari over the eggs. Cover the pan and cook for 2-3 minutes until egg whites are set but yolks are still runny.

Stir the runny egg yolks into the rice until combined. The residual heat will finish cooking the eggs.

Add vegetable broth and frozen peas to the skillet. Continue cooking and stirring for 2-3 minutes until hot.

Remove the skillet from heat. Season with salt and pepper. Garnish with sliced green onions.

Serve hot and enjoy this quick weeknight meal! The runny yolks and peas add protein and color to the sautéed rice. Adjust cooking times for the desired doneness of the eggs.

Rice Sautéed With Egg
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