Quick and easy meatless meal: Rice and egg delight

Rice with eggs is a simple and delicious solution for those not keen on elaborate culinary endeavors. For many, it brings back memories of student days when meals were made with minimal ingredients and a tight budget. This recipe is a go-to solution that everyone should know.

Rice with egg can accommodate a variety of additions: a piece of carrot, leftover cabbage, some corn, or canned beans—the possibilities are endless. The dish's foundation is rice and egg, while the rest depends on the contents of your fridge and a touch of imagination.

It's important to note that rice with egg isn't just a last-minute option; it's also a tasty and satisfying dish that provides carbohydrates, proteins, and fats. Adding vegetables enhances its flavor, color, and nutritional value. Consider topping the dish with chopped fresh herbs, roasted pumpkin, or sunflower seeds. If you have a slice of cheese in your fridge, don't hesitate to include it.

Ingredients:

                          
• 1/2 cup of rice
• 1 egg
• 1 carrot
• 3 tablespoons of frozen green peas
• 1 small onion
• Canola oil
• Salt, pepper, basil, oregano

Preparation:

1. Cook the rice in lightly salted water. When done, gently fluff with a fork to separate the grains.
2. Finely dice the onion and sauté in heated oil.
3. Add the grated carrot and peas to the onion. Cook over medium heat until the vegetables are soft.
4. Add the rice and cook everything together for another minute.
5. In a separate bowl, beat the egg with the spices and add it to the rice and vegetables.
6. Mix vigorously and cook until the egg sets.
7. Optionally, sprinkle the dish with chopped fresh herbs or grated cheese.