Meatless Monday - Rice and Eggs

This meatless Monday post is a really simple dish.  It can be adjusted to fit any taste spectrum.   Let’s start with the rice.  There are all types of rice out there.  From Jasmine to Brown the grain comes in all shapes and sizes.  Recently there has been a rise in the concern around the amount of arsenic in rice

I love Jasmine rice.  It has a wonderful flavor and is often called Thai fragrant rice.  It is a long grain rice and works really well in this recipe.  Basmati is another wonderful rice to use in this dish.    Everyone has their own way of cooking the perfect rice.  Remember different types of rice will have different water needs so be sure to check the package before moving forward.  For this recipe I’ll use Jasmine rice.

On to the recipe!

Photo Credit - Renee Olson

Rice of your choice
Two eggs

Jasmine Rice Instructions
Add 1 ½ cup of water to a medium sauce pan
Add ½ teaspoon salt
Add ½ tbsp. of butter
Bring to a boil
Add 1 cup of Jasmine Rice
Immediately cover the rice and turn heat to low
Set timer for 20 minutes

Perfect rice every time!
Photo Credit - Renee Olson

On to the eggs!

If you have the chance to get fresh eggs, I recommend it.  Fresh eggs are so much better than commercial eggs.  I have the luxury of having three hens in our backyard coop.  I get about 3 eggs a day so I have fresh eggs available all the time.  You don’t need a rooster unless you want to have baby chicks.  I supplement their pellet diet with our household scraps.  I feed them fruits, veggies and even oregano which is said to be better than the antibiotic slurry that some commercial egg producers use.   Also the color of the eggs is determined by the breed of the chicken you have.  The color of the egg, in my opinion does not change the flavor.

Egg Instructions
Next heat a small frying pan and add a ½ teaspoon of butter
Crack one egg in the pan and fry over easy

Photo Credit - Renee Olson

Salt and pepper to taste.

Photo Credit - Renee Olson

Add a small bit of butter to the bottom of the bowl and combine with the eggs.

Photo Credit - Renee Olson

The yolk from the egg makes a gravy like consistency and it really a great way to start, or even end a Meatless Monday.

Note:  This is not a traditional vegetarian dish as some see animal products like butter and eggs as being “meat” and therefore not vegetarian.  This dish is not Vegan.

Namaste and Blessed Be


Gemmi Fuchsbau said...

oh Yum. I miss my chickens more than ever now!

Unknown said...

We make something like this on "lean days" (Like the post holiday broke week.)
My daughter actually discovered it a few years back and she named it "egg over rice", but we have a one-pan version. We make the rice and right when it's time to turn it off, we drop in a couple of eggs and some butter. Give it a good stir and let it sit for a few minutes. The yolk does tend to be a little firmer than in your method. I like to serve this with a mess o' greens. I sure wish we were allowed to have chickens where we are.