Rice with Eggs, Carrot and Cabbage
This rice with eggs, carrot and cabbage is a practical, nutritious and very flavorful recipe for lunch or dinner. The eggs are boiled until the yolks stay slightly soft, while the rice cooks with garlic, onion, grated carrot, cabbage, butter and seasonings. At the end, the eggs go on top to finish cooking and make the dish complete.
Equipamentos
- pan For boiling the eggs.
- Large skillet or pan For sautéing the ingredients and cooking the rice.
- knife For chopping onion, garlic and cutting the eggs.
- cutting board For preparing the ingredients.
- grater For grating the carrot.
- spoon or spatula For stirring the sauté and rice.
- plate For reserving the boiled eggs.
Ingredientes
- 7 eggs
- water for boiling the eggs
- butter to taste
- 2 cloves finely chopped garlic
- 1 chopped onion
- 1 grated carrot
- 200 g finely sliced cabbage
- 1 teaspoon salt
- 1/2 teaspoon paprika
- 1/2 teaspoon black pepper
- 1 cup uncooked rice
- water for cooking the rice
- fresh parsley and green onion to taste optional
Modo de preparo
- Place the eggs in boiling water, cover the pan and cook until the eggs are done but the yolks are still slightly soft.
- Remove the eggs from the water, place them on a plate and set aside.
- In a large skillet or pan, add the butter and let it melt.
- Add the finely chopped garlic and chopped onion, sautéing until they begin to brown.
- Add the grated carrot and finely sliced cabbage.
- Sauté everything together for a few minutes so the vegetables soften and absorb flavor.
- Season with salt, paprika and black pepper.
- Mix well to distribute the seasonings through the vegetables.
- Add the uncooked rice and enough water to cook the rice.
- Mix well, cover the pan and let the rice cook until almost done.
- Place the boiled eggs over the rice.
- Make a small cut in each egg so they finish cooking faster.
- Cover again and cook for a few more minutes, until the rice is ready and the eggs reach the desired doneness.
- Finish with fresh herbs to taste, turn off the heat and serve hot.
Vídeo
Notas
If you prefer firmer yolks, cook the eggs a little longer before placing them over the rice. Sauté the garlic, onion, carrot and cabbage well to add more flavor. When adding the eggs over the rice, make small cuts so they finish cooking faster. Fresh herbs are optional, but they make the dish fresher and more aromatic.
Informações nutricionais
Calorie: 310kcalCarboidrati: 34gProteine: 15gFat: 13gGrassi saturi: 5gGrassi polinsaturi: 2gGrasso monoinsaturo: 5gColesterolo: 260mgSodio: 520mgPotassio: 380mgFiber: 3gZucchero: 4gVitamina A: 2100IUVitamina C: 22mgCalcio: 85mgFerro: 3mg
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