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Quick & Easy Eggs with Rice, Mushrooms, and Green Onions – Healthy Breakfast Recipe

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There are a lot of mornings where cooking breakfast seems more like a chore than anything, so I have a few recipes in my pocket that get used for those days and this is one of them. Runny eggs with mushrooms and green onions over white rice, yum! Not only is it quick and painless, but its a power packed breakfast that will get you through the day. It can also be modified in a few different ways that make it easy to have a couple days out of the week and feel like you are eating something different each time.

Why this is a good breakfast choice:

  • Eggs are a great source of B12, riboflavin, lutein, phosphorus, and protein to help you get your day started
  • Rice is low in saturated fat and a good source of carbs to give you some energy
  • Mushrooms are a good source of dietary fiber and Vitamin C

Here is what you will need for two portions:

  • 1 Cup rice – Choose a brown, black, or wild variety for the most powerful nutritional punch
  • 2 Eggs
  • 2-4 Mushrooms
  • 2 Green onions

Optional*
Soy sauce, hot sauce or pickled Jalapeños in escabeche

How to cook:
First, get your rice going. You will want to measure out one cup of rice and rinse it a few times to get some of the excess starch washed off. If you have a rice maker, this gets even easier, if not measure out 2 cups of water. Now here is the trick to good rice; after the water comes to a boil add your rice and do not lift the lid for 20 minutes! Even if you get curious, don’t do it! You need to keep the moisture in the pot or else the rice won’t cool all the way through and will be dry. When your rice is finished, go ahead and leave it in the pot with the lid on, but off of the heat. Time to start your eggs – put some olive oil down in a pan over medium heat and let the pan warm up before cracking your eggs in. As the whites cook through, give them a flip. The key to not over cooking your eggs is to not leave your pan directly over the heat after you flip them, they cook quickly and that pan is hot! Spoon your rice into a bowl, drizzle with a little bit of hot sauce or soy sauce (if desired) and lay your eggs on top. Now get your pan back over medium high heat, add just a bit more olive oil if need be and slide in your sliced mushrooms and green onions. When they are finished go ahead and lay them over the top and you are ready to eat! If you are feeling a bit adventurous, try adding some hot sauce or pickled Jalapenos.

Nutritional Information

Calories: 340
Total Fat: 11.5 g
Saturated Fat: 3.1 g
Cholesterol: 326 mg
Sodium: 132 mg
Potassium: 425 mg
Total Carbohydrates: 41 g
Dietary Fiber: 3.5 g
Sugars: 2.5 g
Protein: 16.6 g

  • Vitamin A 15%
  • Vitamin C 12%
  • Calcium 8%
  • Iron 31%

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