Broccoli, Tomato, and Egg Rice
“If you want to use up any leftover vegetables you might have in the back of your fridge, this egg rice recipe is the perfect solution. This recipe uses broccoli and tomatoes, but you can use whatever veggies you want.”
Start by making the rice. To do this, put a tablespoon of olive oil into a pan and heat. Then slice up a garlic clove and add. When the garlic starts to color, add the rice. Stir for a couple of minutes and then add the water and a teaspoon of salt. Cook over high heat for 7 minutes, then reduce and simmer for 8 more minutes. If the rice has absorbed all the water in this time but is still hard, add a little more water. Let stand for a short while, covered with a lid.
Prepare the vegetables. Wash and cut the broccoli into small florets. Dice 2 medium tomatoes and slice half an onion.
Put a good amount of olive oil into a large skillet and fry 1 clove of garlic, stirring often. When the oil has absorbed the flavor of the garlic, add the vegetables and fry over medium heat for 7–8 minutes, stirring often. Season with a small sprinkling of salt.
Next, add the cooked rice to the skillet (not all, just what you plan to use now; otherwise, it will be too much). Fry the rice with the vegetables over medium heat for 5–6 minutes, stirring often. If you like your food spicy, now is the time to add a little chili.
Cook the eggs in another skillet or pan. Fried, poached, hard-boiled... do them any way you like.
Arrange the rice and vegetables on a plate and top with the eggs.