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Eggs In Rice Nests

Jaden's picture
Eggs in Rice Nests complete delicious food.
Ingredients
  Water 1 Cup (16 tbs)
  Brown rice 1⁄2 Cup (8 tbs)
  Reduced-sodium instant chicken bouillon 1⁄2 Teaspoon
  Reduced sodium instant chicken bouillon 1⁄2 Teaspoon
  Finely chopped green onions 1⁄2 Cup (8 tbs) (with tops)
  Sliced almonds 1⁄2 Cup (8 tbs)
  Italian seasoning 1⁄2 Teaspoon, crushed
  Eggs 4
  Shredded low-moisture part-skim mozzarella cheese 2 Ounce (2 ounce)
  Shredded low moisture part skim mozzarella cheese 2 Ounce (2 ounce)
Directions

In medium saucepan, stir together water, rice, and bouillon. Cook according to package directions. Remove from heat. Stir in onions, almonds, and seasoning. Spoon 1/2 cup of the mixture into each of 4 (10-ounce) lightly greased ovenproof bowls or custard cups. With back of spoon, gently push mixture up side of each cup to make an indentation in center.

Break and slip 1 egg into each cup and sprinkle each with 2 tablespoons of the cheese. Bake in preheated 350ºF oven until whites are completely set and yolks begin to thicken but are not hard, about 12 to 18 minutes.

Mexican Style: Substitute 1 can (4 oz.) chopped green chilies, drained, for Italian seasoning. Stir 1/2 cup shredded Cheddar cheese into rice mixture. Omit mozzarella cheese. Spoon 1 tablespoon taco sauce over each egg. Bake as above.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Chinese
Course: 
Breakfast
Taste: 
Savory
Feel: 
Smooth
Method: 
Stir Fried
Interest: 
Holiday, Kids, Party
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Cheese, Egg, Vegetable
Preparation Time: 
10 Minutes
Cook Time: 
30 Minutes
Ready In: 
40 Minutes
Servings: 
4

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