Dine on a dime: Transform fridge leftovers into flavourful rice

Rice with egg is a quick, simple, and delicious way to prepare dinner at home if you’re not aiming to reach culinary heights. For many, it's a nostalgic reminder of student days when cooking something out of nothing was necessary, especially when funds were low. This recipe is a lifesaver everyone should know.

Rice with egg can be topped with almost anything: a piece of carrot, leftover cabbage, a bit of corn, or canned beans—the variations are endless. The base of the dish is rice and egg, and the rest depends on what's in your fridge and your imagination.

It should be noted that rice with eggs is not only an emergency option but also a tasty, filling dish that provides carbohydrates, proteins, and fats. Adding vegetables—the more, the better—enhances flavour and colour and increases the nutritional value of the meal. It's worth garnishing the dish with chopped fresh herbs, roasted pumpkin, or sunflower seeds. And if you have a slice of cheese in your fridge, don’t hesitate to use it.

Ingredients:

            
• 100g of rice,
• 1 egg,
• 1 carrot,
• 3 tablespoons of frozen green peas,
• 1 small onion,
• Canola oil,
• Salt, pepper, basil, oregano.

Preparation:

            
1. Cook the rice (see how) in lightly salted water. Once cooked, gently fluff with a fork to separate the grains.
2. Finely dice the onion and sauté it in heated oil.
3. Add the carrot, grated coarsely, and peas to the onion. Cook over medium heat until the vegetables soften.
4. Add the rice and cook everything for another minute.
5. Beat the egg with the spices in a separate bowl and add this to the rice with vegetables.
6. Mix everything vigorously and cook until the egg sets.
7. Sprinkle the dish with chopped fresh herbs or grated cheese if desired.