I don’t know if Egg & Rice Breakfast Skillet is so much of a recipe as it is a method. It’s the perfect way of dealing with a little leftover rice or rice dish. Egg & Rice Breakfast Skillet works with just about any rice dish you might have.
It doesn’t seem to matter if it’s a leftover side dish like Mexican Rice or a Rice Pilaf or any Main Dish Rice Recipe, like Jambalaya, Fried Rice or Paella, it’s all good. This Egg & Rice Breakfast Skillet was made from leftover Paella after we’d eaten all the “good stuff!”
About Egg & Rice Breakfast Skillet:
Egg & Rice Breakfast Skillets can be made for one in any small skillet or made for a family in a large one. It helps to have a heavy bottomed skillet because it’s really a beautiful dish if the rice gets just slightly toasted on the bottom, soft and warm on the top and the egg cooks through just to your liking.
Although it’s pretty much hands-off, it does take a bit of time to cook the egg through. I like to heat the rice through first, then drop the egg into a well and cover the whole works with a lid.
Keep this back-pocket recipe in mind and you’ll be hoping for leftover rice. And of course, you can add all kinds of goodies to this dish if you’re working with plain rice. Leftover or sauteed veggies, ham (do you still have any Easter ham stashed?) bacon, pulled pork, etc. Make it your own.
Saving Money on Egg & Rice Breakfast Skillet:
Since you’ll be using leftover rice to start, the whole meal is really a “save.” Think about all those rice dishes you might normally toss because all the “good stuff” has been scooped out, leaving the rice behind!
Rice is one dish that needs some care if you’re planning to use it leftover. It can harbor a bacteria that won’t be destroyed by cooking. Refrigerate rice promptly after a dinner so you won’t inadvertently give it a chance to take hold.
Eggs are almost always inexpensive, and I’ve talked about saving on eggs over and over on my blog. Since eggs keep well for several weeks, I stock up when they’re at a low…right now, after Easter, I have several cartons in the fridge. I’m eggstatic about it! (I couldn’t pass it up…sorry!)Print
Egg & Rice Breakfast Skillet
Whether making for one or a crowd, this simple method works for almost any leftover rice dish!
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: varies
- 1 tablespoon oil
- 1/2 to 1 cup cooked rice per person
- 1 to 2 eggs per person
- condiments of choice
Add oil to a heavy bottomed skillet and heat to medium-high. Add rice (add a little water if dry) and place a lid on the skillet while the rice heats, about five minutes.
Remove lid, make a well in the rice for each serving of egg (one or two eggs per person) and crack egg into well. Reduce heat to medium. cover again and cook for four to seven minutes until egg is cooked to your liking.
Pay attention to the smell of the rice.
A little toasting on the bottom of the skillet is wonderful but if you detect any burning, move the skillet off heat for a minute, then continue to cook at a lower heat level.
Garnish as desired.
I’ll be sharing Egg & Rice Breakfast Skillet at Fiesta Friday #219, hosted this week by Jhuls at the Not So Creative Cook. Do stop by their sites when you have a minute – Fiesta Friday is a fun link up from some of the best bloggers and you’re going to fall in love with Juhl’s site!