Fried Eggs With Garlicky Green Rice
- Total Time
- 30 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 2cups brown or white basmati or long-grain rice, rinsed and drained
- ½teaspoon kosher salt, plus more for seasoning
- 2tablespoons olive oil
- 4large eggs
- Black pepper
- ½small bunch kale, stems removed and leaves finely chopped (about 1 packed cup)
- ½bunch fresh cilantro, stems discarded and leaves finely chopped (about 1 packed cup)
- ½bunch fresh parsley, stems discarded and leaves finely chopped (about 1 packed cup)
- 4garlic cloves, finely chopped
- 1jalapeño, seeded and finely chopped
- 4small pink radishes or 1 large watermelon radish, thinly sliced
- 4ounces cotija cheese or queso fresco
- 2limes, cut in wedges
- Hot sauce, for serving (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
600 calories; 21 grams fat; 8 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 2 grams polyunsaturated fat; 82 grams carbohydrates; 4 grams dietary fiber; 1 gram sugars; 20 grams protein; 594 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Cook rice with ½ teaspoon kosher salt according to package instructions. Set aside, covered, to steam.
- Step 2
Meanwhile, heat the oil over medium in your largest skillet or griddle until glistening. Crack in the eggs and cook until golden-brown around the edges, about 2 minutes. Cover loosely using a lid or aluminum foil and cook until the whites are just set and the yolks are still runny but starting to set. (They’ll break and mingle with the rice in a beautiful way.) Season with salt and pepper.
- Step 3
While the eggs cook, fluff the cooked rice with a fork, then stir in the kale, cilantro and parsley. Add the garlic and jalapeño a little at a time and taste, adding more salt, garlic or jalapeño to your liking.
- Step 4
Spoon rice into shallow bowls and top with the fried eggs, radishes, cheese and lime wedges. Serve with your hot sauce of choice.
Private Notes
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Cooking Notes
Sal
Having eaten my fill of little green army men as a child I can say that cilantro tastes nothing like little green army men. It lacks the petro-plastic bouquet of the bazooka troop or the lacerating mouth feel of the 30 caliber machine gunner. That being said I would go ahead and substitute fresh parsley or any other fresh herb that lacks pseudo military connections. I would stay away from French tarragon or your taste buds may surrender before the meal even begins...
Patricia
Yes, but I fry the riced cauliflower and add all other ingredients (one at a time) while frying the cauliflower! Serve on plates and top with eggs :-)!
M
Do you think this could be done with riced cauliflower for a low carb meal?
Sally
I used brown rice and added the beans and avocado suggested in the intro. The avocado might be optional, but the black beans seemed essential. Fabulous dinner, and I'm looking forward to the leftovers for lunch.
Jeanette
For something that was unbelievably easy to make, this was exceptionally good. Used feta instead of cotija cheese, and omitted the parsley in favor of extra cilantro. Also, I increased the kale because I like the greenery. Had leftover rice so I threw it into some stuffed peppers the next day (mixed with more feta, chopped tomatoes, and shallots- wonderful!). This rice is definitely making the rotation, and who doesn't love a runny egg yolk!
nb
My favorite kind of meal is a bunch of stuff in a bowl with an egg on top. This hit all the marks. The green rice itself is great. I had time on my hands while cooking brown rice so I quick pickled the radishes in lime juice. I also added avocado on top. Definitely adding it to my rotation.
Leslie
Just pick anything with a crunch you find satisfying! Cucumber, thin carrot coins, grape or cherry tomato halves, literally whatever you feel like!
Sam
Basically, BEST. RICE. EVER. I could easily eat this rice three times a week, with different accompaniments. It even won over my highly picky daughter. First time I made it, I pulled out some of the jasmine rice (what I used) before adding the kale, herbs, etc., thinking she would touch it after the greens had been stirred in. Wrong! She pronounced the plain rice boring, and dug into the green rice. That's a WIN.
Jennie
Hi Eric - I am a super lover of cilantro, but I think basil (or Thai basil) maybe in a smaller proportion might be really good in this recipe. Let me know if you try it!
coyoteboo
Works really well with Parsley instead of cilantro (if you have someone who isn’t a fan) and can substitute shallots for garlic. DIVINE!
Eric Ligon
Any suggestions for an herb to replace the cilantro in this rice? I am one of those folks who believe that cilantro tastes like little green army men. I would appreciate some ideas here. Thank you in advance.
Bailey
I loved this! I added the avocado and beans as suggested. I also quickly pickled the radishes. I really enjoyed the pop of flavor!
sadah
Who knew green rice would be DO GOOD and a perfect way to eat your veggies? I highly recommend using curly kale for this, the texture works well with the rice.
Alexis
This rice is so good and feels so healthy. We made it with short grain brown rice. We julienned the radish and put a green salsa on top. We made a huge batch of the rice and have been having it for a quick breakfast - just heat up rice in a pan with a little water while the egg fries and then assemble with cotija and radish. Easy and filling breakfast!
K Say
This was shockingly good!! Admittedly I had low expectations and only made it cuz I had roughly the right ingredients in a pinch. WOW. So easy with such brilliant layers of flavor. Even my kids scarfed it down and said I should make it again Pass the smelling salts.
BFDCooks
I use this recipe ALL the time. I modify with whatever I have on hand to go on top and make the full serving even though only two of us are eating because the leftovers are a lunch time favorite.
Seamus
Cheap, easy and healthy go to that is perfect for meal prep. Added some hot sauce for extra kick and used farro because it's what I had and it turned out really good.
J
One of those simple but good recipes that's suitable for substitutions. Mine included: pearl couscous instead of rice, shaved parmesan, store-bought hot chilli oil for jalapenos, and lime zest instead of wedges. Regrettably I didn't have radishes, but I will make this again as is. For added protein I seared a tuna steak, made a quick honey soy glaze and had that on the side. Easy, satisfying, and filling meal.
Giovanna
Made this the other night, upping the parsley and kale to make up for leaving out cilantro (genetic aversion) and added the avocado. Would definitely add black beans next time, but it was tasty without! My partner went back for seconds!
Cathy Drzyzgula
This was a winner with our family tonight. I briefly sauteed the garlic, pepper and greens before adding to the rice so it would stay warm while frying the eggs. Always looking for vegetarian meal recipes and this is tasty.
Beth
A suggestion: keep the trimmed stems of the herbs in with the leaves. Chop them fine and they add tons of flavor and a nice crunch. Also a timesaver!
Great Falls Writer
So - I use two cups of rice which has been precooked, as opposed to cooking two cups of raw rice and using that? I often have this question with rice recipes…
MER
what's with all the stem discarding? just sliver them fine, fry for a few minutes in oil with the garlic, and throw them right into the rice. Alternately, run em through the blender with a little lime juice and add them to the mix
BFDcooks
This is my most used recipe, delicious and fast and makes a ton! I sub eggs for shrimp sometimes or even do without protein, the crema is nice add but it doesn’t need it if you don’t have
Charlotte
I stirred black beans into the rice mixture and added cubed curry fried tofu at the end - it was fantastic!
Amy
Such a fun, pretty and delicious recipe! I didn’t have kale but fresh spinach worked great. Per other comments I used feta and added lime zest, and I quick pickled the radishes. Fantastic. Even my picky kids gobbled it up!
Vickie
I have made this dish several times and it is always delicious and my whole family enjoys it. I pickle the radishes a few hours ahead of time in a little rice vinegar, salt and sugar which adds a nice flavor. Sometimes I add grilled chicken. The cojita is such a nice addition.
Victoria
Delicious! I thought the raw garlic was a little strong (or maybe I just used too much), so next time I made it, I sauteed the garlic and jalapeno for about 30 seconds before adding the rice to toast. Then added the water to cook the rice. I tossed the kale on top of the rice a few minutes before it was done, so it could get a little extra steam time, and it was perfect. Oh and I added a tablespoon of butter to the rice at the end :) Yum!
sarah
Delicious. So many different flavors, colors, and textures. Served with sliced avocado and took other commenters’ advice to pickle the radishes in lime juice, sugar, and salt. I added some thinly sliced red and yellow bell peppers to the brine as well. Used the food processor to mince the greens, herbs, and garlic. Also added the zest of the lime to the rice which I highly recommend.
Janet H.
I made a double batch, exactly as written, with the intent on having it again the next day. A perfect recipe,....but the rice was so good, that the next day, instead of fried eggs I made Sam Sifton´s recipe for soy sauce pickled eggs, nestled them over the rice and left out the cheese. Boom.
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