Eggy Rice with Swiss Chard and Peas
1 1/2 tablespoons olive oil
2-3 garlic cloves, minced
1/2 cup peas, fresh (or frozen)
1/2 cup Swiss chard leaves, cut chiffonade
1 cup cooked rice, brown or white
2 small eggs or 1 large egg
3 tablespoons freshly grated parmesan cheese
4-5 large basil leaves, cut chiffonade
1. Prep all ingredients before you start cooking - this saves some scrambling later on! This recipe make an eggy rice bowl for one person, so double/triple/quadruple ingredients and cooking times for multiple diners.
2. Heat the olive oil in a small saucepan over medium heat. Add garlic and saute briefly - about 1 minute.
3. Add peas and saute until al dente (and heated through, for frozen peas).
4. Add chard and saute until it begins to wilt - 1-2 minutes.
5. Add rice; season with a generous pinch of salt and a dash of pepper. Continue to saute until the rice is heated through and it's just starting to cling to the bottom of the pan (if you're not using a non-stick pan).
6. Add eggs, break the yolks and incorporate into the rice mixture. Stir periodically until no uncooked white is visible but the yolk is still creamy (or until the egg is cooked to your preference).
7. Remove from heat and transfer to a bowl. Stir in parmesan and basil and enjoy!
