Créé avec l’IA
Butter Tomato Rice with Fried Egg
25 min 249 kcal par portion Facile
Ingrédients
4 Portions
- cooked white rice2 cups
- large eggs4 pieces
- medium tomatoes, diced2 pieces
- medium onion, chopped1 piece
- green chillies, chopped2 pieces
- butter2 tablespoons
- salt0,5 teaspoon
- black pepper0,5 teaspoon
Instructions
- 1
Heat 1 tablespoon of butter in a large skillet over medium heat.
- 2
Add the chopped onion and sauté for 2-3 minutes until translucent.
- 3
Add the chopped green chillies and diced tomatoes. Cook for 4-5 minutes until the tomatoes are soft and the mixture is slightly thickened.
- 4
Add the cooked white rice to the skillet. Stir well to combine with the tomato mixture.
- 5
Season with salt and black pepper. Mix thoroughly and cook for another 2 minutes.
- 6
Add the remaining 1 tablespoon of butter and stir until melted and evenly distributed.
- 7
In a separate non-stick pan, heat a small amount of butter or oil over medium heat. Crack the eggs into the pan and fry until the whites are set but the yolks are still runny, about 2-3 minutes.
- 8
Divide the butter tomato rice among four plates and top each serving with a fried egg.
- 9
