Best 3 Rice Pilaf With Scrambled Eggs Recipes

Rice pilaf with scrambled eggs is a delectable dish that combines the fluffy texture of rice with the richness of eggs, making it a satisfying meal or side dish. Whether you're looking for a quick and easy weekday breakfast, a hearty brunch option, or a comforting dinner, this versatile dish offers a delightful balance of flavors and textures that will tantalize your taste buds. With a few simple ingredients and a few easy steps, you can create a culinary masterpiece that will leave you craving more.

Here are our top 3 tried and tested recipes!

RICE PILAF

Rice Pilaf image

Provided by Food Network Kitchen

Categories side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 8

Ingredients

2 tablespoons butter
1 small onion, finely chopped
1 1/2 cups rice
Salt
Pepper
3 cups chicken stock, warmed
1/4 cup chopped parsley
1/4 cup toasted pinenuts

Steps:

Melt butter in saucepan and cook onion over medium heat until golden. Stir in rice and cook for 1 minute. Season with salt and pepper. Stir in chicken stock and bring to a boil. Cover and turn heat down to low. Simmer gently for 20 minutes. Fluff rice with a fork and stir in parsley.

RICE PILAF WITH SCRAMBLED EGGS

Rice Pilaf with Scrambled Eggs image

This delightful dish is made with sauteed rice and onion, then boiled in chicken broth. The curry aroma and hint of ginger help make this mouthwatering cuisine a dish to savor again and again. Hot green pepper sauce (such as Tabasco®) makes a great addition to the finished product.

Provided by The Foreign Epicure

Categories Rice Pilaf

Time 1h12m

Yield 6

Number Of Ingredients 18

Ingredients

1 teaspoon curry powder
1 teaspoon minced ginger
½ teaspoon garlic powder
¼ teaspoon ground cinnamon
⅛ teaspoon paprika
⅛ teaspoon cayenne pepper
2 pinches ground cloves
2 tablespoons butter
2 ribs celery, minced
½ yellow onion, minced
3 baby carrots, minced
2 cloves garlic, minced
1 cup long-grain rice, rinsed and drained
2 cups chicken broth
3 eggs, beaten
½ teaspoon dried cilantro
½ teaspoon dried parsley
salt and ground black pepper to taste

Steps:

Combine curry powder, ginger, garlic powder, cinnamon, paprika, cayenne pepper, and cloves in a small bowl to make rice seasoning.
Heat skillet to medium-high heat. Grease with butter. Add celery, onion, and carrots; cook and stir until browned and onions are soft and translucent, about 5 minutes. Stir in garlic and 4 pinches of the rice seasoning. Cook until fragrant, about 3 minutes. Add rice and stir until evenly coated, about 2 minutes.
Stir chicken broth into the rice mixture. Increase heat to high and bring to a boil. Cover and reduce to medium heat; cook until rice is tender, 18 to 20 minutes.
Pour eggs into the rice-broth mixture; cook and stir over medium-high heat until set, about 4 minutes. Fluff rice pilaf with a fork. Mix in cilantro and parsley; season with salt and pepper.

Nutrition Facts : Calories 200.1 calories, Carbohydrate 29.7 g, Cholesterol 92 mg, Fat 6.5 g, Fiber 1.8 g, Protein 5.7 g, SaturatedFat 3.2 g, Sodium 476.4 mg, Sugar 2.1 g

RICE PILAF WITH SCRAMBLED EGGS

Rice Pilaf with Scrambled Eggs image

This delightful dish is made with sauteed rice and onion, then boiled in chicken broth. The curry aroma and hint of ginger help make this mouthwatering cuisine a dish to savor again and again. Hot green pepper sauce (such as Tabasco®) makes a great addition to the finished product.

Provided by The Foreign Epicure

Categories Rice Pilaf

Time 1h12m

Yield 6

Number Of Ingredients 18

Ingredients

1 teaspoon curry powder
1 teaspoon minced ginger
½ teaspoon garlic powder
¼ teaspoon ground cinnamon
⅛ teaspoon paprika
⅛ teaspoon cayenne pepper
2 pinches ground cloves
2 tablespoons butter
2 ribs celery, minced
½ yellow onion, minced
3 baby carrots, minced
2 cloves garlic, minced
1 cup long-grain rice, rinsed and drained
2 cups chicken broth
3 eggs, beaten
½ teaspoon dried cilantro
½ teaspoon dried parsley
salt and ground black pepper to taste

Steps:

Combine curry powder, ginger, garlic powder, cinnamon, paprika, cayenne pepper, and cloves in a small bowl to make rice seasoning.
Heat skillet to medium-high heat. Grease with butter. Add celery, onion, and carrots; cook and stir until browned and onions are soft and translucent, about 5 minutes. Stir in garlic and 4 pinches of the rice seasoning. Cook until fragrant, about 3 minutes. Add rice and stir until evenly coated, about 2 minutes.
Stir chicken broth into the rice mixture. Increase heat to high and bring to a boil. Cover and reduce to medium heat; cook until rice is tender, 18 to 20 minutes.
Pour eggs into the rice-broth mixture; cook and stir over medium-high heat until set, about 4 minutes. Fluff rice pilaf with a fork. Mix in cilantro and parsley; season with salt and pepper.

Nutrition Facts : Calories 200.1 calories, Carbohydrate 29.7 g, Cholesterol 92 mg, Fat 6.5 g, Fiber 1.8 g, Protein 5.7 g, SaturatedFat 3.2 g, Sodium 476.4 mg, Sugar 2.1 g

Tips:

Use high-quality ingredients: The better the quality of your ingredients, the better your pilaf will be. Look for fluffy, long-grain rice, fresh vegetables, and flavorful spices.
Rinse the rice: Rinsing the rice before cooking helps to remove starch and prevent it from becoming sticky.
Toast the rice: Toasting the rice before adding the liquid helps to bring out its nutty flavor.
Use a tight-fitting lid: A tight-fitting lid will help to create steam and ensure that the rice cooks evenly.
Let the pilaf rest: After cooking, let the pilaf rest for a few minutes before fluffing it with a fork. This will help to prevent the rice from becoming mushy.
Add your favorite toppings: Once the pilaf is cooked, you can add your favorite toppings, such as scrambled eggs, chopped nuts, or dried fruit.

Conclusion:

Rice pilaf with scrambled eggs is a delicious and versatile dish that can be served for breakfast, lunch, or dinner. It is a great way to use up leftover rice and it can also be made with a variety of different vegetables and spices. With a few simple tips, you can make a perfect rice pilaf every time.