Rice with egg - excellent breakfast

Paraphrasing the expression of a famous humorist, I want to say: "Rice is not only a valuable cereal, but ..." Indeed, rice is a universal and useful product. From it you can cook a variety of different dishes - sushi, Uzbek pilaf, Spanish paella, traditional porridge in Russia or just rice with an egg. In addition, starch is produced from it, and seeds are pressed from the embryos by the oil. In China, they drink traditional rice wine, in Japan they prepare vodka sake and sweets for the tea ceremony. Cereal straw is used for the production of special paper and cardboard.

Rice is one of the oldest cultures. It began to be cultivated in the countries of Southeast Asia more than 7 thousand years ago. In Russia, this grass appeared relatively recently, only "some" five hundred years ago.

The rice is nutritious, but it is low in calories, which allows using it in various diets for weight loss. At the same time, it is rich in vitamins of group B and vitamin E, which means it has a beneficial effect on the nervous system and skin and hair condition. The croup contains such trace elements as phosphorus, potassium, calcium, iron, zinc, selenium and iodine, as well as amino acids necessary for a person.

Rice is an excellent means for removing slag and excess moisture from the body, especially for unrefined, brown grains. The less it is processed, the more useful substances in it.

With the virtues of rice, we sorted it out. What can you cook from this wonderful product? The results of national cuisines deserve a separate discussion, and simple ones in cooking, but "with a twist" of the dish can be discussed.

Rice with egg

These two products combine one remarkable quality - they perfectly match almost any products, and indeed with each other - even more so.

All will be able to cook rice, although there are little secrets here. For example, before pouring the croup with water, you can fry it in vegetable oil until it is transparent - this will allow you to get an especially delicious, crumbly, "grain to the grain," garnish. By the way, if you serve rice with soy sauce, it will enrich its taste and add some "oriental" flavor.

So, one "good portion" will require about 100 grams of ready-made rice, 2 eggs, a quarter cup of milk or water, cooking oil, salt. In the heated frying pan fry rice lightly, beat 2 eggs (do not bother with the blender, no lush mass is required, just mix the egg in a convenient dish with a fork until uniform). Egg mass salt, if someone loves more peppery - pepper, pour into a frying pan and continue to fry all together. Rice with egg will be ready literally in 3-4 minutes - fry better under the lid, so that the egg is guaranteed to "come down". Carefully put the resulting omelet in a plate, trying not to break the shape (the beauty of the dish is also an important factor for gourmets), you can sprinkle with greens on top. Rice with eggs can be eaten at any time of the day, even before bed, if you really want to! It is especially good as an easy, but nutritious breakfast.

This recipe can become a basis that can be diversified as much as imagination and the availability of products allow. For example, you can fry the rice with ham or sausage, and add the grated cheese to the beaten egg. There are lots of options. It's very tasty if you cook rice with vegetables and eggs, and here you can also open up a space for experiments - it can be fried traditional onions and tomatoes, or ready-frozen mixtures. As they say - it's a matter of taste. Bon Appetit!