Egg-topped zucchini and tomato rice
Lunch was a quick and simple affair. It had to be. I couldn’t be bothered to do anything more complicated than a one-pot rice dish because my mind is on Sam’s exhibit. That is today’s priority. That is today’s highlight.
Made with pre-cooked pork, day-old rice, fresh vegetables and sweet basil, this egg-topped zucchini and tomato rice is filling, colorful and tasty to the last spoonful. It is fried rice cooked Asian-style but the flavors are more Mediterranean than Asian. Just go through the ingredients list and you’ll get the picture.
The meat can be grilled, broiled, braised, steamed… so long as it’s cooked. The egg is optional but it does make the simple rice dish a lot more exciting. So says the egg lover.
Recipe: Egg-topped zucchini and tomato rice
- about 4 tbsps. of olive oil
- 1 c. or more of diced cooked meat (chicken, pork, beef or lamb — or even seafood, if that’s your thing)
- salt and pepper
- 1/2 tsp. of paprika
- 1/2 tsp. of minced garlic
- 1 onion, roughly chopped
- 2 tomatoes, diced
- 1 zucchini, diced
- a generous pinch of dried oregano (or the leaves from one stalk, if using fresh)
- 2 to 3 c. of day-old rice
- about 12 large sweet basil leaves, roughly chopped
- more basil leaves, to garnish
- 2 eggs, fried sunny side up or poached
- Heat the olive oil in a frying pan. Add the pork, season with salt and pepper, and sprinkle with paprika. Cook, stirring occasionally, until the meat pieces are lightly browned.
- Add the garlic, onion, tomatoes, zucchini and oregano. Sprinkle with more salt and pepper. Stir fry for about two minutes or just until the zucchini is cooked through.
- Add the rice and chopped basil. Sprinkle with a bit more salt and pepper. Stir fry until the rice is heated through.
- To serve, place some of the rice on a plate, top with egg and sprinkle with the reserved basil (see how to make basil chiffonade).
Preparation time: 5 minute(s)
Cooking time: 10 minute(s)
Number of servings (yield): 2 to 3