Cheesy Potato and Onion Rice Bowl

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35 minTotal time
MediumDifficulty
550kcal / serving

Ingredients

For 1 serving

Ingredient substitutions

  • Shredded cheese An equal amount of Monterey Jack or mild cheddar
  • White rice An equal amount of cooked brown rice
  • Green onions A small amount of finely chopped chives

Nutrition per serving

Estimated values for 1 serving, 550 kcal

Protein22 g
Carbohydrates66 g
Fat22 g

Fiber 4 g · Sugar 3 g · Sodium 650 mg

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A comforting and flavorful main dish that combines cheesy potatoes and onions with rice for a satisfying meal.

Main Dish

Steps

  1. Heat a tablespoon of oil in a pan over medium heat.
  2. Add the diced potatoes and cook until golden brown and crispy, about 8-10 minutes.
  3. Remove the potatoes from the pan and set aside.
  4. In the same pan, add the sliced onions and cook until they are caramelized and soft, about 8-10 minutes.
  5. Meanwhile, in a separate pan, cook the eggs to your preference (fried, scrambled, or poached).
  6. Once the onions are caramelized, add the cooked rice to the pan and mix well.
  7. Season the rice and onion mixture with salt and pepper to taste.
  8. Add the cooked potatoes back into the pan and stir to combine.
  9. Sprinkle the shredded cheese on top of the mixture and cover the pan to allow the cheese to melt.
  10. Once the cheese is melted, remove from heat.
  11. Serve the cheesy potato and onion rice in a bowl, topped with the cooked eggs.
  12. Garnish with chopped green onions and hot sauce, if desired.

Tips for Cheesy Potato and Onion Rice Bowl

  • For distinct textures, serve promptly; the potatoes soften as they sit against the rice and melted cheese.
  • A wide nonstick skillet gives the rice and potatoes room and makes it easier to avoid crushing the potato pieces.
  • Use freshly cooked rice that has cooled slightly, or chilled leftover rice, so the bowl is less likely to turn mushy.

Drink pairing

A crisp pilsner
Its clean, refreshing finish balances the cheesy richness and complements the browned potatoes.

0% option: Sparkling water with a squeeze of lemon

Storage

Refrigerate leftovers within 2 hours in a covered container and keep for 3–4 days. Reheat until steaming hot; eggs may become firmer.

Frequently asked questions

How can I tell when the potatoes are ready?
Look for golden, crisp edges and a tender center when pierced with a fork.

Can I prepare any part ahead?
Cook the rice and dice the potato ahead; refrigerate them separately and use within 3–4 days. The bowl is best assembled just before serving.

How do I keep the rice from becoming mushy?
Use rice with separate, distinct grains and avoid stirring more than needed when combining it with the other ingredients.
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