Fennel and Zucchini Rice Bowl with Egg

A light and flavorful rice bowl featuring sautéed fennel and zucchini, topped with a perfectly fried egg. This dish is nutritious, easy to prepare, and makes for a satisfying meal.

Steps

1. Rinse the rice under cold water and then combine it with 1/2 cup of water in a small pot. Bring to a boil, cover, and reduce heat to low. Cook for about 15 minutes or until water is absorbed. 2. In a skillet, heat a teaspoon of olive oil over medium heat. Add the sliced fennel and sauté for about 3 minutes until it softens. 3. Add the diced zucchini to the skillet and cook for another 3-4 minutes until both vegetables are tender. Season with salt, pepper, and optional spices. 4. In another pan, heat a little olive oil and fry the egg to your liking (sunny-side up or over-easy). 5. Once the rice is cooked, fluff it with a fork and mix in the cooked beans. 6. Assemble the bowl: Start with a base of the rice and bean mixture, add the sautéed vegetables, and top with the fried egg. 7. Enjoy your nutritious meal!

1/2 cup rice 1/2 cup water 1/2 zucchini, diced 1/2 fennel bulb, sliced thin 1 egg 1/4 cup cooked beans (any type) Salt and pepper to taste Olive oil for cooking Optional: paprika or chili flakes for spice