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