Garlic and Onion Potato Rice with Fried Egg

Name: Garlic and Onion Potato Rice with Fried Egg
Total time: 30 min
Yield: 1 serving
Ingredients: 1 egg; 2 cloves of garlic, minced; 1 small onion, finely chopped; 1 medium potato, peeled and diced; 1/2 cup cooked rice; Salt and pepper to taste; 2 tablespoons olive oil

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30 minTotal time

EasyDifficulty

450kcal / serving

Ingredients

For 1 serving

servings

Ingredient substitutions

Olive oil Use the same amount of neutral vegetable oil.
Yellow onion Use the same amount of finely chopped shallot.
White rice Use the same amount of cooked brown rice; the result will be chewier.

Nutrition per serving

Estimated values for 1 serving, 450 kcal

Protein10 g

Carbohydrates53 g

Fat22 g

Fiber 4 g · Sugar 3 g · Sodium 450 mg

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A flavorful and satisfying main dish featuring garlic and onion-infused potato rice topped with a perfectly fried egg.

Main Dish

Steps

Heat 1 tablespoon of olive oil in a non-stick pan over medium heat.
Add the minced garlic and chopped onion to the pan and sauté until fragrant and slightly golden.
Add the diced potatoes to the pan and cook until they are tender and golden brown, stirring occasionally.
Stir in the cooked rice and season with salt and pepper to taste. Cook for an additional 2-3 minutes to allow the flavors to blend together.
Meanwhile, heat the remaining tablespoon of olive oil in a separate pan and fry the egg to your desired doneness.
Serve the garlic and onion potato rice on a plate and top with the fried egg.
Season with additional salt and pepper if desired and enjoy!

Tips for Garlic and Onion Potato Rice with Fried Egg

A broad non-stick skillet gives the potato pieces room to brown; crowding can make them steam and soften instead.
The rice should look separate and lightly glossy rather than wet or clumped; chilled, day-old rice works especially well.
For a runny yolk, serve the egg promptly so it stays soft and can mingle with the rice.

Drink pairing

A crisp dry cider
Its bright, lightly fruity character balances the savory browned potato and onion without overpowering the egg.

0% option: Sparkling apple juice

Storage

Refrigerate leftovers within 2 hours in a covered container and use within 3–4 days. Reheat until steaming hot; the fried egg may lose its original texture.