Easy Vegetable Eggs & Rice

Ever have a meal that was a breeze to make, tasted absolutely delicious, but the presentation was less than desirable? That’s the only way I can describe this meal. It’s really not much to look at. But it’s a very frugal and cheap alternative to rice & beans. Plus, it’s very versatile! You could add in other veggies, maybe a little leftover roast chicken or ham, and have a well rounded, one pan meal.

Now I can’t take credit for this meal. This comes from Hubs. When we were living with them, this was a meal his mom would make from time to time. I’ll be honest, I strayed away from it the first few times she made it. And to this day, twelve years later, I can’t tell you why.

What makes this meal great is that it’s a fast weeknight dinner that can be made in less than 30 minutes, and uses items from the fridge and pantry. It’s perfect for those times when you really need to get to the grocery store, but just haven’t had time. Just start rooting through those frugal pantry items, and you’ve got dinner! Bonus points for it reheating really well for lunch the next day.

It’s also stupidly simple. The hardest part of this recipe is letting the peppers and onions cook down long enough to get soft. The other perk to this recipe is that it is really easy to double, triple, or make however much you want. Within the confines of your cookware of course. When Hubs made this recipe to photograph, we had made a double batch so I would have some leftovers for lunch throughout the week.

Ingredients:

2 tablespoons butter
1 medium onion, diced
1 bell pepper, diced
2 cloves garlic, minced
6 eggs, beaten
1 cup wild rice, cooked according to directions
salt & pepper to taste
Optional: Sriracha, ketchup, or any other topping of your choice.
Note: If you’re adding in cooked ham or leftover roast chicken, you can add them in at any time since they’re already cooked. I personally would add them when I add the garlic, so they can cook with the veggies for a bit and get all flavorful.

Directions:

In a medium skillet, melt butter over medium heat. Add peppers and onions, cooking until softened, about 10 minutes. Add garlic and saute for another 3 to 5 minutes. {If the veggies are not softening even after 10 minutes, you can add a few tablespoons of water to help steam them a bit.}
Add eggs. Stir occasionally to scramble, and make sure they don’t stick.
When the eggs are done cooking, add in cooked rice and stir to combine. Serve warm plain, or with your choice of toppings.