Brown Rice with Omelet
Elevate your weeknight meals with this hearty and wholesome Brown Rice with Omelet recipe—a winning combination of nutty brown rice and a fluffy, golden omelet. Perfectly cooked brown rice, seasoned with just a touch of salt, forms the foundation of this simple yet satisfying dish, while the omelet, enriched with milk and black pepper, brings a delicate richness. A clever blend of butter and olive oil ensures the eggs cook to silky perfection. Optional garnishes like chopped green onions and a splash of soy sauce add a customizable touch of freshness and umami. Ready in just 40 minutes, this balanced meal is a fantastic choice for a quick, nutritious dinner for two!
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Recipe Information
Ingredients
- 1 cup brown rice
- 2 cups water
- 0.5 teaspoon salt
- 3 large eggs
- 2 tablespoons milk
- 0.25 teaspoon black pepper
- 1 tablespoon butter
- 1 teaspoon olive oil
- 2 tablespoons green onions (optional, chopped)
- 1 teaspoon soy sauce (optional)
Instructions
Rinse 1 cup of brown rice under running water until the water runs clear. This will help remove excess starch.
In a medium-sized pot, combine the rinsed brown rice, 2 cups of water, and 0.5 teaspoon of salt. Bring to a boil over medium-high heat.
Once boiling, reduce the heat to low, cover the pot with a lid, and let the rice simmer for 25–30 minutes or until all the water is absorbed.
Remove the pot from heat and let the rice rest, covered, for 5 minutes. Fluff with a fork before serving.
While the rice is cooking, crack 3 large eggs into a mixing bowl. Add 2 tablespoons of milk, 0.25 teaspoon of black pepper, and a pinch of salt (optional) to taste. Whisk thoroughly until well combined.
Heat 1 tablespoon of butter and 1 teaspoon of olive oil in a non-stick frying pan over medium-low heat.
Once the butter has melted, pour the egg mixture into the pan. Tilt the pan gently to spread the eggs evenly.
Cook the omelet for 2–3 minutes or until the edges start to set. Use a spatula to carefully fold the omelet in half. Continue cooking for another minute or until fully set. Remove from heat.
To serve, divide the cooked brown rice between two bowls or plates. Place half of the omelet on top of each portion of rice.
Optionally, garnish with 2 tablespoons of chopped green onions and drizzle with 1 teaspoon of soy sauce for added flavor.
Nutrition Facts
Calories |
299 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.9 g | 22% | |
| Saturated Fat | 6.7 g | 33% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 812 mg | 35% | |
| Total Carbohydrate | 24.4 g | 9% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 1.3 g | ||
| Protein | 12.9 g | 26% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 99 mg | 8% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 185 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
