- Main
- Eggs
- Stovetop
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- Beginner-friendly
Good for, as AI judged the whole recipe.
Ingredients
- 1 1/2 cups
long-grain white rice, rinsed until the water runs clear
- 5 tbsp
olive oil
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Good for, as AI judged the whole recipe.
long-grain white rice, rinsed until the water runs clear
olive oil
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3 tbsp in step 2, 2 tbsp in step 7
yellow onion (large), finely chopped
tomatoes (medium), cored and chopped
water
fresh spinach, stems trimmed, roughly chopped
lemon, zested, then cut in half
salt, to taste
black pepper, to taste (optional)
eggs
Contains eggs (eggs).
Worked out from the ingredients.
Rinse the rice in a sieve under cold water until the water running through is nearly clear, about 30 seconds, then let it drain. Chop the onion and tomatoes, and have everything else ready by the stove.
10 min
Heat 3 tablespoons of the olive oil in a large deep skillet or wide saucepan over medium heat. Add the onion and a good pinch of salt and cook, stirring now and then, until soft and translucent, 6 to 8 minutes. Don't let it brown much.
8 min
Add the chopped tomatoes and 1/2 teaspoon salt. Cook, stirring, until the tomatoes collapse into a thick, jammy sauce and most of their liquid has cooked off, 6 to 8 minutes.
8 min
Stir in the drained rice and cook for 1 minute so every grain is coated in the oil and tomato. Pour in the water, add 1 teaspoon salt, and stir once. Bring to a boil.
4 min
Turn the heat to low, cover tightly, and simmer without lifting the lid until the water is absorbed and the rice is tender, 15 minutes.
15 min, hands-off
Pile the spinach on top of the rice, put the lid back on, and let it steam off the heat for 5 minutes. Then fluff everything together with a fork — the spinach will wilt into the rice. Stir in the lemon zest and the juice of half the lemon, then taste and add more salt, pepper and lemon juice as you like. Keep covered while you fry the eggs.
7 min
Heat the remaining 2 tablespoons olive oil in a nonstick or well-seasoned skillet over medium-high heat until it shimmers. Crack in the eggs (two at a time if the pan is small) and fry without moving them until the whites are set and the edges are brown and frilly, 2 to 3 minutes. The yolks should still be runny; for firmer yolks, cover the pan for the last minute. Sprinkle with salt and pepper.
4 min
Spoon the rice into bowls, set a fried egg on each, and serve with the remaining lemon half cut into wedges for squeezing over.
Shared by a TableFare cook (@cook3)
Version 1, saved Oct 9, 2026