The cheesy rice and starchy kidney beans put it in comfort food territory, while the sriracha, banana peppers, and lemon juice give it a spicy kick. With two eggs, it also contains over 12 grams of protein. Furthermore, since it only takes five minutes to prepare and uses ingredients that I normally have on-hand, it's the ideal weeknight dinner.
- 0.25 cup uncooked white rice (cook and set aside)
- 2 eggs
- a splash of milk
- 0.5-cm slice of cheese (cubed)
- handful of canned kidney beans (rinsed)
- pickled hot banana pepper slices
- lemon juice
- black pepper
|eggs & milk, sriracha, banana peppers, cheese, kidney beans|
In a bowl, whisk the eggs with a splash of milk (for fluffiness). Heat a little bit of olive oil in a frying pan over medium heat and pour in the eggs.
|eggs starting to bubble|
After around 30 seconds, when the eggs start to bubble, toss in the cheese and kidney beans.
|cheese and kidney beans added|
Using a spatula, push the eggs around to scramble them for a few seconds.
|scrambling the eggs|
When the eggs are nearly cooked, stir in a generous amount of sriracha and some lemon juice.
|sriracha and lemon juice added|
|cooked white rice added|
|ready to serve!|