Garlicky Spinach Rice & Crispy Eggs

Garlicky green rice crowned with crisp-edged eggs. Wilt spinach separately so it does not water down the finished rice.

Why you’ll love this recipe

• Garlicky green rice crowned with crisp-edged eggs.
• Wilt spinach separately so it does not water down the finished rice.
• Makes 2 servings with measured ingredients and clear timing.

What you’ll need

Keep everything measured and close by before you start. You’ll find the full quantities in the printable recipe card below.

• 3/4 cup rice
• 2 eggs, whole
• 3 cups spinach
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 1/2 cups water
• 1/4 tsp salt
• 1/8 tsp black pepper

Let’s make it

1. 01

   Prep the ingredients

   Cook rice with measured water: boil, cover, simmer low 15 minutes and rest 5 minutes.

2. 02

   Heat half the oil in a skillet

   Heat half the oil in a skillet. Stir garlic for 30 seconds, then wilt spinach for 2 minutes.

3. 03

   Fold spinach and garlic into the cooked rice

   Fold spinach and garlic into the cooked rice.

4. 04

   Heat remaining oil in a nonstick skillet

   Heat remaining oil in a nonstick skillet. Fry eggs 3–5 minutes, covering briefly, until yolks and whites are set to 160°F. Serve over rice.

5. 05

   Finish and serve

   Taste and finish with the measured salt and black pepper; use less salt if a prepared sauce is already salty.

Make It Even Better

Wilt spinach separately so it does not water down the finished rice.

Make it your own

Use kale chopped finely and cook it until tender before mixing.

What to serve with it

Fluff the rice just before serving and divide the toppings evenly. Serve promptly, then cool any leftovers in shallow containers rather than leaving them in the warm pot.

Storage & reheating

Refrigerate in a shallow covered container within 2 hours and use within 3 days. Reheat cooked leftovers to 165°F throughout; keep any raw salad garnish separate.