Lunch
Rice Pan with Egg and Peas
A quick rice pan of cooked rice and soft-steamed peas, bound with whisked egg into soft scrambled egg. A teaspoon of rapeseed oil and a little chives add flavour without any heat. A simple, filling dish from just a handful of ingredients.
- Vegetarian
- Quick
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Ingredients
- 300 g cooked rice
- 150 g peas (frozen)
- 2 eggs
- 1 tsp rapeseed oil
- 1 tbsp chives (optional)
- 1 pinch salt
Method
- Steam the peas soft in a little water and drain.
- Warm the oil gently in a non-stick pan and heat the rice and peas through.
- Whisk the eggs, add and let set into soft scrambled egg over low heat.
- Season with chives and a pinch of salt.
Why this recipe is gentle
The rice and peas are only warmed through over low heat and the egg stays soft, which keeps the pan low-fat and easy to eat. There is no onion, garlic, tomato or spice, so it tastes calm and mild.
General information, not medical advice or a treatment claim. Reactions are individual. If heartburn or reflux is frequent, severe or persistent, see a doctor.
Tips
- How well you tolerate the dish depends on the fat level, portion size and your personal triggers.
- Let the egg set only softly over low heat so nothing scorches or browns heavily.
- A great way to use leftover rice from the day before: just warm it through.
