Last night I arrived home after a solid 5-game match of Racquetball, and I was starving. Crunched for time, I also wanted to get a shower in while whatever I was going to eat was cooking (not too many prepared foods in my house). I went to the pantry and grabbed a box of Mexican Rice-A-Roni (actually rice and vermicelli) which I sautéed with country crock instead of actual butter. I added the water, brought it up to a boil, then turned it down to a simmer.
That took about 5 minutes, then I was in the shower. Fast forward 15 minutes, I’m out of the shower and the rice is almost done. Then I started cooking the eggs–6 six scrambled eggs minimum, although 8 leaves you with egg to the last bite. By the time those are done the rice is about there as well. I pile the eggs onto the rice, add some sriracha sauce, and mix it all together.
Shitty iPhone photo, but you get the idea
You can add any shredded cheese you like to the mix, although I didn’t have any. Instead, I went for some of the best sour cream around, from Gibb’s at Findlay Market. Made fresh on Thursdays, delivered on Friday mornings, this stuff is incredible, and it stays good for about a month!
I took some of the egg/rice mix and threw it on some Frito’s Scoops, and topped that with a little sour cream.
I’m normally left with a nice one pound container to use for any of the three meals today. I can wrap it up in a tortilla or fork it right from the container. I also like to throw it on toast with cheese–a rice and egg melt.
Naturally you can add meat to this, but again, I was working with what I had. Overall the version above costs about $10, and I’m including the sour cream, the entire bag of Fritos, the other half dozen eggs, and the bottle of sriracha sauce in that.
[...] love breakfast for dinner, but more specifically, I love eggs with dinner (as evidenced by this post). A veggie omelet with toast can tide me over, or, just as appetizing is a grilled muenster and [...]