Crispy Shrimp Chip Wasabi Chicken
20 min
italianchinesejapaneseamericanmexicanthaifrenchkoreanindianvietnamesemediterraneanspanishmiddle-easterngreek
Creamy Pepper & Egg Rice Bowl with Buttered Bread
A quick and comforting fusion rice bowl combining scrambled eggs with creamy frozen peppers, topped with crispy buttered bread. This dish blends Mediterranean creaminess with Asian-inspired rice bowls, perfect for breakfast or a light lunch.
25 min
Easy
2 servings
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Taste Profile
Sweet3/10
Salty4/10
Sour0/10
Umami5/10
Spicy1/10
🥄 Texture
Fluffy rice provides a neutral, slightly chewy base while the vegetable cream creates a smooth, saucy coating over the peppers. Scrambled eggs are soft and slightly custardy, and the buttered bread adds a crisp, crunchy contrast.
👃 Aroma
Warm buttery and eggy notes are dominant, balanced by the sweet-roasted scent of bell peppers and a light toasty smell from the bread. A faint peppery spice and creamy dairy aroma round out the overall comforting profile.
🍷 Pairs Well With
A light-bodied white wine (Pinot Grigio or Sauvignon Blanc) or a cup of green tea — both help cut the creaminess and refresh the palate.
🥗 Side Dishes
Quick cucumber or radish salad with a light vinaigrette, a small bowl of miso soup, or pickled vegetables (kimchi or pickles) to add acidity and contrast.
Ingredients(8 items)
- 12 eggs
- 21 cup cooked rice (or 1/2 cup uncooked rice)
- 31.5 cups frozen peppers (mixed colors)
- 41/4 cup vegetable cream
- 52 tablespoons butter
- 62 slices bread
- 7Salt and pepper to taste
- 81 tablespoon oil for cooking
Nutrition Information(per serving)
425
Calories
12g
Protein
48g
Carbs
22g
Fat
Instructions
- 1
If using uncooked rice, cook it in a pot with water according to package directions (about 15-18 minutes). Set aside when done.
- 2
While rice cooks, heat 1 tablespoon oil in a pan over medium heat. Add frozen peppers and cook for 3-4 minutes until softened, stirring occasionally. Pour in the vegetable cream, stir well, and simmer for 2 minutes. Season with salt and pepper. Remove to a plate.
- 3
In the same pan, melt 1 tablespoon butter over medium heat. Crack the 2 eggs into the pan and scramble them with a fork until fully cooked (about 3 minutes). Season with salt and pepper.
- 4
Toast the bread slices in the pan with remaining butter until golden and crispy on both sides (about 2 minutes total).
- 5
Assemble your bowl: place cooked rice as the base, top with creamy peppers, then scrambled eggs. Serve with buttered toast on the side.
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