Creamy Pepper & Egg Rice Bowl with Buttered Bread
25 min
Mediterranean Fusion Crab & Egg Rice Bowl
A colorful and protein-packed bowl combining crispy fried rice with scrambled eggs, tender crab sticks, and fresh vegetables. This easy fusion dish brings together Mediterranean and Asian flavors in one delicious, beginner-friendly meal that's ready in under 30 minutes.
22 min
Easy
2 servings
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Taste Profile
Sweet2/10
Salty6/10
Sour3/10
Umami7/10
Spicy0/10
🥄 Texture
Fluffy, slightly separated grains of day-old rice mixed with soft, scrambled eggs create a tender base. Small broccoli and zucchini pieces add a pleasant tender-crisp bite while chopped crab sticks are slightly chewy and feta provides creamy, crumbly pockets throughout.
👃 Aroma
Warm savory notes of cooked rice and eggs with a mild, briny seafood hint from the crab sticks and a pronounced tangy/creamy smell from the feta. A bright citrus lift from the squeezed lime cuts through the richness and freshens the overall aroma.
🍷 Pairs Well With
A crisp, acidic white wine like Sauvignon Blanc or a light pilsner; nonalcoholic option: sparkling water with a lemon or lime wedge.
🥗 Side Dishes
Simple Greek salad (cucumber, tomato, olives, red onion), warm pita with hummus or tzatziki, or roasted Mediterranean vegetables (eggplant, bell pepper, cherry tomatoes) to complement the bowl.
Ingredients(9 items)
- 12 cups cooked rice (day-old or cooled)
- 23 large eggs
- 31 cup crab sticks (chopped)
- 42 cups broccoli florets (chopped small)
- 51 medium zucchini (diced)
- 63 tablespoons olive oil
- 71/2 lime (juiced)
- 81/2 cup crumbled feta cheese
- 9Salt and pepper to taste
Nutrition Information(per serving)
485
Calories
28g
Protein
42g
Carbs
22g
Fat
Instructions
- 1
Heat 2 tablespoons of olive oil in a large pan over medium-high heat. Add the chopped broccoli and diced zucchini, cooking for 3-4 minutes until slightly softened. Season with salt and pepper.
- 2
Push the vegetables to the side of the pan. Add the remaining 1 tablespoon of oil, then add the chopped crab sticks and cook for 1-2 minutes, stirring gently.
- 3
Add the cooked rice to the pan, breaking up any clumps with your spoon. Mix everything together and cook for 2 minutes until heated through.
- 4
In a small bowl, beat the 3 eggs with a fork. Push the rice mixture to the sides again, pour the beaten eggs into the center, and scramble until cooked (about 2 minutes). Mix the cooked eggs throughout the rice.
- 5
Remove from heat. Squeeze lime juice over the bowl, sprinkle feta cheese on top, and season with salt and pepper to taste. Serve immediately.
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