Creamy Pepper & Egg Rice Bowl with Buttered Bread
25 min
Mexican-Style Crab and Egg Rice Bowl with Roasted Vegetables
A colorful and easy Mexican-inspired rice bowl topped with scrambled eggs, crab sticks, and crispy roasted vegetables. This one-pan meal is perfect for beginners and comes together in under 30 minutes with minimal cleanup.
25 min
Easy
2 servings
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Taste Profile
Sweet2/10
Salty6/10
Sour4/10
Umami6/10
Spicy1/10
🥄 Texture
A mix of fluffy warm rice and soft, gently scrambled eggs combined with tender, slightly flaky shredded crab creates a comforting base. Roasted broccoli and zucchini add a pleasant contrast with slight char and bite, while crumbled feta provides occasional creamy, crumbly pops.
👃 Aroma
Savory, slightly briny seafood notes from the crab sticks and a toasty, roasted vegetable scent dominate, brightened by tangy dried tomato and citrus from the lime. A light olive oil and egg aroma rounds it out, giving a warm, homey fragrance with a fresh lemony lift when lime is squeezed over.
🍷 Pairs Well With
Crisp, citrus-forward Sauvignon Blanc or a light Mexican lager; nonalcoholic: sparkling water with lime.
🥗 Side Dishes
Simple avocado and tomato salad, black beans or a warm corn and cilantro salad, or tortilla chips with pico de gallo and lime.
Ingredients(10 items)
- 12 cups cooked rice
- 24 eggs
- 31 cup crab sticks (shredded)
- 42 cups broccoli florets
- 51 medium zucchini (sliced)
- 62 tablespoons olive oil
- 71/2 cup crumbled feta cheese
- 82 tablespoons dried tomatoes (chopped)
- 91 lime (cut into wedges)
- 10Salt and pepper to taste
Nutrition Information(per serving)
485
Calories
28g
Protein
52g
Carbs
18g
Fat
Instructions
- 1
Heat 1 tablespoon of olive oil in a large pan over medium-high heat. Add broccoli florets and zucchini slices. Cook for 5-7 minutes, stirring occasionally, until vegetables are tender and slightly golden. Season with salt and pepper. Remove vegetables to a plate.
- 2
In the same pan, add remaining 1 tablespoon of olive oil. Add shredded crab sticks and cook for 2 minutes, stirring gently. Push crab sticks to the side of the pan.
- 3
Crack the 4 eggs into the pan and scramble them gently with the crab sticks for 3-4 minutes until eggs are cooked through. Mix in the chopped dried tomatoes.
- 4
Add the cooked rice to the pan and stir everything together for 2 minutes until well combined and warmed through.
- 5
Divide the mixture into serving bowls, top with roasted vegetables, crumbled feta cheese, and serve with lime wedges on the side for squeezing over the top.
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