Rice with Egg

Step 1

Rinse the 1 cup rice in a fine-mesh strainer until the water runs clear. Combine rice and 2 cups water in a medium saucepan; bring to a boil over high heat.

Step 2

Reduce heat to low, cover, and simmer until the rice is tender and water is absorbed, about 15-18 minutes. Remove from heat and let stand, covered, for 5 minutes.

Step 3

While the rice cooks, place the 4 eggs in a small saucepan and cover with cold water. Bring to a boil, then remove from heat, cover, and let sit for 10-12 minutes for hard-boiled eggs.

Step 4

Drain the eggs and cool under cold running water. Peel and slice into rounds or quarters.

Step 5

In a small skillet, heat the 1 tbsp olive oil over medium heat. Add the 1 cup frozen peas and cook, stirring, until heated through and bright green, about 3-4 minutes. Season with the 0.5 tsp salt and 0.25 tsp black pepper.

Step 6

Fluff the rice with a fork and divide among two bowls. Top with the cooked peas and sliced eggs. Cut the 1 lime into wedges and serve alongside for squeezing over the top.