Yields 4-8oz. ramekins / 4 servings.

1 C jasmine or white rice of choice

2 C water

2 Tsp olive oil

2 Spears of asparagus, cut into ¾” pieces.

½ Red bell pepper, cut into ½” strips

2 Tsp butter

4 Large eggs

1 green onion

Salt to taste

*You can substitute whatever veggies you like.

*Ramekins to not have to be 8 oz. It is flexible.

In a small pot add the rice. Rinse the rice off and drain excess water out of pot. Add the 2 C of water to the pot and a pinch of salt. Place over medium heat and bring to a boil. Once the rice boils turn to low and cover. Cook until tender, about 15 minutes. Set aside to cool.

While the rice is cooking place and medium skillet over medium heat and add the olive oil. Once hot add the veggies and a pinch of salt. Cook until still slightly firm stirring occasionally. Set aside to cool.

In a medium size non-stick skillet over medium heat melt the butter. Crack in the eggs and sprinkle evenly with a pinch of salt. Once the egg white goes from clear to opaque flip the eggs over and cook another minute or to desired doneness (instead of flipping add a TB of water and cover the pan).

Butter the ramekins lightly. In a large bowl mix together the rice and veggies. Spoon the mixture into the ramekins and push down compact the rice. Turn the ramekins upside down onto a plate. Lift the ramekin away. Place the fried egg over the top of the rice. Garnish with chopped green onion and serve. This is great by itself or alongside your favorite meat. Enjoy!

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