Ingredients

For the Zucchini Rice Dish:

• Olive oil – for cooking
• Rice – 1 cup
• Water – 2 cups
• Zucchini – 1, grated or finely diced
• Salt – to taste
• Eggs – 4
• Pepper – to taste
• Sour cream – 150 g (5 oz)
• Olive oil – 1 tbsp (for eggs)
• Spring onion – to taste, finely chopped
• Cherry tomatoes – 5-6, halved
• Parsley – for garnish

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Step-by-Step Instructions

1. Cook the Rice:

• Heat the oil: In a medium saucepan, heat a drizzle of olive oil over medium heat. Once the oil is warm, add 1 cup of rice and toast it lightly for about 2-3 minutes, stirring frequently. This step enhances the flavor of the rice.
• Add water and cook: Add 2 cups of water to the toasted rice, and bring it to a boil. Reduce the heat to low, cover the pan, and let the rice simmer for 15-18 minutes, or until all the water has been absorbed and the rice is tender. Set aside.

2. Prepare the Zucchini:

• Grate or dice the zucchini: While the rice is cooking, wash the zucchini and either grate or finely dice it, depending on your preference. Grating will create a softer texture, while diced zucchini will add a bit more bite.
• Cook the zucchini: Heat a tablespoon of olive oil in a skillet over medium heat. Add the grated or diced zucchini and sauté for about 5 minutes, or until tender. Season with salt and pepper to taste.

3. Combine the Rice and Zucchini:

• Once the zucchini is cooked, add it to the cooked rice and stir well to combine. Adjust the seasoning with additional salt and pepper if needed. Set aside.

4. Cook the Eggs:

• Heat the olive oil: In a small skillet, heat 1 tablespoon of olive oil over medium heat.
• Cook the eggs: Crack the 4 eggs into the skillet and cook them to your desired doneness. You can fry the eggs sunny-side-up or over-easy, depending on your preference. Season with a pinch of salt and pepper.

5. Prepare the Sour Cream Mixture:

• In a small bowl, whisk together the 150 g (5 oz) of sour cream with a little salt and pepper to taste. You can also add a drizzle of olive oil to the mixture for extra creaminess.

6. Assemble the Dish:

• Plate the rice: Divide the zucchini rice mixture evenly among plates or bowls.
• Top with eggs: Place a cooked egg on top of the rice on each plate.
• Add the toppings: Spoon the sour cream mixture over the eggs and rice. Scatter the chopped spring onions and halved cherry tomatoes over the dish for added freshness and color.
• Garnish: Finally, garnish each plate with a sprinkle of freshly chopped parsley for a burst of herbaceous flavor and a vibrant finish.

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Cooking Tips

• Zucchini Variations: If you prefer a crunchier texture, dice the zucchini into small cubes rather than grating it. You can also add other vegetables like bell peppers or spinach to boost the nutritional content.
• Egg Options: You can cook the eggs to your preferred style—scrambled, poached, or even soft-boiled if you want a runny yolk to mix with the rice.
• Creamy Sauce: For an extra flavorful sour cream topping, add a pinch of garlic powder or lemon zest to the sour cream mixture.
• Serve Warm: This dish is best enjoyed warm, so be sure to assemble everything right before serving to maintain the freshness and texture of the ingredients.

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Storage

• Refrigeration: Store any leftover zucchini rice in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop before serving.
• Egg Storage: If you’re making this dish ahead of time, it’s best to cook the eggs fresh before serving. However, you can refrigerate the cooked rice and zucchini mixture separately and prepare the eggs just before reheating.

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Nutritional Facts (per serving, based on 4 servings):

• Calories: 350 kcal
• Protein: 13 g
• Fat: 18 g
• Carbohydrates: 35 g
• Fiber: 3 g
• Sugar: 3 g
• Sodium: 420 mg

Please note that these values are approximate and depend on portion sizes and specific ingredients used.

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FAQs

1. Can I make this dish ahead of time?

Yes! You can cook the rice and zucchini ahead of time and store them in the fridge. When you’re ready to eat, simply reheat the rice mixture and cook the eggs fresh.

2. What can I substitute for sour cream?

If you prefer a lighter option or are looking for a dairy-free alternative, you can substitute the sour cream with plain Greek yogurt or a plant-based yogurt.

3. Can I use brown rice or quinoa instead of white rice?

Absolutely! Brown rice or quinoa would be a great alternative for added fiber and nutrients. Just adjust the cooking time according to the grain you’re using.

4. How can I add more protein to this dish?

In addition to the eggs, you can add cooked chicken, tofu, or even some chickpeas for an extra protein boost.

5. Can I serve this dish cold?

While this dish is best served warm, the zucchini rice can be enjoyed cold as a refreshing salad. Simply refrigerate the cooked rice and zucchini, and assemble the dish with cold eggs and sour cream.

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Conclusion

This Zucchini Rice with Eggs, Sour Cream, and Tomatoes is a versatile, easy-to-make dish that combines wholesome ingredients into a satisfying meal. The fluffy rice and tender zucchini create a delicious base, while the fried eggs add richness and protein. Topped with a tangy sour cream sauce, fresh cherry tomatoes, and spring onions, each bite offers a delightful mix of flavors and textures.

Perfect for any meal of the day, this dish can be customized to your liking by adding more vegetables, switching up the type of grain, or experimenting with different seasonings. Whether you’re preparing it for breakfast, brunch, or dinner, this zucchini rice dish is sure to become a favorite in your recipe rotation.