Baked Egg and Vegetable Rice

Preparation Time : 20-30 Minutes

Cooking Time : 10-15 Minutes


  • 4 eggs
  • 2 cups of cooked Sunrice long-grained Pishori rice
  • 2 tablespoons of butter
  • 1 tablespoon of Olive oil
  • 4-5 doves of chopped garlic
  • 1 medium onion, chopped
  • 6-8 button mushrooms, sliced
  • 1 medium size broccoli — cut into 1-inch size floret
  • 1 Bunch of spinach, roughly chopped
  • Salt to taste
  • Black pepper powder -to taste
  • 1/2 cup of fresh cream
  • 1/4 cup Parmesan cheese, grated


Preheat oven to 180 degrees celsius.

Heat a pan, add butter and oil. When butter melts add garlic and onion and sauté for two minutes.

Add broccoli and sauté for 2 minutes. Add mushrooms and let them sweat.

Add spinach, salt and pepper powder and stir. Add rice and mix well.

Add cream and mix and transfer the mixture into a baking dish. Sprinkle half the parmesan cheese.

Break the eggs one by one over the rice and let them settle at little distance from each other.

Sprinkle the remaining cheese.

Put the dish in the microwave at 60 degrees celsius and cook for five minutes or till the eggs set.

Serve while hot.