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Basmati rice with scrambled eggs and spinach

An everyday dish for 2, ready in 25 minutes, around $1.80 a serving. People actually plan it with Popotam, and it's in season in October.

25mintotal
≈ $1.80a serving
708kcalper serving
24gof protein
VegetarianIn season in October
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Basmati rice with scrambled eggs and spinach, a serving idea
AI-generated image · Serving idea
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Step-by-step recipe

check things off as you go

  1. Rinse the basmati rice

    Rinse the 250 g of basmati rice in the colander under cold water until the water runs almost clear. Drain well.

  2. Get the rice going

    Put the rice in the saucepan with 375 ml of water and the pinch of salt. Bring to a boil, cover, then turn the heat way down and cook 12 min without lifting the lid.

    Tip · Don't lift the lid while it cooks, the steam is what cooks the rice and keeps it fluffy.

  3. Let the rice rest

    Turn off the heat and leave the rice covered for 8 min, no peeking. Do the next steps in the meantime.

  4. Beat the eggs

    Crack the 4 eggs into the mixing bowl, add the pepper and beat with a fork until smooth.

  5. Wilt the spinach

    Heat the olive oil in the skillet over medium heat. Add the 200 g of spinach and stir 3 min until it's fully wilted and the water has cooked off.

  6. Scramble the eggs

    Add the butter to the skillet with the spinach, then pour in the beaten eggs. Stir gently over low heat 2 to 3 min, until fully set.

    Tip · Pull the skillet off the heat when the eggs are still a little glossy, they finish setting from the heat, but make sure they're fully set before serving.

  7. Fluff the rice

    Uncover the saucepan and fluff the rice with a fork to separate the grains.

  8. Plate and serve

    Divide the rice between two plates and top with the spinach scrambled eggs. Serve right away.

And there you go, it's readyCheck off every step to celebrate.

The questions you're asking

short answers, numbers you can check

How many calories in a serving?

One serving has about 708 kcal. 57% comes from carbs, 14% from protein and 28% from fat.

101 gCarbs
24 gProtein
22 gFat
Per serving (the dish for 2, divided by 2)
Energy708 kcal
Protein24.4 g
Carbs101.2 g
of which sugars0.6 g
Fat21.7 g
of which saturated fat6.9 g
Fiber4 g
Salt0.7 g

Worked out ingredient by ingredient with the ANSES Ciqual 2025 table, never written by an AI. It's an estimate: veggie sizes and brands make the numbers vary.

How much does it cost?

About $1.80 a serving, adding up the average prices of the ingredients you need to buy.

≈ $3.61for 2 people
≈ $1.80a serving

Pantry salt, oil and spices aren't counted. Your store and your brands will move the total, but the ballpark is right.

How long does it keep?

Eat it fresh. Soft-boiled, poached or scrambled eggs are made to order: reheated, they firm up and the runny yolk is gone. Make them the day you eat them, it's done in 5 minutes!

D-Daymake it the day you eat it
Noit would lose all its appeal

Times Popotam uses for meal prep, based on ANSES guidance, rounded down. The details: how long cooked dishes keep.

and the rest of the week?

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