An everyday dish for 2, ready in 25 minutes, around $0.95 a serving. People actually plan it with Popotam, and it's in season in October.
Wash the carrot, peel it, then cut it into small 5 mm cubes.
In the nonstick skillet, heat the oil over medium heat. Add the diced carrot and cook for 5 min, stirring.
Add the frozen peas to the skillet with the carrots. Cook them for 3 min over high heat.
Meanwhile, bring 300 ml of water to a boil in the saucepan. Add the rice, lower the heat and let it cook, covered, for 20 min.
In the same skillet, heat a little water (2 cm deep) and bring it to a boil. Crack the eggs one by one into the simmering water and let them poach for 3 min.
Drain the cooked rice and add it to the skillet with the carrots and peas. Mix well. Season with salt and pepper to taste.
Divide the pea rice between two plates. Set a poached egg on top of each serving.
One serving has about 527 kcal. 54% comes from carbs, 16% from protein and 26% from fat.
| Energy | 527 kcal |
| Protein | 21.3 g |
| Carbs | 71.6 g |
| of which sugars | 7.5 g |
| Fat | 15.1 g |
| of which saturated fat | 3.1 g |
| Fiber | 9.8 g |
| Salt | 0.7 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.
About $0.95 a serving, adding up the average prices of the ingredients you need to buy.
Pantry salt, oil and spices aren't counted. Your store and your brands will move the total, but the ballpark is right.
2 days in the fridge, in a closed container, once cooled within two hours. After that, into the freezer it goes.
Times Popotam uses for meal prep, based on ANSES guidance, rounded down. The details: how long cooked dishes keep.
Lunch and dinner, with dishes like this one, based on your tastes, your time and your budget. The grocery list is sorted by aisle. Free, no account.
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