Pesto Fried Rice, your new favorite meal!
Pesto is not a flavor usually associated with fried rice, but it most certainly should be, and you heard it here first! My Pesto Fried Rice is a game changer and the perfect solution if you’re like me and have basil plants that can’t seem to stop growing!
Make it in just 15 Minutes! 25 if you’re making pesto from scratch!
Whip this dish up in 15 minutes or less if you have pesto on hand, or in just 25 minutes if you’re making pesto from scratch. Here’s my favorite pesto recipe. Add in some some vegetables, green onion, and a touch of crumbled feta and you have a seriously delicious meal that’s perfect any time of the day, but I love eating this for brunch!
Sneak in some vegetables, no one will know!
Helpful tip: I love adding a cup of arugula or spinach to my pestos. It’s a great way to sneak in some vitamins and I promise you, you cannot taste it! It’s also helps turn the pesto into a beautiful vibrant green!
Pesto Fried Rice
Course: Breakfast, Lunch4
servings10
minutes15
minutes300
kcalIngredients
2 ½ Cups Cooked Rice
¼ Cup Pesto
3 Tbs Olive Oil
½ Shallot
4 Eggs
1 Cup Arugula (Optional)
2 Persian Cucumbers (Optional)
1 Sweet Pepper (Optional)
10 Cherry Tomatoes (Optional)”
Directions
- In a large bowl, mix the pesto and rice until covered evenly.
- Add 2 Tbs of olive oil to a large frying pan over medium high heat. Cook the thinly sliced shallots for 2 minutes until softened slightly. Add the rice to the pan, really packing it in tightly pressing it down. You want the rice to get crispy at the bottom. Let that sit for at least 5 minutes while you chop up any vegetables you might be using to assemble your bowl.
- Stir the rice and tightly press the other side of the rice to the pan to allow the other side to get crispy as well.
- Begin frying the eggs. Heat the remaining Tbs of olive oil in another frying pan. Once the oil is hot, add the eggs, cooking no more than 2 at a time.
- Begin assembling your bowl. Add the fried pesto rice and egg over a bed of arugula and any other vegetables. finish with chopped green onion, crumbled feta, and an extra dollop of pesto to dip the vegetables in! Serve and enjoy!
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