Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Rice & Eggs with Peas & Herbs

Scott Phillips

Servings: four.

This light dish is perfect for summer; sautéed mushrooms and a little chopped ham would make it heartier.


  • 3 cups water
  • Salt
  • 1-1/2 cups rice
  • 1 cup fresh or frozen peas
  • 1 or 2 eggs
  • Freshly ground black pepper
  • 2 Tbs. butter, at room temperature
  • 1/2 cup freshly grated Parmesan cheese; more for garnish
  • 4 scallions (whites and some of the greens), thinly sliced
  • 3 Tbs. chopped fresh basil or chervil
  • Grated zest of 1 lemon

Nutritional Information

  • Calories (kcal) : 440
  • Fat Calories (kcal): 100
  • Fat (g): 12
  • Saturated Fat (g): 7
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 3
  • Cholesterol (mg): 80
  • Sodium (mg): 470
  • Carbohydrates (g): 69
  • Fiber (g): 4
  • Protein (g): 15


  • In a medium saucepan, bring the water and a pinch of salt to a boil. Add the rice, reduce to a simmer, cover, and cook until tender, 15 to 20 minutes. (see How to salvage not-so-perfect rice) 
  • Meanwhile, in a small saucepan, cook the peas in a little water until tender.
  • Crack the egg or eggs into a small bowl, season with salt and pepper, and beat until frothy. When the rice is done and all the water is gone (drain off any excess and return the rice to the pot, if necessary), rapidly stir in the beaten egg, butter, and cheese. Add the peas, scallions, basil or chervil, and lemon zest; stir to combine. Season with salt and pepper. Serve with additional grated cheese.


Rate or Review


We haven't received any reviews yet for this recipe.

Have you made it? Tell us what you thought!

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.


View All

Moveable Feast Logo

Season 4 Extras

Bologna, Italy (512)

Join Moveable Feast with Fine Cooking for its first-ever visit to Bologna, the culinary capital of Italy. Host Pete Evans meets Stefano Corvucci, founder of the Culinary Institute of Bologna,…

View all Moveable Feast recipes and video extras


Follow Fine Cooking on your favorite social networks