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Ingredients (4 servings)
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300 g Langkornreis
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400 g Hokkaido Kürbis
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300 g Karotten
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2 Stk. Rote Zwiebeln
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100 g Frischkäse
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4 Stk. Eier
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Salz, Pfeffer, Paprikapulver und Öl
Preparation
- Cook the long-grain rice in lightly salted water according to package instructions, then drain.
- Wash the pumpkin, remove the seeds, and cut into small cubes. Peel the carrots and red onions and chop them finely as well.
- Heat some oil in a large pan and sauté the vegetables over medium heat for about 12 to 15 minutes until tender-crisp.
- Fold the cooked rice and cream cheese into the vegetables, seasoning with salt, pepper, and paprika. Meanwhile, fry the eggs sunny-side up in a second pan and serve on top of the rice skillet.
