Cooked - Steak & Egg Breakfast Rice ×7

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Steak & Egg Breakfast Rice ×7

1.0

4 Heritage shaved ribeye packs — 12 oz each

1 Publix jasmine rice bag — 907g

1 large egg carton — 12 count

1 Egg Beaters egg-white carton — 32 oz

1 Kraft fat-free cheddar bag — 7 oz

1 unsalted butter box — 16 oz

Garlic powder

Smoked paprika

Black pepper

Salt

3 lb raw shaved ribeye

8g garlic powder

4g smoked paprika

2g black pepper

4g salt

270g jasmine rice, weighed raw

7 large eggs

16 oz egg whites

¼ oz unsalted butter

7 oz fat-free cheddar

Season steak.
Cook steak in batches on medium for 7–10 minutes, until browned and 165°F.
Set steak aside.
Add water to jasmine rice using your rice cooker’s directions.
Cook rice, then fluff.
Whisk eggs and egg whites.
Melt butter on medium-low.
Add eggs.
Stir until fully set, 160°F.
Set eggs aside.
Return steak, rice and eggs to the skillet.
Add cheese.
Fold gently on low until softened.
Weigh the finished food without the pan.
Divide evenly into 7 meals.
Refrigerate within 2 hours.
Keep 3–4 days in the fridge; freeze the rest.
Freezer reheat: Add ¼ cup water. Cover with a microwave-safe paper towel. Microwave about 5 minutes.
Fridge reheat: Add ⅛ cup water. Cover with a microwave-safe paper towel. Microwave about 2 minutes 30 seconds.
Stir halfway.
Add time until hot throughout.

Course🥞Breakfast

Diets🥩Carnivore...

Category🥞Breakfast

Cuisine🇺🇸American

Occasions🥐Brunch📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 3 weeks ago

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