When I was on holiday in Greece, I saw a chef make rice in a way I had never tried before, and I could not wait to make it at home. This simple Mediterranean egg and rice recipe cooks into a warm, cheesy, sliceable rice dish that feels fun to serve and so satisfying to eat.
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Watch the video below to see how I make this simple Mediterranean egg and rice recipe step by step. If you enjoy it, like the video, and subscribe to my YouTube channel for more easy rice recipes and simple homemade meals.
Why you’ll love this recipe
This recipe takes everyday rice and eggs and turns them into something that feels a little special. Not fancy. Not fussy. Just really good.
I love that it cooks in one pan and comes out firm enough to slice. It has that pizza-style serving moment, but the flavor is all soft rice, eggs, vegetables, yogurt, and cheese. Let’s be honest… that is exactly the kind of easy dinner I want when I do not feel like doing too much.
It is filling, budget-friendly, and made with simple ingredients you can find easily. How can you not love that?
Texture and flavor
The bottom and edges get a little golden from the pan. The middle stays soft, creamy, and tender, with small pieces of leek and tomato mixed through the rice.
The flavor is simple and cozy. The leeks add a gentle sweetness, the tomato gives a little freshness, the yogurt makes the middle softer, and the cheese on top brings everything together. Feta gives it a saltier Mediterranean taste, while mozzarella makes it mild and melty.
Did You Know: Leeks are related to onions and garlic, but they taste softer and sweeter once cooked. That is why they work so nicely in gentle rice dishes like this.
Quick recipe details
- Servings: 4
- Prep time: about 10 minutes
- Cook time: about 30 minutes
- Total time: about 40 minutes
- Best served: warm, cut into slices
Ingredients for this simple Mediterranean egg and rice recipe
- 2 tablespoons of extra light olive oil, for frying
- 1 cup of uncooked rice, about 200 grams
- 2 cups of water, about 480 milliliters
- 1/2 teaspoon of salt, plus more to taste
- 4 large eggs
- 1/4 teaspoon of black pepper
- 1/2 teaspoon of dried garlic
- 1 bunch of chopped leeks
- 1 medium chopped tomato
- 2/3 cup of plain yogurt, about 150 grams
- 1/4 cup of grated feta or mozzarella, about 30 grams
- 2 tablespoons of fresh parsley, chopped
Note: Use feta if you want a saltier, more Mediterranean flavor. Use mozzarella if you want a softer, meltier top. Both work, so choose the one you like better.
Equipment
- Large nonstick pan with a lid
- Medium mixing bowl
- Spatula
- Large plate for flipping
- Knife and cutting board
- Measuring cups and spoons
How to make this egg and rice recipe
Step 1:
Let me show you how I make it. First, pour 2 tablespoons of extra light olive oil into a large nonstick pan over medium heat. Add 1 cup of uncooked rice, which is about 200 grams, and stir it for a minute or two so the rice gets coated in the oil. The rice should look glossy, but it does not need to brown.
Step 2:
Then, add 2 cups of water, which is about 480 milliliters, and half a teaspoon of salt. Give it a quick mix, then let the water come to a gentle bubble. Lower the heat, put the lid on, and cook for about 15 minutes, until the rice is soft and the water has been absorbed.
Top Tip: Once the lid goes on, keep the heat low. This helps the rice cook through without the bottom getting too dark before the water is absorbed.
Step 3:
In a separate bowl, crack 4 large eggs. While I’m doing this, hit the like button and follow my channel if you enjoy new and interesting recipes like this, so you do not miss the next one. Add a pinch of salt, one-quarter teaspoon of black pepper, and half a teaspoon of dried garlic. Whisk until the eggs look smooth and evenly mixed.
Step 4:
Next, add 1 bunch of chopped leeks, 1 medium chopped tomato, and two-thirds cup of plain yogurt to the eggs. Give everything a good mix until it looks creamy and nicely mixed.
Step 5:
By now, the rice should be cooked, and all the water should be absorbed. Take off the lid and gently fluff the rice with a spatula, so it loosens up and does not look sticky or clumped together.
Step 6:
Then, pour all the egg mixture over the cooked rice while the rice is still in the pan. Give everything a good mix with a spatula until it is well combined and the rice is evenly coated.
Step 7:
Then, put the pan back on the stove over low heat and let it cook gently without stirring for about 8 to 10 minutes, until the rice and eggs set into one firm layer. The edges should look cooked, and the middle should feel set when you lightly touch it with a spatula.
Top Tip: Do not stir once it starts setting. That quiet cooking time is what helps the rice hold together, so you can flip it and slice it later.
Step 8:
Then, place a large plate on top of the rice and hold it firmly against the pan. In one quick motion, flip the pan over so the rice turns out onto the plate in one piece. Carefully slide it back into the pan with the cooked side facing up.
Note: Use a plate that is wider than your pan. It gives you more room and makes the flip much easier.
Step 9:
Sprinkle some grated feta or mozzarella over the top. Place the lid back on the pan and cook on low heat for about 4 to 5 minutes, until the cheese is nicely melted. Then sprinkle 2 tablespoons of fresh parsley on top.
How to serve it
Cut it into slices while it is still warm. The edges have a little crunch, the middle is soft, and the cheese is melted on top.
I like serving it with sliced cucumbers, tomatoes, or a spoonful of plain yogurt on the side. Nothing complicated… just fresh, simple, and super delicious.
Related Recipe: If you liked this egg and rice recipe, you might also like my scrambled egg tips here next. They’ll help you make scrambled eggs fluffy, creamy, soft, and just the way you like them.
Simple Mediterranean Egg and Rice Recipe!
I never thought rice and eggs could turn into something you can slice and serve like this. It comes out warm, cheesy, and so satisfying… the kind of simple recipe you want to make again.
4
servings10
minutes30
minutes360
kcal40
minutesKeep the screen of your device on
Ingredients
2 tablespoons (30 ml) extra light olive oil
1 cup (180–200 g) rice
2 cups (480 ml) water
½ teaspoon (2.5–3 g) salt
4 large eggs
¼ teaspoon (0.5 g) black pepper
½ teaspoon (1.5 g) dried garlic
1 bunch (300–400 g) leeks
1 medium (120–150 g) tomato
⅔ cup (150 g) plain Greek yogurt
¼ cup (30 g) grated mozzarella or feta cheese
2 tablespoons (8–10 g) fresh parsley
Directions
- Pour 2 tablespoons of extra light olive oil into a pan over medium heat.
- Add 1 cup of uncooked rice and stir for 1-2 minutes to coat the rice in oil.
- Add 2 cups of water and 0.5 teaspoon of salt to the pan and stir.
- Bring to a boil, then lower the heat, cover, and cook for 15 minutes until the rice absorbs water.
- Crack 4 eggs into a bowl, add salt, pepper, and garlic powder, and whisk until smooth.
- Add chopped leeks, tomato, and Greek yogurt to the egg mixture and mix well.
- Fluff cooked rice, then pour egg mixture over it and stir to combine.
- Cook on low heat without stirring for 8-10 minutes until set.
- Flip the rice and egg mixture onto a plate and return to the pan to cook the other side.
- Sprinkle cheese on top, cover, and cook for 4-5 minutes until cheese melts.
- Garnish with parsley before serving warm.
Recipe Video
Notes
- Cheese options: Use feta for a saltier Mediterranean flavor, or mozzarella for a softer, meltier top. Avoid very wet cheeses because they can make the top watery instead of nicely melted.
- Rice texture: If the rice looks wet after 15 minutes, keep the lid on and cook it for 2 to 3 more minutes on low heat. The water should be absorbed before you add the egg mixture, or the recipe may not set well.
- Flipping the rice: Use a plate that is wider than the pan, and flip it close to the counter so you feel more in control. If it cracks a little, slide it back into the pan and press it gently with the spatula.
- Leftover rice shortcut: You can use cooked leftover rice instead of cooking fresh rice. Warm it in the pan first with the olive oil, then add the egg mixture and continue with the recipe.
Nutrition Facts
- Total number of serves: 4
- Calories: 360kcal
- Fat: 13g
- Carbohydrates: 49g
- Protein: 13g
Storage and reheating
Store leftovers in an airtight container in the fridge for up to 3 days. The slices firm up a little once chilled, which actually makes them easy to reheat.
Warm the slices in a covered pan over low heat until hot in the middle. You can use the microwave too, but in my opinion, the pan keeps the edges nicer.
More simple rice recipes
If you liked this simple Mediterranean egg and rice recipe, take a look at the other rice recipes on my channel next.
- Steamed Chicken And Rice Recipe With Vegetables – A comforting one-pot style meal with tender chicken, fluffy rice, and vegetables steamed together for an easy and satisfying dinner.
- How To Make Cauliflower Fried Rice (Healthy And Low-Carb) – This healthy cauliflower fried rice is packed with flavor and makes a great low-carb alternative to traditional fried rice.
- The Best Leftover Rice Recipe – Chilli Garlic Fried Rice – A quick and flavorful way to use leftover rice, loaded with garlic, chili, and simple ingredients for an easy meal any day of the week.
And if you try it, leave a comment below or ask your questions in the comment section or in the YouTube video comments. I’ll try to respond to as many as I can.