Ingredients
Scale
- 4 cups cooked Jasmine or Basmati rice (preferably day-old)
- 2 cups low-fat cottage cheese
- 4 large eggs
- 1 lb lean ground turkey or chicken sausage
- 2 cups fresh baby spinach, chopped
- 1 bell pepper, finely diced
- 1/2 yellow onion, minced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
- Optional: Sriracha or red pepper flakes for heat
Instructions
- Heat the olive oil in a large non-stick skillet over medium-high heat. Add the minced onion and diced bell pepper, sautéing for about 3 to 4 minutes until they begin to soften. Add the ground turkey or chicken sausage to the pan. Break the meat apart with a wooden spoon and cook until it is browned and cooked through. Stir in the minced garlic, garlic powder, smoked paprika, salt, and pepper, cooking for an additional minute until fragrant.
- Lower the heat to medium. Add the cooked rice to the skillet, breaking up any large clumps. Stir the rice into the meat and vegetable mixture so it absorbs the flavors and warms through. Once the rice is hot, toss in the chopped baby spinach. Continue to stir for 1 to 2 minutes until the spinach has wilted into the mixture.
- In a small bowl, whisk the four eggs together. Push the rice mixture to the sides of the pan to create a well in the center. Pour the whisked eggs into the center and scramble them gently until they are just set. Once the eggs are cooked, fold in the cottage cheese. Stir everything together for 1 to 2 minutes. You want the cottage cheese to get warm and creamy, but do not let it boil or it may release too much liquid. The result should be a thick, moist, and savory rice dish.
- Remove the skillet from the heat immediately to prevent overcooking the eggs. Taste and add more salt or pepper if needed. Divide the mixture evenly into four meal prep containers. If you are eating it immediately, garnish with fresh herbs or a drizzle of hot sauce. For meal prep, let the containers cool completely before sealing them with lids and placing them in the refrigerator.
- Cook Time: 25 minutes