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Rice and egg salad





140 grams

Red peppers

1/2 unit

Yellow peppers

1/2 unit

Boiled egg

2 unit

Anchovies in oil

4 fillets


1 spoon

Extra virgin olive oil

2 spoons

Natural sea salt

a bit


1 pinch

Pachino tomatoes

10 unit

first courses from Italy

Rice and egg salad

Rice and egg salad

with fish source of B vitamins high in iron source of C vitamins high in potassium with good fats

ready in

30 minutes


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Rice and egg salad

Good, fresh and colorful, taste for the eyes rich in taste.

Rice and egg salad step 1

step 1

Boil the parboiled rice and drain it al dente, then pass it under cold running water, drain well and pour into a bowl. Add the peppers in small pieces and the chopped tomatoes, the chopped anchovies and the capers (rinsed with salt or vinegar).

Rice and egg salad step 2

step 2

Season with salt and pepper and season with oil. Mix well and decorate with the crumbled egg yolks.

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