Paprika Rice with Scrambled Eggs

1Rinse the rice (1 cup) under cold water (2 cups) until the water (2 cups) runs clear, then drain.

2In a medium saucepan, bring 2 cups of water (2 cups) to a boil. Add the rinsed rice (1 cup) and a pinch of salt. Stir, cover, and reduce the heat to low. Cook for about 18-20 minutes or until the rice (1 cup) is tender and the water (2 cups) is absorbed.

3While the rice (1 cup) is cooking, crack the eggs (4 large) into a bowl, add a pinch of salt and pepper, and whisk until well combined.

4In a non-stick skillet, melt the butter (1 tablespoon) over medium heat. Once melted, pour in the whisked eggs (4 large) and let them sit for a few seconds until they start to set.

5Gently stir the eggs (4 large) with a spatula, cooking until they are softly scrambled and just set, about 2-3 minutes. Remove from heat and set aside.

6Once the rice (1 cup) is cooked, fluff it with a fork and stir in the paprika (1 tablespoon), mixing well to combine the flavors.

7To serve, place a generous portion of the paprika (1 tablespoon) rice (1 cup) on a plate, top with the scrambled eggs (4 large), and garnish with chopped parsley.