Creamy Potato and Egg Rice Bowl

1Peel and dice the potatoes into small cubes.

2In a pot, cook the diced potatoes in boiling water until they are tender, then drain and set aside.

3In a separate pot, cook the rice according to the package instructions.

4In a skillet, heat a small amount of oil over medium heat and scramble the eggs until cooked through. Set aside.

5In the same skillet, pour in the heavy cream and simmer gently until it thickens slightly, stirring constantly.

6Add the cooked potatoes to the creamy sauce and stir well to coat the potatoes evenly.

7To assemble the rice bowl, layer the cooked rice in a bowl, top with the creamy potato mixture, scrambled eggs, and garnish with sliced green peppers.

8Serve hot and enjoy this delicious and filling creamy potato and egg rice bowl.