Paprika Rice with Scrambled Eggs

1.Rinse the rice under cold water until the water runs clear, then drain.

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

3.While the rice is cooking, crack the eggs into a bowl, add a pinch of salt and pepper, and whisk until well combined.

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

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

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

7.To serve, place a generous portion of the paprika rice on a plate, top with the scrambled eggs, and garnish with chopped parsley.