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Two small bowls of warm rice with green peas, a light melted cheddar coating, and sliced scallion greens.
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Pea and Cheddar Breakfast Rice Without Eggs

Breakfast rice without eggs made with cooked long-grain rice, sweet peas, sharp cheddar, and scallion. Makes two light bowls with clear reheating and cheese-melting cues.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 2 light breakfast portions
Course: Breakfast
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups cooked long-grain rice safely refrigerated if using leftovers; this is not a dry-rice amount
  • 3/4 cup plain frozen peas cook by the package directions, then drain
  • 1/4 cup shredded sharp cheddar about 28 g; finely grate for easier melting
  • 1 teaspoon olive oil
  • 1 small scallion washed and thinly sliced; separate white and green parts
  • 2 tablespoons water for the rice, plus the package-required water for cooking the peas
  • 1/4 teaspoon garlic powder
  • freshly ground black pepper to taste
  • fine salt only if needed after tasting

Equipment

  • 10-inch skillet with a lid
  • Small saucepan or microwave-safe container for the peas
  • Spatula
  • Cheese grater
  • Knife and chopping board
  • Measuring cups and spoons
  • Food thermometer

Method
 

  1. Cook and drain the peas Prepare the frozen peas in a separate small saucepan or microwave-safe container using the package's complete cooking directions, water quantity, and any standing time. Drain well. Meanwhile, grate the cheddar and slice the washed scallion.
  2. Soften the scallion whites Warm the olive oil in the 10-inch skillet over medium heat. Add the white scallion pieces and cook for about 30 seconds, stirring, until fragrant. Keep the green pieces for finishing.
  3. Loosen and heat the rice Add the cooked rice, 2 tablespoons water, garlic powder, and a little pepper. Break large clumps apart with the spatula. Cover and cook over medium-low heat for about 4 minutes, stirring halfway through and moving rice from the edges into the center.
  4. Add peas and check the heat Fold in the cooked, drained peas. Cover and continue heating for about 1–3 minutes, stirring as needed. When using leftover rice, check several places with a food thermometer and continue until the mixture reaches 165°F throughout. Add water a teaspoon at a time if the skillet dries before it is hot enough.
  5. Melt the cheese off the heat Remove the pan from the burner and fold in the shredded cheddar until it melts through the hot rice. Taste before adding salt, since the cheese may provide enough. Scatter the scallion greens over the mixture.
  6. Portion and serve Divide between two bowls and serve promptly. The grains should be soft and evenly hot, the peas tender, and the cheese distributed in a light coating rather than gathered in a single clump.

Notes

Timing and yield: About 20 minutes using rice that is already cooked. Makes two light breakfast portions. Allow extra time if the pea package requires a longer cooking or standing time.
Rice and water: The 2 tablespoons water are a starting amount for refrigerated cooked rice. Freshly cooked rice may need less; add more in teaspoons only if the pan dries before the rice is evenly hot. Do not substitute dry rice in this method.
Peas: Follow the package water quantity, cooking time, and standing time. If directions require cooking a whole bag, cook it as directed, then use the recipe portion; cool and store the extra promptly.
Cheese: Remove the skillet from the heat before folding in finely shredded cheddar. The result is a light cheese coating. Taste before adding salt. This egg-free recipe contains milk.
Storage and reheating: Refrigerate promptly in shallow containers, within 2 hours or 1 hour above 90°F/32°C. Keep at 40°F/4°C or below and use within the original rice’s 3–4-day refrigerated storage window; adding peas and cheese does not restart that clock. Reheat to 165°F/74°C throughout. Use rice with a known safe storage history. USDA leftover guidance.