One-Pan Lemon-Dill Rice with Scrambled Eggs

By AislePrompt Editorial · Published 2026-04-23 · Updated 2026-04-23

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A comforting one-pan meal where fluffy rice infuses with fresh lemon and dill, topped with perfectly cooked scrambled eggs for a satisfying weeknight dinner. This American-inspired quick recipe, ready in about 20 minutes, pairs long-grain white rice, chicken broth, lemon for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 5 min Cook: 15 min Serves 2 American cuisine 450 cal/serving

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Ingredients

1 cup (200g), rinsed long-grain white rice
2 cups (480ml) chicken broth
1, zested and juiced lemon
2 tbsp, chopped fresh dill
4 large eggs
2 tbsp olive oil
a pinch salt
a pinch black pepper
1/4 cup, chopped (optional) fresh parsley

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Instructions

Step 1: In a medium saucepan, combine 1 cup (200g) rinsed long-grain white rice, 2 cups (480ml) chicken broth, 1 tsp lemon zest, and a pinch of salt. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 15 minutes until rice is tender and liquid is absorbed.
Step 2: While rice cooks, heat 2 tbsp olive oil in a non-stick skillet over medium heat. Crack 4 large eggs into the skillet and cook for 2-3 minutes until whites are set but yolks are still runny, then gently flip and cook for another 1 minute.
Step 3: Stir 1 tbsp lemon juice and 2 tbsp chopped fresh dill into the cooked rice. Season with salt and pepper to taste. Place the cooked eggs on top of the rice and sprinkle with remaining lemon zest and 1/4 cup chopped fresh parsley (if using).