Saturday 7 November 2009

Scrambled Eggs with Rice

Another great breakfast or brunch recipe.

  • dash of cooking oil
  • small onion, finely chopped
  • 6 eggs
  • 1/2 milk
  • 2/3 cup cooked rice (brown works best)*
  • 1 cup shredded Cheddar cheese
  • salt & ground pepper
  • In a pan, sauté onion in oil until soft and golden
  • In a bowl lightly whisk the eggs
  • Add rice, cheese, salt and pepper to the eggs and whisk until evenly mixed
  • When the onion is cooked, pour the egg mix evenly into the pan
  • Stir frequently until the eggs are cooked (I find using an egg lifter to flip sections of the egg mix frequently works better than just plain stirring).
* Note - I usually do a cook a batch of brown rice at the weekend and keep it in the fridge to use in various recipes through the week.

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