Brown Rice Scramble

More often than not, we find leftover rice sitting around, ever so lonely, in the ref. Instead of throwing it out or simply reheating, I thought of this simple scramble (supposedly an omelette, but I don’t have the skill for that!) that’s healthy and filling and will use up a cup or two of your brown rice leftover from the last meal.

4 whole eggs, beaten
A sprinkle of herbs and spices: salt, sage, rosemary and thyme, a pinch of turmeric, pepper
2-3 onions, chopped
1 whole garlic, chopped
1 cup brown rice, cooked

Sautee onion and garlic in a little olive oil or a bit of butter (if you’re not concerned about calories, lol). Add a cup of brown rice (or more, if you want a less dense egg scramble). Once the sauteed mixture is incorporated, add eggs. Scramble to desired consistency. You may top with cheese if desired. Serve warm in individual little bowls.

Quick lunch, anyone?

Happy munching!

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