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.