Scrambled Eggs with Rice
Looking for a quick, affordable, and comforting meal? Scrambled Eggs with Rice is your perfect answer. It’s a fuss-free recipe made with basic pantry ingredients that turns into a satisfying and nourishing dish in under 20 minutes.
Servings 2
Calories 320kcal
Cost $2 – $4
Ingredients
- 1 cup cooked white rice preferably day-old
- 3 large eggs
- 1 tablespoon oil or butter
- Salt to taste
- ¼ teaspoon black pepper
- 2 teaspoons soy sauce optional
- 1 small garlic clove minced (optional)
- 2 tablespoons chopped scallions or onions optional
- Optional add-ins: frozen peas diced carrots, or bell peppers
Instructions
- Prep the Eggs: Crack the eggs into a bowl, add a pinch of salt and pepper, then whisk well.
- Heat the Pan: Add oil or butter to a non-stick skillet over medium heat.
- Cook the Aromatics (Optional): If using garlic or onions, sauté for 30 seconds until fragrant.
- Scramble the Eggs: Pour the eggs into the pan and gently scramble until just set. Remove and set aside.
- Fry the Rice: In the same pan, add a bit more oil if needed, then toss in the rice. Stir-fry for 2–3 minutes until heated through.
- Combine: Return scrambled eggs to the pan. Add soy sauce if using. Stir everything together.
- Serve: Plate the egg-rice mixture hot, topped with scallions or your favorite toppings.
Notes
- Use Day-Old Rice: Cold rice from the fridge holds up better and doesn’t get mushy.
- Don’t Overcook the Eggs: Cook them just until set to keep them soft and fluffy.
- Keep it Simple or Build it Up: Start with the basics and upgrade with vegetables or sauces.
- Use Medium Heat: Helps prevent sticking or burning both eggs and rice.