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Scrambled eggs with black rice

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Scrambled eggs with black rice

20 minutes

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Scrambled eggs with black rice

By Hannah Lewry

Serves 6

Difficulty Easy

Prep Time 15 minutes

Cooking Time 20 minutes

Ingredients

12 free-range eggs, lightly beaten
50 g butter
250 g Woolworths Blue Elephant Thai black rice, cooked
1⁄2 red onion, thinly sliced
150 g Woolworths Bella tomatoes, sliced
10 g coriander, chopped, for serving
2 green chillies, sliced
1⁄4 cup soya sauce, for drizzling
1 T sesame oil, for drizzling

Method

Cook the eggs in the butter over a medium to low heat without breaking them up too much – move them around the pan slowly using a wide spatula to make fluffy ribbons, not crumbled eggs.

Spoon onto the black rice and top with the remaining ingredients. Serve immediately.

Cook's note: Even I was surprised by this simple recipe. It’s incredible how a pan of silky, rich scrambled eggs can take a midweek dinner to new heights – I’m calling this the new egg fried rice.

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