Ingredients

Method

• 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

Ingredients

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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