Scrambled eggs with black rice

Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.

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

Cooking Instructions

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.

Browse more recipes starring eggs here.