Scrambled eggs with black rice

Scrambled eggs with black rice

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  • 6
  • Easy
  • Fat conscious
  • 15 minutes
  • 20 minutes
  • Creation Viognier 2017


  • 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.

Hannah Lewry Recipe by: Hannah Lewry
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Woolworths TASTE’s Food Editor is passionate about conjuring up fresh ideas for fast and easy dishes that taste as great as they look. Turn to her expertise for everything from time-saving mid-week food to lazy weekend meals. You’ll have a lot of fun in the kitchen while you’re about it.

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