Eggy Rice
Author: Amy Rindskopf
Serves 2 as a main dish or 4 as a side dish. Easily doubles!
Ingredients
- 2 tsp grapeseed (or other neutral) oil
- 3 cups cooked brown (or white) rice
- 4 eggs, scrambled
- Pinch or two of kosher salt
Instructions
- Pour the eggs into the rice well
- Heat oil in non-stick frying pan or wok over medium-high heat.
- Add rice and stir to break up grains.
- Make a well in the center of the rice and add eggs.
- Sprinkle with salt.
- Stir eggs to bring cooked part to top.
- When eggs are mostly cooked, mix rice in with eggs.
- Remove from heat.