Scrambled Eggs and Rice

Scrambled Eggs and Rice


2 people made this

New and tasty twist to a quick and easy breakfast using leftovers from the night before. The pepper really makes the dish.


Serves: 2 

  • 2 cups boiled rice
  • 4 large eggs
  • 1 cup (250ml) milk
  • 1 teaspoon oil
  • salt and black pepper, to taste

Preparation:10min  ›  Cook:5min  ›  Ready in:15min 

  1. Whisk eggs in a large bowl and add the milk until fully combined.
  2. Stir in rice.
  3. Be sure to add plenty of salt and pepper, the more pepper the better.
  4. Heat oil in frying pan and pour in the mixture.
  5. Stir slowly until the eggs are golden brown.
  6. Serve with extra black pepper.

Recently Viewed

Reviews (1)


This was very good and easy to throw together. - 31 May 2013

Write a review

Click on stars to rate