Tamari Scrambled Eggs & Rice
I learned to make Tamari Scrambled Eggs and Rice years ago from a friend’s mother who grew migrated to the United States from Thailand. In her country, food is never wasted. Leftovers are cleverly re-invented into another meal, insuring every morsel of food goes to good use.
Like most Asian cultures, rice is a standard dish served at most meals. Growing up in an American home, rice was never a food I my mother served for breakfast unless it came in a breakfast burrito.
Once I discovered the delicious combination of scrambling eggs with the salty flavor of Tamari and then tossing it into heated left over rice, I became a true believer in eating rice for breakfast. The next time you have left over rice from the night before, give this recipe a try and enjoy a tiny taste of what breakfast is like in Thailand.
I hope you enjoy this recipe! If you’ve made it please share it with me by tagging @culinary.butterfly on Instagram or @culinarybutterfly on Pinterest, or by using the hashtag #culinarybutterfly on Facebook
Share this Post