
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
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Ingredients
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- Cook ricel
- In medium bowl, beat eggs until completely scrambled. Add Tamari sauce and beat into eggs mixture.
- Coat non-stick pan with cooking oil and heat on medium-high. Pour in egg mixture, breaking them into small chunks as they cook. Remove from heat when done.
- In large bowl, gently toss together rice and eggs with fork until combined. Spoon on to individual plates and serve.
Recipe by www.culinarybutterfly.com