Thai Tamari Scrambled Eggs and Rice

In Dairy-free, Food Around The World, Gluten-free, Recipes | Delicious and Quick Recipes for Real Food by Lisa Soldo-JohnsonLeave a Comment

tamari scrambled eggs

Like most Asian cultures, rice is a standard dish served at most meals. Growing up in an American home, rice was rarely a dish my German mother served at our dinner table.  Those fleeting times when she had made rice with a meal, the leftovers were lightly warmed for breakfast and topped with butter, cinnamon, sugar, and milk.  A treat my siblings and I always looked forward to eating.

Several years ago, I learned to make Tamari Scrambled Eggs and Rice from a friend whose mother migrated to the United States from Thailand. In Thai culture, food is never wasted. Leftovers are re-purposed into another meal, ensuring every morsel of food goes to good use.  The creative combination of scrambled eggs with the salty flavor of Tamari tossed into heated leftover rice is a delightful approach to serving rice or breakfast.

The next time you have leftover rice from the night before, try Tamari scrambled eggs and rice 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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Print Recipe
Thai Tamari Scrambled Eggs and Rice Yum
A great way to use up rice from last night's dinner, while creating a light and savory breakfast meal.
Course Breakfast, Sides
Cuisine American, Asian
Servings
people
Ingredients
Course Breakfast, Sides
Cuisine American, Asian
Servings
people
Ingredients
Instructions
  1. Heat cooked rice in a bowl and set aside.
  2. Scrambled the eggs in a small bowl and whisk in the Tamari sauce until evenly combined.
  3. Heat an oiled non-stick pan on medium-high. Pour in the egg mixture, breaking them into small chunks as they cook. Remove the pan from heat and transfer the eggs on top of the rice.
  4. Lightly toss the rice and eggs with a fork until combined. Serve immediately.
Recipe Notes

Recipe by Lisa Soldo-Johnson for www.culinarybutterfly.com

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