Thai Tamari Scrambled Eggs and Rice
A great way to use up rice from last night’s dinner, while creating a light and savory breakfast meal.
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Thai Tamari Scrambled Eggs and Rice
A great way to use up rice from last night’s dinner, while creating a light and savory breakfast meal.
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| Servings |
| 4people |
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Ingredients
- 2cups cooked rice
- 6 eggs, beaten
- 6tablespoons Gluten-free Tamari
Instructions
- Heat cooked rice in a bowl and set aside.
- Scrambled the eggs in a small bowl and whisk in the Tamari sauce until evenly combined.
- 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.
- Lightly toss the rice and eggs with a fork until combined. Serve immediately.
Recipe Notes
Recipe by Lisa Soldo-Johnson for www.culinarybutterfly.com