By Tara Sharma
Cook the rice according to package instructions or use leftover rice. Allow it to cool for easier frying.
Beat the eggs in a bowl until the yolks and whites are well combined. Season with a pinch of salt and pepper.
Heat the olive oil in a non-stick pan over medium heat.
Pour the beaten eggs into the pan, scrambling them until cooked through. Remove the cooked eggs from the pan and set aside.
In the same pan, add the cooked rice. Stir-fry for a few minutes to heat the rice thoroughly.
Add the scrambled eggs back to the pan with the rice. Mix together evenly.
Season with salt and pepper to taste, stirring to ensure everything is well mixed.
Garnish with chopped green onions if using. Serve hot.
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This Breakfast Gluten Free Quick and Easy recipe is ready in 20 minutes and features Rice, Eggs, Olive oil and other delicious ingredients. Contains 480 calories total.
Cook the rice according to package instructions or use leftover rice. Allow it to cool for easier frying.
Beat the eggs in a bowl until the yolks and whites are well combined. Season with a pinch of salt and pepper.
Heat the olive oil in a non-stick pan over medium heat.
Pour the beaten eggs into the pan, scrambling them until cooked through. Remove the cooked eggs from the pan and set aside.
In the same pan, add the cooked rice. Stir-fry for a few minutes to heat the rice thoroughly.
Add the scrambled eggs back to the pan with the rice. Mix together evenly.
Season with salt and pepper to taste, stirring to ensure everything is well mixed.
Garnish with chopped green onions if using. Serve hot.
Calories per Serving: 480
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