RICE AND SCRAMBLED EGGS

Good morning good people.

Leftover food can be used to prepare a quick lunch. Today we will focus on leftover rice and scrambled eggs. It is very simple and easy to make. Happy cooking!!

Scrambled eggs

Ingredients

·         2-3 eggs per person

·         Cooking oil or butter

·         Salt and ground pepper(optional) to taste

·         Tomatoes, herbs, onions(optional)

·         Milk(optional)

·         Cheese(optional)

Method

1.      Prepare the eggs by breaking the eggs in a bowl. Add a tablespoon of cream, milk or water. This is for people who prefer their dish to be less rubbery or tough.

2.      Mix all the ingredients thoroughly until they achieve a uniform texture and color. Seasoning ingredients such as pepper or any other preferences can be added at this point.

3.      Select the right size of the pan depending on the number of eggs that are cooking.

4.      Put two tablespoon of oil in the pan. Move the pan by its handle so that the oil spreads across the entire pan.

5.      Once the oil heats up pour the egg mixture. In the process, whisk the egg as it pours in the burner. Set the burner on low heat.

6.      As soon as the mixture solidifies and the egg starts to cook, use a spatula to move the mixture around the pan to scrape the cooked eggs from the bottom to top. This will expose the portions of the eggs that are still wet to heat. Any additional ingredients can be added at this point.

7.      As soon as the eggs cook and add the leftover rice and mix them together. Let them cook together for a while before serving it on individual plates.

TIP OF THE DAY

Overheating will result in hard, rubbery eggs. Near the end of the cooking process you can prevent the pan from overheating by lifting it off the burner for a few moments at a time.