egg SCRAMBLED
EGGS AND
RICE

by Florence W Deems

This recipe originated from Flo's son, Bob. Amounts are "to taste," unless otherwise specified. After the rice has cooked for half an hour, prepare rest of ingredients.

brown rice peas in pod white onion garlic
Brown or Basmati Rice, 1/4c per person

Broth, chicken or veggie, 1/2 c per person
Heat a flame tamer on one burner. On another, bring broth to boil in a heavy pan with a tight lid. Rinse rice and drain in strainer. Carefully add rice to boiling broth, cover, place pan on flame tamer with low heat. Broth should simmer, not boil. Cook for 50-55 minutes. Set pan aside, off heat.
Garlic, minced

Onions, diced

Pepper, mildy hot, diced

Olive oil [can be any type, but extra virgin might produce too strong a flavor]

Butter, 2-3 T

Eggs, 1 per person, whip lightly in bowl

Salt and Black Pepper
When rice is done, heat olive oil and butter in a heavy skillet. Add onions, garlic and peppers and stir-fry until soft. Add the whipped eggs, salt and black pepper to taste, lower heat to medium and stir, folding in the veggies while eggs cook. As soon as eggs are cooked, turn out of the pan onto a large wooden chopping board. Quickly chop the scrambled eggs into 1-inch pieces.
Peas, fresh or frozen, cooked

Chives, snipped

Cherry Tomatoes
Transfer chopped egg pieces into a large mixing bowl. Stir in the rice, peas, chives and cherry tomatoes and serve immediately.
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