Prep 20 mins
Cook 20 mins
Remembered having rice scrambled with eggs at a hotel years ago. I remember them being very tasty but dry. This is my take on that dish.
- 1 cup white rice, cooked and cooled
- 5 egg whites
- 2 eggs
- 1⁄4-1⁄2 teaspoon kosher salt
- 1⁄4 teaspoon black pepper, fresh ground
- 1⁄2 tablespoon butter
- 1⁄4 cup sweet red pepper, diced
- 2 green onions, small slice
- 2 tablespoons half-and-half cream
- 1⁄4 cup ham, diced (optional)
- 2 -3 slices cooked bacon, crumbled (discard fat) (optional)
- 1 roma tomato, seeded, drained and diced (optional)
- 1⁄4 cup carrot, grated
- Pam cooking spray
- In medium sauté pan, melt butter over medium heat. Sauté red pepper, onion and whatever optional items you choose till soft.
- Add rice, stir to warm (do not heat to hot) and remove from heat and set aside.
- In large bowl, whisk eggs, half & half, and pepper until just starting to froth. DO NOT OVERBEAT!. Don't worry if you still see yellow streaks -- they will be incorporated later.
- Bring water to boil in lower part of double boiler.
- Spray upper part with Pam.
- Pour in eggs in and DO NOT STIR!
- Let cook until bubbles form around edges.
- Drag spatula around edge and turn up in the middle. Let set again until bubbles form on outer edge.
- Add rice mixture to eggs and gently fold.
- Continue cooking until eggs are underdone just slightly for your taste.
- Remove top of boiler from bottom. Allow heat of pot to finish the cooking process.
- Salt as desired.
- Serve hot.