Egg Scramble With Vegetables and Grains

by Brenda Langton, Tastemaker in Residence


This is a great way to use leftover grains, such as brown, jasmine, and basmati rice, as well as quinoa and others. 


1-2 Eggs 
1/4 tsp Salt
1/2-3/4 cup Cooked rice
1/2-1 cup Broccoli, chopped small, or other vegetables such as thinly sliced carrots, squash,         cauliflower, leeks or other greens, like Kale. 
1/2 Tbsp Olive Oil or Sesame Oil


  1. Beat eggs with 1 Tbsp of water and salt in a small bowl. 
  2. In a small sauté pan, heat oil, vegetables, and 1 Tbsp of water; cook for 2-3 minutes over medium heat.
  3. Add rice and 1 more Tbsp of water. Cover and cook for about 2 more minutes.
  4. Now, add the egg and stir for a few moments over low heat, then turn the heat down further and cover and cook for about a minute until the egg has set. 

Cooks Notes

  1. When you add the eggs you don’t want a high temperature
  2. Varying the grains provides a unique flavor to pop out every time. 
  3. Grain choices might include: Quinoa, Millet, Buckwheat - Jasmine or Basmati Rice
  4. This boost our protein profile; especially if we make a pot of grains a week.