Scrambled Rice

1 tablespoon margarine or oil
1/2 an onion, chopped
2 teaspoons of minced fresh garlic
2 cups of cooked cold rice
2 eggs
Salt and Black Pepper to taste

This recipe only serves two people. It is easily doubled or tripled however, to serve more. The more you are making, the greater the likelihood that you will need two pans.

To prepare this dish, begin by chopping the onion and garlic. Melt the margarine in a large skillet. Add the onions and garlic. Sauté briefly until the vegetables become fragrant and tender. Add the rice and cook it around until it is hot and absorbs the fat. Crack both eggs into the pan on top of the rice. Using your spatula or a fork, stir the egg into the rice mixture. Cook and stir until the egg is cooked through. Salt and pepper to taste. Serve in a bowl for a good quick lunch. Sprinkle with soy bacon bits if desired.

This dish is primitive and ancient. It is also quite delicious. Once you taste it, you will find yourself craving it like a lost relative you haven’t seen in a long time. Scrumptious.

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