Scrambled Eggs with Rice

Adapted from Betty Crocker’s International Cookbook

Serves 3-4


1 Tbsp. butter
1 tsp. onion powder
6 eggs
1/2 C cooked brown rice
1/2 tsp. kosher salt
1 tsp. dried parsley


In a mixing bowl, whisk together the onion powder, eggs, rice, salt and parsley. Melt the butter in a 10-inch skillet, then add the egg mixture. Scramble gently, and cook until eggs are thickened, but soft-set and still moist.

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