Gluten-free Scrambled Eggs with Rice

Gluten-free Scrambled Eggs with Rice Recipe | Vegetarian Food from USA

Region / culture: USA | Preparation time: 10 minutes | Cooking time: 15 minutes | Servings: 4 |

Vegetarian diet

Introduction

Gluten-free Scrambled Eggs with Rice is a delicious and satisfying dish that is perfect for breakfast, brunch, or even dinner. This recipe is not only gluten-free, but also packed with flavor and nutrients.

History

This recipe is a modern twist on the classic scrambled eggs dish. By adding cooked rice and cheese, this dish becomes heartier and more filling. The combination of eggs, rice, and cheese creates a creamy and savory dish that is sure to please your taste buds.

Ingredients

0.25 cup chopped onion
0.25 cup gluten-free margarine
6 eggs
0.67 cup cooked rice
0.5 cup half-and-half
salt and pepper to taste
1 cup grated american cheese

How to prepare

Cook the onion in margarine until it turns golden.
Beat the eggs and milk until they become foamy.
Add the cheese, rice, and seasoning.
Pour the mixture over the cooked onion.
Cover the pan and cook over low heat until the mixture sets.
Stir frequently.

Variations

Add cooked vegetables such as bell peppers or spinach for added nutrition.
Use different types of cheese such as cheddar or mozzarella for a different flavor profile.

Cooking Tips & Tricks

Be sure to cook the onion until it turns golden to bring out its natural sweetness.

- Whisking the eggs and milk until foamy will result in light and fluffy scrambled eggs.

- Stir frequently while cooking to ensure even cooking and prevent sticking.

Serving Suggestions

Serve this dish with a side of fresh fruit or a green salad for a complete meal.

Cooking Techniques

Be sure to cook the eggs over low heat to prevent them from becoming rubbery.

- Stir frequently to ensure even cooking and a creamy texture.

Ingredient Substitutions

You can use butter instead of margarine for a richer flavor.

- Use lactose-free milk or plant-based milk for a dairy-free version.

Make Ahead Tips

You can prepare the onion and rice ahead of time to save time when making this dish.

Presentation Ideas

Garnish the dish with fresh herbs such as parsley or chives for a pop of color.

Pairing Recommendations

This dish pairs well with a side of toast or a slice of gluten-free bread.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

Each serving of Gluten-free Scrambled Eggs with Rice contains approximately 400 calories.

Carbohydrates

This dish is a good source of carbohydrates, with approximately 20 grams per serving. The cooked rice provides complex carbohydrates that will give you sustained energy throughout the day.

Fats

With the addition of margarine and cheese, this dish is higher in fats. Each serving contains around 20 grams of fat, which provides flavor and richness to the dish.

Proteins

Eggs are a great source of protein, with each serving of this dish containing around 15 grams of protein. Protein is essential for muscle growth and repair.

Vitamins and minerals

Eggs are rich in vitamins and minerals, including vitamin D, vitamin B12, and selenium. The addition of onion also provides vitamins C and B6.

Alergens

This recipe contains eggs and dairy, so it is not suitable for those with egg or dairy allergies.

Summary

Overall, this dish is a balanced meal that provides a good mix of carbohydrates, fats, proteins, and essential vitamins and minerals.

Summary

Gluten-free Scrambled Eggs with Rice is a delicious and nutritious dish that is perfect for any meal of the day. Packed with protein, carbohydrates, and essential vitamins and minerals, this dish is sure to become a family favorite.

How did I get this recipe?

The memory of discovering this recipe for the first time is a happy one. It was many years ago, when I was just a young girl learning to cook from my own grandmother. She was a wonderful cook, always experimenting with new ingredients and techniques. One day, she surprised me with a dish I had never tried before - gluten-free scrambled eggs with rice.

I remember the aroma that filled her kitchen as she cooked the eggs and rice together in a skillet. The eggs were light and fluffy, and the rice added a delicious texture. I was amazed at how simple the dish was to make, yet how flavorful and satisfying it turned out to be.

Grandma told me that she had learned the recipe from a friend who had a gluten allergy. She had adapted her traditional scrambled eggs recipe by substituting rice for the usual toast or potatoes. The result was a hearty and nutritious breakfast that was safe for her friend to eat.

As I sat down to enjoy my first bite of gluten-free scrambled eggs with rice, I knew that this recipe would become a staple in my own kitchen. I asked Grandma to teach me how to make it, and she patiently guided me through each step, explaining the importance of cooking the eggs slowly and stirring them gently to achieve the perfect texture.

Over the years, I have made this dish countless times, each time adding my own twist with different seasonings and toppings. Sometimes I like to add a sprinkle of fresh herbs from my garden, or a dollop of creamy avocado on top. Other times, I mix in some sautéed vegetables for an extra burst of flavor.

No matter how I choose to prepare it, gluten-free scrambled eggs with rice always brings me back to that special moment in my grandmother's kitchen. It reminds me of the joy of cooking and sharing a delicious meal with loved ones. And it serves as a testament to the power of simple, wholesome ingredients to create something truly magical.

As I pass on this recipe to my own grandchildren, I hope they will cherish it as much as I do. I hope they will remember the joy of discovering a new dish and the love that goes into preparing it. And I hope that, no matter where life takes them, they will always find comfort and happiness in a plate of gluten-free scrambled eggs with rice.