Lunch
Easy 5-Ingredient Egg and Rice Scramble
A one-pan scramble you can throw together with leftover rice and a few eggs. It’s cheap, filling, and holds up great in the fridge all week.
Method
Heat the oil in a large pan over medium heat.
Add the diced onion and cook for 3 minutes until soft.
Add the frozen spinach and cook for 3 to 4 minutes until the water cooks off.
Add the cold rice and break up any clumps with a spatula.
Pour in the soy sauce and stir for 2 minutes.
Push the rice to one side and crack the eggs into the empty space.
Scramble the eggs for about a minute, then fold everything together.
Season with pepper and take it off the heat while the eggs still look soft.
Let it cool a bit before packing it into containers.
Chef's tip
For a bulk, add a fried egg on top or a spoonful of peanut butter in the soy sauce. For a cut, swap two of the eggs for four egg whites and use 200 g of rice.