everybody eat rice and eggs for dinner tonight! you will feel incredibly well afterwards and even better in the morning! this is no joke, i believe this is the cure-all meal.    

good luck, and good cookin' all.  

-HG

Cook rice,
Boil the eggs,
and eat, right?

Love,
Betul

I love to mix rice, scrambled egg a handful of green onion, peas and tamari or soy sauce, ginger what good combinations can be made with egg and rice I use to love pork fried rice now I just have fried rice sometimes with turkey.

I used to love to put rice into my whisked eggs when I was making an omelet and smothering it with warmed homemade compliant spagetti sauce once it was on the plate.  Yummilicous. I had forgotten about that great meal.  I will try it with quinoa...maybe tonight.  Thanks HG for the reminder.

Debra

So, cooking rice and eggs together is what you're talking about.
I've never tried that before.

Will you give the recipe? Cook rice with water until it gets smooth, than add the whisked eggs and the greens?

Love,
Betul

Thats how I do it.
start with cooled cooked rice of your liking.
I then heat what ever veggies in a skillet or wok in some EVOO
toss in the rice and heat the rice quickly.
once the rice is heated I push it to the sides of the hot pan and add the whipped egg in the center and cook it separately which only takes a minute stir all together
season with what you like and enjoy.

they best thing I find about this is their are so may combinations to use for everyones tastes.

and yes thanks for reminding me of the rice and egg dish HG!!

Thank you Rodney,
I'll try this.
So practical, and creative
if there's a will, then there's a way...

Love,
Betul

Sounds suspiciously like Chinese fried rice...I love the scrambled eggs mixed in very tasty.  I have rice on occasion even though I have an intolerance to it..of course I take Deflect with it.  

Quoted from Mayflowers

Sounds suspiciously like Chinese fried rice.  

yep!
but I leave out the MSG and what ever else they do in the restaurant   

Sounds goodly. I'll have to try it.  I have to learn to make rice.  Hehhehehhehe.

This sounds really good!  Thanks for the idea.



What would happen if the scrambled egg mixture was just poured on top of the rice and greens and then left to cook for a bit before stiring?

Do you think it would make the rice too soggy??

I suspect it would be fine...but admittedly I am not Rodney....

cooking rice is easy. the trick IMO is buying quality products to begin with. this is how I do my rice. {not the minute or quick kind }

measure and rinse the rice well. {rinsing the rice will help it not be so sticky after its cooked, you eliminating a lot of the starch that is loose on the rice from it being shipped and beat around before it reaches you}
I use a little more that a 2 to 1 ratio  h2o to rice.
put both in a tri clad type heavy bottom pan and cover.
a splash of EVOO
depending on the rice some times I will let the rice water mixture rest on the stove before I start cooking.
turn heat to medium
once it starts to boil turn the heat way down until it is just barley boiling and leave it alone until all of the water is absorbed in the rice.
remove from heat stur cover and leave for a while.
thats it I have found cooking rice depends a lot on the type of rice you are cooking so when you start do a small batch pay attention to what you are doing and adjust as need for the next batch. I buy rice in 15 lb bags its so economical that way.

The reason I cook the egg separately is that way I know its cooked but not over cooked {eggs don't like to be over cooked IMO}
it keeps the dish more to my liking.
it's just how I've always done it

You can boil basmati rice in lots of water, then strain, like pasta.  If you soak it beforehand, it only takes a white basmati a few minutes in the boiling water.

I love rice and eggs, maybe I'll make some now for lunch.

What a great idea, and now I'm hungry for rice and eggs!!  

Quoted from Melissa_J

You can boil basmati rice in lots of water, then strain, like pasta.  If you soak it beforehand, it only takes a white basmati a few minutes in the boiling water.

I love rice and eggs, maybe I'll make some now for lunch.

I don't know what has happened to me about rice - I used to love it, but now it seems to have no taste! I have even considered buying a rice cooker but this boiling it in lots of water like pasta sounds like a great idea! Maybe I could try using some of my favorite new spice, turmeric, and liven it up a bit!

After all these posts about rice and eggs, I've been reminded of the rice "pudding" my mother used to make with eggs and a little sugar that we loved so much! And it was really good with a little cheese added. Yummy! Don't know how this farmer's cheese would taste in it, though, that we Warriors are allowed.

I think that concoction will be very tasty!
enjoy!

Hmm-mm, rice and eggs. Maybe this is what I need to start eating eggs again.

Quoted from focused

Hmm-mm, rice and eggs. Maybe this is what I need to start eating eggs again.

And all these wonderful cheeses you could plop on top of this dish - incredible!!

Here is another idea. When I have left over rice (which I always try to do) I mix in an egg or two depending on the amount of rice I have and some sea salt and some times if I have to much egg I put a little flour (quinoa or ?) and drop the egg/rice mixture by the spoonfuls in a heavy skillet and fry up rice cakes. You could mix in some chopped green onion or cheese or anything. I like mine plain most of the time.  When it is done you can eat the rice cakes with some ghee or they are good to snack on later in the day.

Oven Fried Rice
3 cups brown rice (I use basmati and cut the cooking time down)
3 cups water
2 tbsp. olive oil
2-3 tbsp. soya sauce/tamari/wheat free tamari (optional)
2-3 cloves garlic, finely chopped

Finely chop garlic and set to the side.  In a small roasting pan put in the rest of the ingredients and then the garlic.  Mix.  Put in preheated 350 F oven for about an hour.  At this point you can add chopped veggies like mushrooms, red peppers, grated carrots, onions, peas...Mix thoroughly and place back in oven turning it off.  Leave for 15 minutes.  Enjoy.  

This recipe can be doubled and half can be used as above and the rest for whatever reason.  It freezes nicely.  Rice omelets are great.  I like to put mine into the whisked eggs and then put in frying pan on medium to cook.  I try not to stir it, but flip it in half and then place a lid on the top.  Abit of compliant cheese is great when you first put it in the frying pan.  Didn't get to have this with quinoa tonight, but it is still in the back of my mind.

Debra

I love basmati rice with lots of veggies, two eggs, garlic and onion, EVOO and a turmeric/paprika spice mix ... so yummiiii

If you want something more like fried rice, but can't have soy sauce, like a gatherer, ume plum vinegar is a great substitute for soy sauce, and it adds some tang to it at the same time, though not too much tang (it's not really a vinegar, it's a brine).  Combine that with nutritional yeast, or a flavorful cheese like pecorino romano, if you're allowed it.

Spring, I usually put a little turmeric in rice.  Gives it a nice color and a tiny flavor.  Makes me think I'm eating "junk" food, but I'm not .  Yellow rice!?

I'm just in the middle of trying to adapt my fried rice recipe to be Gatherer friendly.  Definitely will use the basmati rice - yum!

I do have a question  - my recipe calls for dried mushrooms, the ones I have in the pantry happen to be shiitake - which of course are a no-no.  Does anyone know if there are other dried mushrooms available or have an idea for a substitute ingredient?
If not I will just leave them out altogether.

Many thanks

Quoted from Ribbit

Spring, I usually put a little turmeric in rice.  Gives it a nice color and a tiny flavor.  Makes me think I'm eating "junk" food, but I'm not .  Yellow rice!?

Add a teaspoon of lemon juice, finely chopped coriander leaves, salt and you will have half the version of Lemon Rice which is a popular dish in our parts of the world. The original Lemon Rice has black mustard seeds, wee bit of black gram dal, chopped green chillies, curry leaves and a dash of asofoetida.  

Quoted from accidental_chef

Add a teaspoon of lemon juice, finely chopped coriander leaves, salt and you will have half the version of Lemon Rice which is a popular dish in our parts of the world. The original Lemon Rice has black mustard seeds, wee bit of black gram dal, chopped green chillies, curry leaves and a dash of asofoetida.  

yum, I like these ideas! I love larb too- which has lemon juice to soak the corriander, mint and onion in, add fresh chilies and ground rice to top   it is usualy served like a salad of ground beef, but I love this with just rice!

all are very nice ideas! thanks!
asofoetida sounds pungent!!

Quoted from Caz B

I'm just in the middle of trying to adapt my fried rice recipe to be Gatherer friendly.  Definitely will use the basmati rice - yum!

I do have a question  - my recipe calls for dried mushrooms, the ones I have in the pantry happen to be shiitake - which of course are a no-no.  Does anyone know if there are other dried mushrooms available or have an idea for a substitute ingredient?
If not I will just leave them out altogether.  Many thanks

Does it have to be dried mushrooms?  There are others out there that are dried.  As gatherers, there are many mushrooms that can be substituted for the shiitake ones.  

Great new recipe ingredients people.  Yuuuuummmm.

Debra

Duuudes (sorry, I start every post with "Duuuudes" now, apparently...hopefully, it's just a phase!), red quinoa with eggs is really good, too!!!

Another G2 fave-o-mine, particularly for breakfast, is to pan-fry myself up a piece of millet-flax bread in a little olive oil, sprinkling some sea salt and some curry powder onto the bread during the frying.  Set the toast aside and, in the same pan, cook up an egg or two over easy.  While the egg is cooking, take a small scoop of tuna salad and place it on the toast.  Then put the egg on top of the tuna.  Voila:  tuna and egg on toast!

Sounds ordinary but tastes extraordinary, wondrousness-wise!