Eggs Scrambled with Rice and Tomato

1. Sauté Aromatics: Heat 1 tablespoon of butter or olive oil in a large non-stick skillet or frying pan over medium heat. Add the finely chopped onion and sauté for 3-5 minutes until softened and translucent. If using, add the minced garlic and cook for another 1 minute until fragrant.

2. Add Tomatoes and Rice: Stir in the diced tomatoes (if using fresh, cook until they start to break down slightly, about 3-4 minutes). Add the cooked rice to the skillet. Break up any clumps of rice with your spatula. Stir well to combine all ingredients. Continue to cook for 3-5 minutes, stirring occasionally, until the rice is heated through and slightly toasted.

3. Season and Prepare Eggs: Season the rice and tomato mixture with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. In a separate bowl, whisk the 4 large eggs until they are well mixed, ensuring the yolks and whites are fully incorporated. You can add a tablespoon of milk or water for fluffier eggs, if desired.

4. Scramble Eggs with Rice: Create a space in the center of the skillet by pushing the rice mixture to the sides. Pour the beaten eggs into the empty space in the center. Let the eggs set for about 30 seconds. Then, using your spatula, gently push the cooked egg from the edges towards the center, incorporating it with the rice mixture as you go. Continue cooking and gently folding until the eggs are scrambled to your desired doneness – typically set but still moist and creamy.

5. Serve: Remove the skillet from the heat. Taste and adjust seasoning if necessary. Garnish with fresh chopped parsley or cilantro, if using. Serve immediately as is, or with a side of toast or a sprinkle of cheese.