Coconut & Pistachio Scrambled Egg & Rice

Okay this one looks a bit weird but bear with me.


I’ve discovered how you can absolutely transform dishes by adding a drizzle of different oils (most of the fancy oils are not suited to high heat, so I add them as a flavouring at the end).

This souped-up scrambled egg for breakfast is so easy I’m almost embarrassed to call it a recipe, but here we go:

  • 1/4 cup of cooked black rice, salted
  • 1 tsp pistachio oil (or any nutty oil, I could imagine hazelnut working really well)
  • 1-2 mace flowers or a touch of nutmeg
  • 1 free-range egg
  • 1 tsp coconut oil

Okay, here goes: Combine ingredients 1-3 (I always prepare a whole cup of pistachio black rice and use it over a couple of days as a side dish). Heat a pan with the coconut oil and scramble the egg. Boom.

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