Dinner
Rice with Scrambled Egg and Steamed Carrot
Cooked rice is warmed through, then a soft scrambled egg sets over it, joined by gently steamed carrot slices. A little chives and a pinch of salt round it off. A quick, mild dinner with no heat.
- Vegetarian
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Ingredients
- 300 g cooked rice
- 200 g carrots
- 3 eggs
- 1 tsp rapeseed oil
- 1 tbsp chives (optional)
- 1 pinch salt
Method
- Thinly slice the carrots and steam soft with a little water.
- Warm the oil gently in a non-stick pan and heat the rice through.
- Whisk the eggs, add and let set into soft scrambled egg over low heat.
- Fold in the carrots and season with chives and a pinch of salt.
Why this recipe is gentle
The scrambled egg sets over low heat and stays soft, while the carrots are gently steamed until tender. The seasoning is only chives and salt, without onion, garlic, tomato or spice.
General information, not medical advice or a treatment claim. Reactions are individual. If heartburn or reflux is frequent, severe or persistent, see a doctor.
Tips
- How much fat, how large a portion and which ingredients suit you is individual - work up to it slowly.
- Cook the egg over low heat and stir calmly, so it stays soft rather than firm.
- Ideal for leftover rice from the day before - the dish is ready in a few minutes.
