Somedays I just have no motivation to come up with a meal idea or to cook. And there are the days at the end of the week when what’s left in the fridge doesn’t ressemble meal ingredients whatsoever!

Cue the scramble. It’s part scrambled omelette, part fried rice, is a super cheap dish packed with nutrients and tastes pretty good. Its only down side is its appearance.


  • 4-6 eggs (2-3 eggs per person)
  • Around 6 cups finely diced veggies, I try to get some onion in there
  • 1/4 cup tamari
  • 1 1/2 teaspoons curry powder
  • 1 tablespoon oil (I use coconut)
  • Optional – leftover meat (ham, cooked chicken, roast beef, prawns would go well) finely diced
  • Optional – cooked grains you have leftover (I usually have some cooked quinoa in the fridge)


You’ll need a wok or large saucepan. If you’re using onion, sautee this in the pan with the oil on low heat first, then once softened add in the rest of the veggies and turn up the heat. If you don’t have onion just skip straight ahead to cooking the veggies on a high heat with the oil. I also like to throw in a tablespoon or so of water to help cook the veggies. Once they’re soft add in the meat or grains if you’re using them and stir to combine. Turn the heat back down to medium.

Gently whisk the eggs in a bowl so that the yolks and whites are combined. Poor the eggs over the veggie mix and stir through as the eggs cook.

Combine the tamari and curry powder in a jar and stir through the scramble.

Serve hot.

Servings 2 large serves
Prep time 5 minutes
Cooking time 10 minutes

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