Tomato rice with basil – scrambled eggs

Ingredients for 2 servings:

• 80 g rice
• Salt
• 1 tsp oil
• 100 g diced tomatoes
• 3 eggs
• 100 ml milk
• pepper
• basil

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Boil salted water and let the rice swell for about 20 minutes. Then drain in a colander and let cool. Heat oil in a pan, add the rice and tomatoes, and sauté briefly. Whisk the eggs with the milk, season with salt and pepper. Pluck the basil leaves, mix them with the beaten eggs, and add them to the rice pan. Stir the eggs until set and serve immediately.