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Vo Idi's Scrambled


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Tempo de preparo

20 min(s)


4 servings

  • Ingredients
  • Recipe
  • Free-range eggs4 unit(s)
  • Rice and beans "sleeping" or leftover from lunch1 to taste
  • Various meats (leftover chicken, sausages, shredded meat) in small pieces1 to taste
  • Onion and garlic1 to taste
  • Butter1 dessert spoon
  • Dark leaves (spinach, ora-pro-nobis, mustard, arugula etc) chopped1 cup
  • Chives and green smell1 to taste
  • Straw potatoes or nuts or seeds4 tablespoon
  1. In a shallow pan, fry the onion in butter until golden, then the garlic.
  2. Add the eggs and, when the whites are white, mix well.
  3. When the egg yolk is almost hard, add the wet ingredients such as beans and meats with sauce.
  4. Wait for it to dry a little and add the rice and the dark leaves.
  5. Remove from the heat and, while still hot, add the crunchy (straw potatoes, chestnuts or seeds - for those who are more excited, you can switch to fried bacon or crackling rss).
  6. Serve hot with options of pepper, parsley, chives and flour. Each one ends in their own way.
  7. According to Vô Idi, the secret is following onion and garlic, eggs, beans, meat, rice and leaves, in addition to using leftover food, of course! The sequence allows you to control whether the mix will be more or less dry. Leftovers are used to make use of food that hasn't been completely consumed, but in some cases, it's better because the flavor has already "finished" or "concentrated" more.

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