Cheesy Breakfast Rice & Scrambled Eggs

I see this breakfast on instagram all the time, and finally gave it a try. Yum!! This is a delicious way to use up leftover rice from dinner or takeout (they always give you SO much rice!).

I don’t eat dairy but I do eat eggs on occasion (mostly for the vitamins) so I used a plant-based cheese here, but feel free to swap it out for whatever cheesy things you like to eat.

Cheesy Breakfast Rice & Scrambled Eggs

Grain | Protein
0 from 0 votes
Print Pin Ratings & Comments
Active Time: 5 minutes
Inactive Time: 5 minutes
Servings 1



  • 4 oz leftover white rice, cooked


  • 1 egg scrambled
  • 1 oz cheese of choice, I use plant based cheese

Seasonings & Garnishes

  • Salt and pepper, to taste
  • Pinch of tarragon, dried or fresh
  • Green onions, to garnish
  • Pinch of nutritional yeast, optional
  • Hot sauce or salsa, optional


  • Scramble the egg in a nonstick skillet. A little bit before it's fully cooked, (30 seconds or so) stir in the leftover rice and cheese.
  • Toss with seasonings, salt and pepper to taste.
  • Serve with a side of fruit.


  • To complete this breakfast, add a side of fruit.
  • Feel free to add in veggies, such as thinly sliced kale or spinach, cherry tomatoes, mushrooms, bell peppers, onions, etc.
  • This meal is portioned for weight loss, for a maintenance portion, double the egg and cheese amounts (yum!) and use 6 oz of cooked rice. Or, add in some avocado. 
Check Out Katie’s Cooking Club!Members get a new meal plan every week with recipes and food prep tips centered around a featured seasonal ingredient. The subscription also includes access to Katie’s entire recipe library, digital cookbooks, and meal planning tools. Learn more →

One Comment

  1. Pingback: Cheesy Breakfast Rice & Scrambled Eggs — Katie’s Conscious Kitchen | My Meals are on Wheels

Leave a Comment

Your email address will not be published.

Recipe Rating