Sweet Buttery Scrambled Egg Rice Served with a Cookie Crumble

Serves 1

Calories 442

P - 30g, C - 46g, F - 13g


100g egg whites

1 egg

125g Tilda's Wholegrain Basmati Rice

8g 50% light butter (Devondale)


12mls sugar free maple syrup

12g Macro Mike Peanut Butter

1g baking powder

80g Mixed Berries

10g Light Cream Cheese


1. Heat a non-stick fry pan up over a medium heat and place the egg whites, egg, rice, butter, cinnamon and maple syrup into the pan.

2. Using a wooden spoon, gently stir the ingredients until the eggs scramble. Turn the heat off.

3. In a small microwavable bowl place the powdered peanut butter, baking powder and about 30mls of water and stir to form a batter.

4. Once combined, place the batter into the microwave for 20-30 secs.

5. Once cooked, using a fork, gently break up the peanut butter batter to form a cookie crumble.

6. To serve, place the sweet rice into a bowl followed by the mixed berries and the cookie crumble.

7. Dollop the cream cheese over the top.

8. Serve and enjoy!!

2 views0 comments