Basmati Eggs

I often like to put a little bit of left over rice in scrambled eggs.  The other day we happened to have a little left over basmati rice from ghobi and channa masala the night before so I tried using it in a scrambled egg the next morning.  What a great idea!  Don't try to use any other strong seasoning in the eggs; it will overpower the subtle flavor of the basmati rice.  This morning, I did not have any rice left over, so I made a 1/4 cup of basmati rice to add to our scrambled eggs, served with a spinach, lettuce, and beet green salad with tarragon vinaigrette dressing.  The fall greens are in and we are swimming in fresh spinach; life is good.