Maybe you've tried this before or do this routinely, but tonight was the first time I've done this. We liked the result and will do it again. I've been making a sort-of Oriental-style chicken and rice dish by cooking a pot of brown rice, then adding chopped cooked chicken (home-grown!), and frozen cooked carrots and broccoli, cut into bite-sized pieces. I used to make this dish with a white sauce, but now to cut calories I leave out the creamy sauce and instead moisten it with low-sodium soy sauce. Today, after the rice was cooked I scrambled several raw eggs (home-grown!) in a bowl and poured them over the hot rice. Then I stirred the rice all around until the egg was thoroughly mixed through, and cooked. It made the rice taste richer, and there were only tiny bits of scrambled egg to see among the rice. It wasn't big fluffy bits of egg like you'd have at breakfast when you make scrambled eggs in a pan. After I stirred the rice & egg together, I added the vegs & chicken. The only seasonings I used was some herbs & spices I put in the water when the rice was cooking. It's a fairly basic dish, you could jazz it up with Oriental spices, or cook the rice in chicken broth. You could use lots of other types of vegs too, carrots & brocccoli are what most of my family will eat, I have to stick with the common denominators. Enjoy!