Breakfast, Rice Dishes

Rice And Eggs

  • 1 cup Rice, cooked -cold
  • 4 Eggs
  • 1 large teaspoon Butter
  • 4 tablespoons Water, cold
  • 1 tablespoon Parsley, chopped
  • 1/2 teaspoon Salt

    • Melt butter in pan, and add the rice.

    Stir until heated through. Beat eggs withthe water and salt, and pour over hot rice.

    Stir until set like scrambled eggs.

    Serve very hot with sprinkled with parsley or green onion or shallot tops.

    A little grated onion also adds to the dish.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Denisse Yvanovich of Melbourne (Australia). 

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