I learned about this dish from my husband, it was a childhood favorite of his. It’s great when you have next to nothing in the house to cook, it’s a great way to use up leftover rice, and it only takes minutes to prepare. I served it to my daughter recently as a protein-rich and tasty meal. This version of the recipe makes one serving for a grown up, but it was two servings for my daughter. For your little ones you probably want to follow the recipe as is, for those with spicy preferences add some Cajun seasoning or hot sauce to heat it up a bit.
Eggs and Rice
Servings: 1
Ingredients
- 1 tsp butter or oil
- 1/2 cup rice cooked and cooled (leftover is best)
- 2 eggs
- 2 tbsp milk or water
- 1/4 tsp salt
- 1/8 tsp black pepper
- 2 green onions sliced, optional
Instructions
- Heat pan to medium, while pan is warming scramble eggs with milk.
- Then, add oil or butter to pan, once melted, add rice.
- Spread evenly in pan and allow rice to toast slightly.
- After a few minutes, pour in eggs, allow to coat rice and begin to cook.
- Gently push the edges of the egg towards the center of the pan, gently turning as is cooks.
- Add the seasonings and green onion when the egg is almost fully set.