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Wed February 23, 2011
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Breakfast Rice and Eggs
1 Cup of Rice
2 Cups of Water or Stock
1/2 teaspoon salt (if desired)
1 tablespoon butter (if desired)
1 Egg for each cup of rice
1. Bring the water to a boil.
2. Add the rice, 1/2 teaspoon of salt and 1 tablespoon of butter, stir once.
3. Cover the pot and return the water to a boil.
4. Immediately turn the stove down to simmer and cook about 15-20 minutes.
Rice is usually done when the water is completely absorbed.
Heat a small portion of butter in a skillet and add the cooked rice, stirring until heated.
Add the raw egg and scramble together.
If desired, add sausage, ham, sauteed onion or bell pepper and cheese.
Another alternative is to serve fried eggs on top of the cooked rice.