- 1 tablespoon margarine or oil
- 1/2 an onion, chopped
- 2 teaspoons of minced fresh garlic
- 2 cups of cooked cold rice
- 2 eggs
- Salt and Black Pepper to taste
This recipe only serves two people. It is
easily doubled or tripled however, to serve
more. The more you are making, the greater
the likelihood that you will need two pans.
To prepare this dish, begin by chopping the
onion and garlic. Melt the margarine in a
large skillet. Add the onions and garlic.
Sauté briefly until the vegetables become
fragrant and tender. Add the rice and cook
it around until it is hot and absorbs the
fat. Crack both eggs into the pan on top of
the rice. Using your spatula or a fork, stir
the egg into the rice mixture. Cook and stir
until the egg is cooked through. Salt and
pepper to taste. Serve in a bowl for a good
quick lunch. Sprinkle with soy bacon bits if
desired.
This dish is primitive and ancient. It is
also quite delicious. Once you taste it, you
will find yourself craving it like a lost
relative you haven't seen in a long time.
Scrumptious.
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