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    You are in: Home / Recipes / Eggs & Rice Recipe
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    Eggs & Rice

    Eggs & Rice. Photo by Pam-I-Am

    1/4 Photos of Eggs & Rice

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    Total Time:

    Prep Time:

    Cook Time:

    7 mins

    2 mins

    5 mins

    Redallnite's Note:

    On Saturdays my daddy made breakfast, he was famous for coming up with strange things. Now years later, my family loves to eat this for breakfast or dinner. My daughter would not eat anything unless it had cheese so she use to call it cheese rice. You can add just about anything to this easy easy dish.

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    Units: US | Metric


    1. 1
      Melt butter in a skillet.
    2. 2
      Add left over rice.
    3. 3
      Make sure rice is well heated and coated with butter.
    4. 4
      Whisk eggs in a bowl then pour into the skillet.
    5. 5
      Scramble the mixture until you feel it's done.

    Ratings & Reviews:

    • on November 12, 2007


      I enjoyed this as a child but as Silver Surfer 3001 had described it. Hot buttered rice with an over easy egg. Instead of the Ketchup though, I grew up using Soy sauce....shoyu. Being Japanese, soy sauce was a stand in for salt, in my house, when eating eggs. I always have to bring a little package of it when I go out for breakfast and "grrrr" if I forget.

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    • on July 10, 2013


      I hate wasting food, any food, even rice. This was a great way to use it up. Quick, easy, and tasty. I used 1 cup of rice, half a T. of butter and two eggs and it was just the right amount for a good sized serving for me. I topped it off with chopped tomato and onion. Thanks for posting the recipe.

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    • on July 07, 2013


      Outstanding! Simple and satisfying, but with some style. The first couple times I made this I stayed with the recipe, just varying the proportions of rice to eggs a little. Six eggs to a cup works for me, but I love omelets, and some people would say my version becomes almost a "rice omelet." Fine with me! You might want to scatter some fresh parsley over it. Make sure all the individual rice kernels are well-coated with hot butter in the pan. (Rockamama's right -- the hot rice "cooks" the eggs.) This morning I added a rounded teaspoon of minced black truffles in oil to the eggs before adding them to the rice. That was a Very Good Idea.

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    Read All Reviews (35)


    Nutritional Facts for Eggs & Rice

    Serving Size: 1 (74 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 158.1
    Calories from Fat 116
    Total Fat 12.8 g
    Saturated Fat 5.9 g
    Cholesterol 294.2 mg
    Sodium 157.1 mg
    Total Carbohydrate 0.5 g
    Dietary Fiber 0.0 g
    Sugars 0.2 g
    Protein 9.4 g

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