| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Vegetables | Breakfast, Eggs, Ethnic, Rice | 2 | Servings | |
INGREDIENTS
| 1 | tb | Vegetable oil |
| 1 | Garlic clove, minced | |
| 2 | c | Rice, cooked |
| 2 | Eggs | |
| Salt, to taste |
INSTRUCTIONS
Heat the oil in wok or fry pan. Saute garlic until barely golden. Remove garlic and set aside. Stir fry rice until hot and well coated with oil. Reduce the heat to low while you fry some sunny-side up eggs in another pan. Add garlic pieces. Serve in bowls with eggs on top. Sprinkle on salt. NOTES : I make this for my husband using egg substitute and instead of salt I add soy sauce. Some hot chili peppers spices it up nicely too. It does make a nice breakfast or lunch served with some turkey bacon or sausage. Recipe by: Sundays at Moosewood Restaurant and Candice Valencia Posted to TNT - Prodigy's Recipe Exchange Newsletter by acandice@juno.com (angie c Valencia) on Mar 7, 1997.
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