| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Eggs |
4 |
Servings |
INGREDIENTS
| 1 |
c |
Cooked rice |
| 1 |
tb |
Parsley; chopped |
| 1/4 |
c |
Cooked ham; chopped |
| 3 |
tb |
Fat or oil |
| 1 |
|
Egg; well beaten |
| 2 |
tb |
Water |
|
|
Season to taste |
INSTRUCTIONS
Slowly warm rice, fat, water, parsley and ham in skillet. Add eggs and
seasoning to rice mixture. Stir until egg is done. Serve immediately with
tomato salad and sweet pickles.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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