Scrambled Eggs With Rice And Ham
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Eggs | 4 | Servings | |
INGREDIENTS
| 1 | c | Cooked rice |
| 1 | T | Parsley, chopped |
| 1/4 | c | Cooked ham, chopped |
| 3 | T | Fat or oil |
| 1 | Egg, well beaten | |
| 2 | T | 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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Nutrition (calculated from recipe ingredients)
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Calories: 124
Calories From Fat: 60
Total Fat: 11.9g
Cholesterol: 49.1mg
Sodium: 62.5mg
Potassium: 461.3mg
Carbohydrates: 25.5g
Fiber: <1g
Sugar: <1g
Protein: 2.2g