Scrambled eggs with rice and ham

Yield: 4 Servings

Measure Ingredient
1 cup Cooked rice
1 tablespoon Parsley; chopped
¼ cup Cooked ham; chopped
3 tablespoons Fat or oil
1 \N Egg; well beaten
2 tablespoons Water
\N \N Season to taste

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, .

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