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, .