Yield: 6 Servings
Measure | Ingredient |
---|---|
8 \N | Eggs |
1 cup | Rice, wild; cooked |
½ cup | Milk |
1 teaspoon | Salt |
¼ teaspoon | Pepper |
1 tablespoon | Bacon drippings |
Beat eggs with a fork until blended; stir in rice, milk, salt, and pepper.
Heat bacon drippings in a 10" skillet until warm; add egg mixture.
As eggs begin to set, lift cooked portion to allow uncooked portion to flow underneath. Cook until eggs are thickened but still moist (3 to 5 minutes).
SOURCE: Southern Living Magazine, March 1980. Typos by Nancy Coleman.