Rice-egg dish (Notice the lonely rice grain to the bottom-left)
A few posts ago I gave the recipe for Pasta with Egg and Butter (here).
An online friend wrote to me and said the pasta-egg dish sounded so good, but she doesn't do wheat. Well, that gave me the idea to try rice. I knew Steve would go for it - he loves rice. A few years ago, he brought home some Nishiki sushi rice, and it was so good it's the only rice we buy. We never make sushi - it's just a really, really tasty rice. Anyway, here's what I did:
RICE EGG DISH
1 & 1/2 Cups cooked rice (nice way to use up leftover rice)
1/2 Cup Chicken Broth
2 eggs, beaten
Cheddar Cheese (or any cheese you like)
(No extra butter or salt because we cook our rice with a little butter and salt).
Put rice and broth into a saucepan over medium heat. Beat eggs in a bowl and have ready. Get out two plates and place on the counter - you'll need to get the finished dish out of the pan immediately.
Bring the rice/broth mixture to a simmer, stirring until the clumps of rice are broken up, and the broth turns "starchy" - it will get thick as the starch leaches out of the rice. Let simmer about another minute. The mixture needs to be very hot before you add the egg. Add the beaten egg and stir constantly with a wooden spoon until the egg is cooked (but don't overcook it or scramble the eggs!). Add some cheddar cheese and stir just a few seconds to melt the cheese (it doesn't have to be completely melted). Serve onto plates immediately. Garnish with a little more cheese, if you like. (And who wouldn't like that?)
Steve wants to eat...again
OK, Steve lightens up :)
Man, this is good! We make it with rice way more often than with pasta!