Scrambled eggs with rice and ham
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Cooked rice |
| 1 | tablespoon | Parsley; chopped |
| ¼ | cup | Cooked ham; chopped |
| 3 | tablespoons | Fat or oil |
| 1 | Egg; well beaten | |
| 2 | tablespoons | Water |
| Season to taste | ||
Directions
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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