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Scrambled Eggs And Rice

Yield 4 servings


  • 6 eggs
  • 1 cup cooked regular rice
  • 1/2 cup chopped green onion
  • 1/2 cup chopped green pepper
  • 1/4 cup milk
  • 1 tablespoon chopped fresh parsley
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup butter or margarine
  • 3/4 cup (3 ounces) shredded process American cheese
  • Red sweet pepper rings

How to Make It

  1. Beat eggs with a fork until blended; stir in rice, onion, green pepper, milk, parsley, salt, and pepper.

  2. Melt butter in a large skillet; add egg mixture. Cook over low heat, stirring often, until eggs are firm but still moist. Spoon onto a serving platter; sprinkle with cheese. Garnish with pepper rings.

Oxmoor House Homestyle Recipes