During our time living in Hawaii, one of my favorite local dishes was breakfast and it was simple: eggs and rice. This isn't a combination we normally pair together, but it is delicious in it's simplicity. I think adoption of this dish as a local favorite was heavily influenced by the proximity of the Hawaiian islands to Asian countries, the natural mingling of cultures combined with scarcity of fresh bread to the islands. Rice's longer shelf life makes it more easily stored and imported to the islands, more easily obtainable and less expensive. Rice makes a natural substitute for bread as a partner to the egg for breakfast.
Some folks prefer an egg over easy with their rice and others the more traditional scramble. Try both and see which you prefer. This is easy and quick enough to fix on a busy weekday morning. While some of you might still be too leery to give this recipe a try, those who do will be pleasantly rewarded!
Ingredients:
3 eggs
1 cups cooked rice
2 tablespoons butter
salt
Directions:
Spray a small skillet and place over medium high heat.
In medium bowl, break eggs and scramble well.
Pour into skillet and add dash of salt.
Continue to heat and cook the eggs until they begin to solidify.
Add butter to skillet and melt.
Add rice and continue to turn and cook until eggs are done.
Serve and enjoy!
Servings: 2