Title: Scrambled Eggs with Rice and Ham
Categories: Eggs
Yield: 4 Servings

1 c Cooked rice
1 tb Parsley; chopped
1/4 c Cooked ham; chopped
3 tb Fat or oil
1 Egg; well beaten
2 tb Water
Season to taste

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 . Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.