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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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I revised this recipe from an old cookbook. It's a great way to use up leftover cooked rice and it can be ready in just a few minutes.—Rhonda Olivieri, East Earl, Pennsylvania Ingredients:
1/3 cup chopped onion |
1/4 cup butter |
4 cups cold cooked rice |
3 tablespoons teriyaki sauce |
2 tablespoons minced fresh parsley |
1 teaspoon garlic powder |
1/8 teaspoon pepper |
1 egg, lightly beaten |
Directions:
1. In a large skillet, saute onion in butter until tender. Stir in the rice, teriyaki sauce, parsley, garlic powder and pepper. Cook over medium-low heat for 5 minutes, stirring occasionally. Add the egg; cook and stir until egg is completely set, about 3 minutes. Yield: 4 servings.
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