Cooking Louisiana  -  Rice and Eggs

Rice and Eggs was an old standard around the house when I was a kid and I still eat it every so often. The Lenten season always required meatless Friday meals so Rice and Eggs was on the list. There is another version of this using scrambled eggs.

3 - 4 slices of bacon, or butter to cover pan
2 - 3 eggs
Cooked rice
Seasoning

Fry up the bacon to eat on the side.

Save the grease and little bacon particles and pour out the excess grease.

Add about 1/2 cup of cooked rice per egg to pan with a little creole seasoning. On a medium heat fry the rice until is starts to crackle stirring every few seconds. Put the rice in a plate.











Fry however many eggs you want "over-medium" (yoke still a little liquid), or, sunny side up, your choice. Season and remove eggs from pan.











Slide the eggs over them then start slicing the eggs up and mix it all up well. Add additional Seasoning to taste.

This was a good use for leftover rice in "the olden days" as the youngsters say!

Enjoy...