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Scrambled Eggs and Rice

2 tablespoons butter or margarine
6 large eggs
1 cup cooked rice
1/3 cup milk
1/2 cup sliced green onions
1/2 cup chopped green pepper
1 tablespoon chopped fresh parsley
1 teaspoon salt
1/4 teaspoon ground black pepper
3/4 cup grated American cheese

1. Melt butter in large, heavy skillet, or chafing dish. Beat eggs until frothy. Add rice, milk, onions, green pepper, parsley, salt and black pepper. Pour mixture into skillet. Cook, stirring constantly, until eggs are of desired doneness. Serve on hot plates topped with cheese.

Makes 4 servings.

Recipe provided courtesy of the USA Rice Federation.