Eggs and Rice are a great combination. Together they make a quick supper that is very satisfying. This dish is a perfect way to use up left over rice.

1/2 Yellow or White Onion (chopped)
2 Stalks Green Onion (chopped)
1 or 2 Garlic Cloves (minced)
2 Tbs EVOO (Extra Virgin Olive Oil)
1 Tbs Unsalted Butter
2 Cups Cooked Rice
4 Eggs
Salt and Pepper to Taste
Fresh minced Parsley

Saute Onions in EVOO and butter until limp. Add Garlic, Green Onion and Rice. Mix well and heat for another 2 minutes. Add eggs and seasonings. Cook until eggs are cooked but not too dry. Garnish with fresh Parsley and enjoy!