reduced the mushrooms. Also, my skillet with the rice was med-hot and even though the broth was just warm, once you add it to the rice it boils immediately (temperature was left out of step 3 and this worked for me and was what I saw elsewhere to ensure the cook time was met)

Reviewed On: Jul. 10, 2011

We've been making these since we were kids. The egg/rice balance is really important - we generally mix the egg and milk, then add rice a bit at a time to be sure we keep things from getting too dry. It needs to be a little soupy for the egg to hold it all together when cooked up. I think day-old rice is better here (just like with fried rice) because of the change in consistency. Also, try leaving out the onion, putting a bit of salt on them when frying, then top them with syrup. We've always done this as a sweet breakfast and not a savory snack. mmmm (either way)

Reviewed On: Jun. 10, 2009