This was a great basic recipe - exactly what I was looking for. I had brown rice leftover in my fridge, so it was already cold. I didn't have any cooked chicken, so I chopped up two small chicken breasts and cooked them up before adding all the other stuff. Like other reviewers, I was able to just add the eggs (I used 2) near the end by creating a well in the rice and scrambling them there. It distributed very well. That way I was also able to eliminate the extra butter and the extra step. I also was able get away with using only 2 teaspoons of oil in the whole dish. I think it worked well because I used a good non-stick skillet. If you don't have a non-stick skillet, you might have a harder time when using less oil and/or butter. I also didn't use anywhere near the full teaspoon of black pepper and it was still a bit too much. For some more flavor, color, and texture, I added some julienned carrots. I'd totally make this again. I'd like to try substituting beef and/or pork! Thanks for the great recipe, Lisa!
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This was a great basic recipe - exactly what I was looking for. I had brown rice leftover in...