In article >,
"James Silverton" > wrote:

> Omelet wrote on Tue, 03 Feb 2009 11:35:08 -0600:
>
> >> On Feb 2, 10:18 am, "Janet Bostwick" > wrote:
> > >> maxine in ri wrote:
> > > >> On Feb 1, 6:32 pm, George > wrote:
> > > >>> maxine in ri wrote:
> > >>
> > >> snip
> > >> I'll stow the baking pans and bring rice
> > >>
> > > >> dishes to the next few potlucks as well. Cheesy rice,
> > > >> fried rice, herbed rice, fruited rice, rice
> > > >> pilaf---they'll work for our table as well. Rice with
> > > >> tomato sauce, rice pudding, congee....
> > >>
> > > >> maxine in ri, who will no doubt be dreaming about rice
> > > >> tonight.
> > >>
> > >> It seems to me that you are thinking in terms of rice side
> > >> dishes??? Maybe some rice main dishes instead. That way a
> > >> greater portion of rice is eaten at the meal as well as
> > >> less meat. Janet
> >>
> >> Suggestions? Cheesy rice would be a main course here, and
> >> beans and rice, but I'm open to ideas, and have plenty of
> >> material to work with <g>
> >>
> >> maxine in ri
>
> > Eggs go well with rice.
> > I personally love to make fried rice with chicken, pork or
> > shrimp. Add onions, garlic, maybe a bit of bell pepper,
> > scrambled eggs and peas. --
> > Peace! Om
>
> Fair enough, what's your opinion on scrambling eggs and adding to the
> stir fry as opposed to cooking the eggs in the same pot? Both can be
> good, IMHO. For fried rice, I prefer the in situ method.

Both work for me actually. Depends on my mood. :-)
I don't always want my rice egg coated, so may cook them separately,
then break them up and add them.
--
Peace! Om

"If the enemy is in range, so are you."
-Infantry Journal