Egg-Rice Dip Hors
d’oeuvres Recipe Created by Ruth Paget
I
make this dip with leftover rice from Chinese restaurants.
I
also make it with rice I make at home in a mini rice cooker.
Serves
4
Ingredients:
-2
cups cooked rice
-3
tablespoons olive oil
-2
chopped Serrano peppers (optional)
-2
beaten eggs
-1
cup shredded Monterey Jack cheese
-1
(40-ounce) bag tortilla chips
Steps:
1-Sauté
cooked rice and Serrano peppers for 5 minutes in olive oil.
2-Add
eggs and cheese and scrambled eggs.
3-When
eggs are cooked and the cheese is melted, place egg-rice mixture in a bowl on a
platter.
4-Surround
the bowl with tortilla chips and serve.
Serve before fish or seafood.
Serve before fish or seafood.
By
Ruth Paget, author of Eating Soup with Chopsticks and Marrying France
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| Ruth Paget Selfie |
