Cooking to Live or Living to Cook: Louisiana Egg Rice

With camp cooking still on the brain, we had red beans and rice one night with plenty of rice leftover.  When you come back from that morning hunt, the first thing on your mind is breakfast or lunch.  Well my buddy Dave sure stirred up a good one.

Ingredients:

10 slices bacon

5 cups cooked rice

6 eggs, beaten

1 ½ cups grated American cheese

1 ½ cups green onions

½ cup chopped fresh parsley

2 teaspoons diced jalapenos

Directions:

Fry Bacon in 10-inch skillet.  Drain bacon on a paper towel, then crumble.  Stir into hot bacon drippings rice, bacon, eggs, cheese, onions, parsley and peppers.  Until eggs are done and cheese is melted.  I will try this recipe next time, with leftover jambalaya.

Recipe credit to David Rogers