Growing up, I remember my dad making these for me every time we had leftover rice in the fridge. I generally make these for breakfast but occasionally enjoy them for dinner when my husband is out of town and I want to make something quick and easy. This recipe is a great base. Have fun changing it up and making it your own! Great topped with salsa!
Mix rice, egg, basil, milk, salt, and pepper together in a bowl.
Melt butter in a skillet over medium heat. Pour rice mixture into the skillet in 2 equal portions. Cook until browned on the bottom, about 3 minutes. Flip and continue cooking until second side is browned, about 2 minutes more.
Substitute brown rice for the white rice if preferred.
231.12 calories; 8.73 g protein; 22.95 g carbohydrates; 0.36 g dietary-fiber; 0.67 g sugars; 11.39 g fat; 5.53 g saturated-fat; 202.53 mg cholesterol; 580.31 IU vitamin-a-iu; 3.06 mg niacin-equivalents; 0.15 mg vitamin-b6; 0.49 mg vitamin-c; 71.6 mcg folate; 46.93 mg calcium; 1.95 mg iron; 17.89 mg magnesium; 111.92 mg potassium; 271.21 mg sodium; 0.16 mg thiamin; 102.52 calories-from-fat; 40 percent-of-calories-from-carbs; 44 percent-of-calories-from-fat; 15 percent-of-calories-from-protein; 21 percent-of-calories-from-sat-fat