Published Friday, 20 November, 2009 by Brianne
Cook the rice. Empty into a colander.
Rinse and dry the saucepan.
Melt the butter in the saucepan and lightly scramble the egg so that some is still runny.
Empty the rice back into the saucepan with the egg, add the veg.
Cook until you are sure that the rest of the egg is fully cooked.
If you want your veg cooked do so before you add the egg to the melted butter.