New recipe: Stir-fry egg 'n rice

From Thai-Cuisine-In-A-Box I have gleaned a new recipe. Adapted, of
course. Some pad thai noodle thing had these instructions that said
to "lightly scramble an egg" in oil, then add chicken or whatever,
then the noodles, and then peanuts/scallions/etc with the sauce, and
then of course garnish. I really liked the fried egg in the
resulting dish, so I applied the concept to my beloved rice
creations. Tonight is my first truly successful attempt at the new
concept.

First, I put a cup of minute rice in a bowl, added a cup of water,
and microwaved it for a couple minutes (until water was hot). Then I
stirred and covered it and set it aside.

Next, a couple tablespoons of oil in a fry pan set at medium-high.
While the oil heated, I added some ground coriander, a bit of chicken
rub, curry, and freshly ground pepper. I let that soak in for a bit,
swished it around the fry pan, then plopped an egg in and let it fry
for a minute while I threw some wheat germ into some oil/spice
mixture off to the side. As that browned, I chopped up some scallions.

Then, I flopped the egg around and scrambled it up some, watching for
smoke as I still had it at medium-high heat and I possess a deeply
embedded desire to avoid a kitchen fire. As I flipped and chopped
it, I scrambled the browned-up wheat germ into it.

Eventually, the steam rose enough to frighten me some, so I pushed
the mixture to the side and added a bit of oil to the exposed portion
of the pan. In went the rice for a few minutes, with the occasional
stir.

Once the rice was crackling under the heat, I mixed it into the egg
concoction and added about a quarter cup of chicken broth. This I
let sit for a minute so it could evaporate some. Then I stirred it
all together and added the scallions and a few shakes of oregano.
Once it was crackling again, I added a bit of cilantro-in-a-tube and
stirred it some more, shutting off the stove.

And whammo, dish-a-la-chopsticks.

Quite tasty, too, might I add. I think the addition of pre-cooked
chicken pieces along with some frozen peppers, right after the egg is
cooked through, would be a lovely addition.

~nv