Sometimes the sides are more important than the entrée. Sometimes the sides are the star. Sometimes the sides shouldn’t be pushed off to the side. Sometimes you should just eat the sides.
IMHO, this is one of those sides. It should take center stage and be bowed to. It’s delicious, it’s different, and most importantly, it is easy to make. The first time my mom made it, she told me it was Greek Fried Rice. Lindsay wants to know why, but I don’t know why she calls it that. I don’t know if it’s her original recipe. I just know I make it as she taught me and I enjoy it just as much every time.
Greek Fried Rice
2 cps white rice, cooked
1 cp fettuccine or linguine, cooked & broken into 2-in pieces
2 eggs, boiled and chopped
1/2 medium onion, diced
1 garlic clove, minced
1/2 cp Italian parsley, finely chopped
2 tbsp butter
2 tbsp extra virgin olive oil
How to: Preheat a medium-sized saucepan over medium high heat and melt butter with olive oil. Add garlic and onions, cook them until translucent, then the parsley.
Add the rice and stir until it is all mixed in. If you happened to use leftover rice, keep stirring until heated through. Now mix in the pasta. The eggs are stirred in last. Turn off the heat and serve immediately. I mean, why would you want to wait?