I used brown rice for this recipe becasue that’s all I generally cook. I love Massa Organics. If you prefer white rice, I’m sure it would work well here too.
2 large (100 grams) eggs, lightly beaten
1/4 cup packed (7 grams) fresh flat-leaf parsley, chopped
1/2 cup (30 grams) grated Pecorino-Romano cheese
Freshly ground black pepper, to taste
4 cups (614 grams) cold, leftover brown rice
3 tablespoons (45 ml) extra virgin olive oil
Add the eggs, parsley, cheese and black pepper to a deep bowl. Beat with a fork to mix well. Add the rice and use the same fork to stir the mixture together until it is well combined.
Heat a cast-iron skillet over high heat. Add the oil and tilt the pan to swirl it to the edges. Once the oil is shimmering, about 30 seconds, add the rice mixture. Give it a good stir with the fork, then spread it out into a single layer in the skillet. Cook until the bottom gets golden and forms a crust, 6 to 8 minutes. Use the fork to stir and break it up, then spread into a single layer again. Cook for 2 more minutes, then serve immediately.
Leftovers may be stored for up to three days in a tightly sealed container, and reheated in a skillet over medium heat.