1 c. rice
2 tbsp. butter
2 eggs, slightly beaten
2 tbsp. cooking oil
4-6 green onions, sliced (including best parts of tops)
1 c. frozen green peas, thawed (optional)
1 c. pineapple tidbits, drained (optional)
2 c. diced meat or small shrimp (optional)
Soy sauce to taste (optional)

Cook rice as usual in 2 c. water, about 20 minutes or until water is absorbed. Stir in butter; allow to cool. Rice may be cooked a day ahead and refrigerated.

Stir beaten eggs into cold rice. Heat oil in skillet; cook green onions until nearly tender. Spread rice mixture evenly in skillet. Cook until rice is heated through and eggs are set. Turning rice just once helps make it golden and crispy outside.

Optional ingredients should be added to rice before it goes into the skillet. Pineapple is especially good with chicken or shrimp. Peas add a nice touch of color. Soy sauce will result in a nice brown color.