1 egg, slightly beaten
2 tsp. butter
1 1/2 c. minute instant brown rice
1 1/2 c. chicken or beef broth

Cook egg slowly in butter in large skillet, stirring occasionally until egg is set. Stir in scallions and rice until lightly browned. Add broth and bring to a boil. Cover, reduce heat and simmer 5 minutes. Remove from heat and stir. Cover and let stand 5 minutes. Makes 6 servings.