1 bunch scallions or green onions
4 tbsp. butter
1 c. raw reg. white rice
1 c. uncooked fine egg noodles
3 chicken bouillon cubes
2 1/2 c. boiling water
2 tsp. steak sauce
1/2 tsp. ground pepper

Trim scallions. Cut white part into 1/4 inch slices, making 1/3 cup. Set aside. Cut green parts into 1/4 inch slices to make 1/4 cup. Set aside. In large skillet, melt butter. Add reserved white scallions, rice and noodles. cook, stirring constantly, until golden brown about 6 minutes.

Dissolve bouillon cubes in boiling water. Add to rice mixture along with steak sauce and pepper. Bring to boiling point. Reduce heat, simmer covered until rice is tender and all liquid is absorbed. Stir in sliced green scallion tops with fork.